Village Pizzeria Amery

Year by year

Inspections

1. Apr 9, 2026 Routine · 3 priority, 1 priority foundation, 5 core
   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Pot pie filling in Walk-in cooler at 48°F has not cooled within 6 hours. Food was also likely not cooled from 135°F to 70°F within the first two hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Chicken, tomatoes, and other food in salad cooler are cold held at 43°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Turn cooler temperature down.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Sausage and other pizza toppings in the pizza make table are cold held at 43°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Turn cooler temperature down.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on prep sink.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at bar area employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employees noted working in food preparation/cooking area without a beard restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Flour and hot cocoa mix is stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Crab meat is stored on the floor in the Walk-in Freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Wooden frame aroudn soda syrup is not non-absorbant and easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Raw wood can be made non-absorbant/easily cleanable by applying a proper sealant.

     Code 4-101.19

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in kitchen are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

2. Feb 6, 2025 Routine · 1 priority, 1 priority foundation, 5 core, 1 repeat
   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     Multiple food items were improperly reheated.

     Correction: Adjust procedures and methods to properly reheat food. Unsafe food shall be discarded.

     Code 3-403.11

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Pizza toppings in make-table are improperly date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on counters.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Food is not protected from potential contamination. Tupperware of food stored within a larger pan on food.

     Correction: Discard food item.

     Code 3-307.11

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     Ceiling covering is missing multiple tiles.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

3. Mar 4, 2024 Routine · 1 priority, 2 priority foundation, 6 core, 2 repeat
   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine sanitizer is not dispensing in the mechanical dish machine. Dishes are not being sanitized.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. In the meantime, wash, rinse, and sanitize the inside of the scrub sink and fill it with sanitizer solution. After washing in dish machine, dip all dishes/unensils in sanitizer for appropriate amount of time and then allow them to air-dry. Failure to do so will result in the closure of the facility.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Multiple food items in coolers not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     HANDWASHING FACILITIES - LOCATION AND PLACEMENT

     Handwashing sink in kitchen is not conveniently located for easy access to food employees.

     Correction: Provide an additional handwashing sink to facilitate handwashing by food employees.

     Code 5-204.11

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of cooler interiors are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - SERVICE SINK

     There is no service sink provided in food establishment.

     Correction: Provide at least 1 service sink or curbed cleaning facility.

     Code 5-203.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The floors in the kitchen area are no longer smooth and easily cleanable. Ceiling tiles are missing.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Floors under/behind equipment and shelving contain an accumulation of food debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core Repeat

     DRYING MOPS

     Mops stored on floor.

     Correction: Store mops to allow them to air dry without soiling walls, equipment and supplies.

     Code 6-501.16