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Facility: Villa's Mexican Grill
Address: 413 N. Main St., Livingston, CA

The most recent inspection of this food facility resulted in a rating of
Satisfactory (Total Points: 8.00)
0-6  Points: Good
7-13 Points: Satisfactory
14+  Points: Unsatisfactory
Rating on date 3-28-2019: Satisfactory (Total Points: 8.00)
DateViolationPointsCorrectionInspector CommentsFacility Area
3-28-2019 All utensils and equipment shall be fully operative, clean, and in good repair. (114115, 114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114130.6, 114132, 114133, 114137, 114139, 114143, 114153, 114155, 114163, 114165, 114167, 114169, 114172, 114175, 114177, 114180, 114182) 2.00 Equipment food-contact surfaces and utensils shall be clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other debris accumulations.

Keep all food facilities, and all utensils, display cases, windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other equipment or utensils used in the storage, preparation, sale, service, and display of food, clean, fully operative, and in good repair.

The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated.
(1) Observed the cutting boards at the flip top cooler location, and on top of the freezer unit next to the fryer, are grooved and discolored, do not appear to come completely clean, and no longer constitute smooth and easily cleanable surfaces. Repair or replace damaged and discolored cutting boards whenever they become significantly worn and discolored; ensure that all food / utensil contact surfaces are maintained in a condition that is smooth, easily cleanable, and nonporous.

(2) Observed a kitchen scale that is significantly rusted, finish coming off in areas, and no longer meets a smooth and easily cleanable standard. Remove / replace.
0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-28-2019 Potentially hazardous foods shall be held at or below 41°/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a)) 2.00 Hold potentially hazardous foods either at or above 135°F or at or below 41°F. Hold the following potentially hazardous foods at 45°F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original, sealed containers. Potentially hazardous foods held for dispensing in a serving line or a salad bar (not in a display case) may be held at 45°F or less during periods not to exceed 12 hours in any 24-hour period. Discard all potentially hazardous food that has been out of an approved time and temperature range. Observed the temperature of the diced tomatoes and diced peppers in the upper and lower portions of the flip top cooler were measured at 48-49 °F. Keep all cold potentially hazardous foods at or below 41°F. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Unit turned down, rechecked after 20 minutes, ambient read now showing 35-36°F. Monitor this unit more consistently, adjust thermostatic control such that all items are consistently maintained at or below 41°F at all times. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-28-2019 An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2°F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159) 2.00 Have a thermometer accurate to within 2°F or 1°C in each hot and cold holding unit. Have a metal probe type thermometer readily available on premises (to all appropriate staff) that is calibrated in accordance with the manufacturer's specifications as necessary to ensure accuracy. Observed lack of a thermometer in the flip top cooler unit. Have a thermometer accurate to within 2ºF or 1ºC in each refrigeration unit, as practicable. Note that product mimicking sensors placed in devices located in the warmest part of the mechanically refrigerated unit may be approved in lieu of an ambient air sensor. Thermometer located and placed in unit. Corrected during inspection. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
3-28-2019 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 2.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) Observed dirt, grime, and / or food particle buildup on the pumping and hose connection areas of the soda syrup boxes that feed the soda fountains near the bar. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.

(2) In the food prep area, observed significant accumulation of dust debris on the ceiling and wall in the immediate area around the make up air vents. Increase cleaning frequency in this area to prevent the accumulation of dust debris that could become a source of potential contamination. Suggest checking filters on external air intake to ensure no unfiltered air is entering the system / contributing to dust buildup inside the kitchen space.

(3) Observed dirt, grime, and / or food particle buildup on the interior surfaces of both microwaves above the filp top cooler in the food prep area. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis.

(4) In the food prep area, observed dirt, grime, and / or food particle buildup on the lower surfaces of the grill equipment, and in the space between the grill / cooking equipment pieces. Improve cleaning frequency and methods to ensure all equipment is kept in an appropriate state of cleanliness so as to avoid the unintended formation of a vermin attractant; ensure all equipment surfaces are smooth and easily cleanable, and all potential food contact surfaces are sanitized on a regular basis. Do not cover surfaces with cardboard or foil which may render them difficult to clean and sanitize on a regular basis.
0123 BAR