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Villa Specialties

May 7, 2018 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking w/ Take Out
failed findings1
critical findings1

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Failed findings

Hot Holdingcritical

Inspector note: Stromboli - 93F / Stromboli is left at room temperature for 4 hours and then disposed of. Establishment has neither applied nor been approved for TPHC / Discontinue and properly hot hold at 140F or above at all times. Discussed keeping 1 of each variety out for display only and re-heating cold held stromboli to order. Meatballs 93F / Meatballs were overflowing from the container (meatballs in the bottom were temped at 150F) Discussed keeping meatballs submerged in the sauce and not over filling the containers. Meatballs out of temperature were removed and re-heated after being out for an hour Chicken 95F / Chicken was re-heated after being out for less than an hour / Discussed keeping chicken directly in the stainless steel container on the steam table as opposed to double layering the containers.
code 03-3-501.16*** · critical food-safety factorstatus: Fail

What changed since the previous inspection?

Compared with Pass on September 13, 2017: 1 finding appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.