VIA 14 Restaurant

Observed excessive mold build up on the soda gun nozzles. PIC corrected on site by removing and properly washing, rinsing, and sanitizing the nozzles (COS). 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4.

Observed food and drinks being consumed by the cook stored in the food preparation area. PIC corrected on site. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed raw beef being thawed improperly in the meat preparation sink. Raw beef was thawing in the sink without cold running water. PIC corrected on site. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individ.

Lasagna and refried beans not covered in the walk in cooler. Sauce stored below the vegetable sink was uncovered. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

Employee must wash hands signs needed at all hand sinks (Repeat). 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Observed the current food permit not posted. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers.

Observed an employee must wash hands signed not provided in the restroom. PIC will install the employee's must wash hands sign by 12/15/25.

Observed the walk in cooler floor in bad repair. The floor tile is cracked. PIC will repair the walk in cooler floor by 02/15/25. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf.

Observed slime and a mold like build up in the ice bin. PIC will cease using ice in the ice bin until a deep cleaning is completed. The deep cleaning will be completed by 5/15/25.

Observed build up on vents in the restroom. PIC will clean the vents by 5/15/25 to allow proper ventilation.

Observed front door does not have a self closure.

Reach in cooler gasket in bad repair.

Shelves in the seasoning storage area dirty. Shelves in the walk in cooler contained build up.

Raw shelled eggs stored above cooked potatoes in the walk in cooler.

Mold build up observed on ice bin and soda gun in the bar area.

Observed packaged raw tilapia thawing on the meat sink drain board at room temperature.

Hood plates missing in the hood vent.

Observed TCS food cold being cold held greater than 41 degrees Fahrenheit. Beans and chicken dated 11/5/2023 were observed at 45 degrees in the walk in cooler. Queso observed in the walk in cooler at 43 degrees F. PIC discarded beans that did not meet temperature requirements. The walk-in coolers temperature was 45 degrees f.

Observed shrimp, sauce, and shrimp not covered in the walk in freezer.

Mold build up observed on ice, soda nozzles, and the soda gun in the bar area. Observed cheese slicer stored with cheese left in the interior of the slicer.

Ice build up behind the cooler and freezer fans.