Premises Information


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Name

EL VALLE MEXICAN RESTAURANT

Address

305 W JOHN ST

City/State/ZIP

MATTHEWS

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/5/2023

Final Score @ Grade

General Comments

Facility has several items asterisked on their menu which denotes item is cooked to order/raw, however PIC insisted that no food item is available to be cooked to order or undercooked and facility will never undercook any food item.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink next to second WIC being blocked by a large cardboard box that was resting on 2 plastic bins. CDI: PIC removed box to allow access to hand sink.
15	3	Food separated & protected	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs and raw chorizo being stored on a shelf in WIC above large containers of salsa. CDI: PIC re-arranged items to proper storage order. REPEAT
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a small container of salsa being stored at 123F on top of oven for hot holding. CDI: PIC voluntarily discarded item and EHS advised PIC to hot hold items in hot holding equipment to ensure proper temperatures are maintained.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed plastic containers of burger patties and corn from a can being held in prep flip top cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items.
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed a container of tilapia in reduced oxygen packaging fully thawed in prep RI cooler. CDI: PIC cut open packaging to remove from reduced oxygen environment.
39	1	Contamination prevented during food preparation, storage & display	Yes	Yes	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food items being stored directly on floor in WIC and in dry storage area. CDI: PIC placed items on shelves. REPEAT 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans being stored amongst non dented cans on dry storage rack. CDI: PIC removed dented cans to be discarded.
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop being stored in large container of dry beans with handle resting in food. CDI: PIC re-arranged scoop with handle above food.
45	0.50	Single-use & single-service articles: properly stored & used	Yes	Yes	No	4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single use cups being stored on floor in dry storage area. CDI: PIC placed box on shelf. REPEAT
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed second WIC with large crack in outer panel. Repair WIC door panel.