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VILLAGE SNACK BAR

Unknown type · VT · source vermont_doh #village snack bar|389 west rd|05702

Address

389 WEST RD

Rutland VT 05702

Phone

(802) 775-2717

First seen

Oct 11, 10:55 PM EDT

Inspections

1. Sep 24, 2026RoutineScore 78Detected Oct 11, 10:55 PM EDT
   • 5-214.35(a)Pests presentCriticalInsects, rodents and vermin inadequately prevented from entering, living, or breeding in establishment- Rodent activity, including mice pellets and multiple active peanut-baited traps, was observed throughout the basement and around the perimeter of the building. Use a professional pest control service to eliminate the infestation. Submit copies of all service reports to the Vermont Department of Health (VDH).
   • 5-205.3(h)CriticalPotentially hazardous food item is not kept at an internal temperature of 135F or above during display, service and transport- Sautéed onions, cooked hamburgers, uncooked hot dogs, sautéed mushrooms, and sautéed peppers were observed stored on a shelf above the stove with an internal temperature of 90°F. Foods were not being maintained at the required hot-holding temperature of 135°F or above. The violation was corrected during the inspection. The employee reheated all affected food items to 165°F for 15 seconds and then properly placed them into hot-holding at 135°F or higher.
   • 5-205.4(a)CriticalEmployee observed handling ready-to-eat food with bare hands- Employees were noted preparing sandwiches and handling chicken nuggets without gloves. Bare hand contact with ready-to-eat food is strictly prohibited to prevent cross-contamination. All employees immediately washed their hands and put on gloves.
   • 5-205.4(c)CriticalRaw animal food was not properly separated from raw ready-to-eat food- Raw thawed hamburger patties were observed stored directly above sliced, ready-to-eat (RTE) foods and immediately adjacent to RTE dressing. The raw meat was immediately removed from the area, placed inside a secure, leak-proof container, and relocated to the bottom shelf of the refrigerator to prevent cross contamination.
   • 5-205.8Food item was not stored in a clean, dry location a minimum of 6 inches above the floor- Many food containers were noted stored directly on the floor of the walk-in cooler. Store all food a minimum of 6 inches above the floor.
   • 5-205.8#2Food item was not properly protected from potential contamination- Raw ground hamburgers in boxes were noted stored directly above ready to eat sliced cheese. Store the raw hamburgers on the lower shelf and the cheese on the top shelf to prevent potential contamination.
   • 5-207.17Testing strip or device was not used to accurately measure the concentration of sanitizing solution- Provide QUATs sanitizer testing strips to accurately measure concentration of sanitizer used.
   • 5-208.23Cloths for wiping food spills were not stored in a sanitizing solution between uses- Store all wet wiping cloths in QUATs sanitizer between uses.
   • 5-212.32Employee restroom was not equipped with self-closing, tight-fitting doors- Provide self closing doors.
   • 5-212.32#2Employee handwash sign is not placed in each toilet room and handwash sink location where it can be easily viewed and read by employees- Provide handwashing signs in all restrooms.
   • 5-212.32#3Toilet room used by women did not contain at least one covered waste receptacle- Provide garbage bins with covers in all restrooms used by women.
   • 5-215.36Floors are not properly constructed and maintained in good repair- Fix all broken cement floors and baseboards.
   • 5-215.37Walls and/or ceilings are not properly constructed and maintained in good repair- Fix all broken walls and keep in good repair.
   • 5-217.39Toilet rooms are not adequately ventilated- Clean all vents in restrooms to remove all dirt and dust.