Premise Information Return to Inspections Name EL VALLE MINT HILL Rules Governing Inspection Scores. Address 9229 LAWYERS RD Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP MINT HILL NC 28227 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Mecklenburg Residential Care and Local Confinement:  Select Rules Inspection Date 12/6/2022   Final Score @ Grade 88.50 B NC Department of Environmental Health:  Website General Comments Observed some food item that are not offered undercooked with asterisk “Fajita Del Mar”, “shrimp ceviche”. Remove asterisk for all foods not offered undercooked.. If you would like a re-inspection please call (980)314-1620 once non-compliant items have been clorrected.

Violations   Critical Violations SHOWN in RED    NA=Not Applicable   NO=Not Observed   CDI=Corrected During Inspection   R=Repeat Violation   VR=Verification Required   Violation Item Demerits Violation Description NA NO CDI R VR Comments 3 2 Management, food & conditional employee; knowledge, responsibilities & reporting No No Yes Yes No 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee did not know reportable symptoms of reference posted policy. 15 3 Food separated & protected No No 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: http://meck.co/FoodSafety. Observed par cooked chicken stored over cooked beef and pork in the reaching unit. CDI - PIC rearranged food in the correct storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shrimp and raw beef storage in the same box in the reaching freezer 21 1.50 Proper hot holding temperatures No No No Yes No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 queso was hot holding at 127F that had been hot holding since around 10:30an. PIC stated the queso is left out a room temp then placed on the hot line. CDI - queso was voluntarily discarded. Informed PIC of the requirement to properly heat food items for hot holding. 22 1.50 Proper cold holding temperatures No No Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 shredded lettuce in the prep cooler top cooler at 45F. CDI - lettuce was voluntarily discarded. 23 0 Proper date marking & disposition No No Yes No No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed flan and salsa left over from the previous day were not date marked. CDI- PIC dated both items with 12/5 date. Discussed changing leftover salsa procedure to include labeling pans or trays with date batch was made. 33 1 Proper cooling methods used; adequate equipment for temperature control No No Yes No No 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shredded lettuce that was washed and shredded 1 hour before inspection stored in large, deep, plastic containers with tight lids. CDI - ice added to lettuce. Discussed with PIC adding ice water lettuce and venting lids on the containers. 35 1 Approved thawing methods used No No Yes No No 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken being thawed at room temperature at prep sink. CDI - PIC moved the chicken to the walk-in cooler for thawing - REPEAT 39 1 Contamination prevented during food preparation, storage & display No No No No No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food stored on the walk-in cooler floor, canned food stored on the floor beneath the dry food storage rack. CDI - food containers were moved to shelving 44 0 Utensils, equipment & linens: properly stored, dried & handled No No Yes No No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some clean container were not completely air dried prior to stacking. CDI - Discussed proper air drying and storage with PIC 54 0 Garbage & refuse properly disposed; facilities maintained No No No No No 5-501.111 Keep storage areas and bins for waste in good repair. Observed the dumpster was rusted through, and grease from the grease waste container spilled onto the pavement. 56 0.50 Meets ventilation & lighting requirements; designated areas used No No Yes No No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee pause and coat were stored on top of bagged food in the kitchen. The personal items were moved to their designated area.