Valle Restaurant Improves its Sanitary Rating
555 E 25th St
Hialeah, FL 33013
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Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Observed food stored on floor.
Critical - Observed uncovered food in holding unit/dry storage area.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed encrusted material on can opener.
Critical - Observed encrusted, soiled material on slicer.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
Critical - Observed handwash sink used for purposes other than handwashing.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Critical - Manager lacking proof of Food Manager Certification.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - No conspicuously located thermometer in holding unit.
Critical - Probe-type thermometer not used to ensure proper food temperatures.
Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
Critical - Observed food stored on floor.
Critical - Observed uncovered food in holding unit/dry storage area.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.
Observed employee with no hair restraint.
Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed soiled reach-in cooler gaskets.
Critical - Observed interior of microwave soiled.
Critical - Observed buildup of slime in the interior of ice machine.
Critical - Observed encrusted material on can opener.
Critical - Observed encrusted, soiled material on slicer.
Critical - No handwashing sign provided at a handsink used by food employees.
Critical - Hand wash sink lacking proper hand drying provisions.
Critical - Handwashing cleanser lacking at handwashing lavatory.
Lights missing the proper shield, sleeve coatings or covers.WALKING COOLER
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro