EL VALLE HONDU-MEX RESTAURANT Inspection – March 25, 2024

High Priority 3

#3High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observe beef stew (51F – Cooling)overnight see stop sale **Repeat Violation** **Admin Complaint**

Repeat ViolationAdmin ComplaintStop Sale

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw shelled eggs above cooked stew, salsa. Operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Corrected On-SiteRepeat ViolationAdmin Complaint

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef stew (51F – Cooling)overnight **Repeat Violation** **Admin Complaint**

Repeat ViolationAdmin ComplaintStop Sale

Intermediate 2

#6Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe beef stew (51F – Cooling)overnight due to being in deep container and covered.

#7Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observe salsa,cut cabbage on Taphc but no written procedures. I emailed operator form.

Basic 2

#1Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. Observe at rear door

#2Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

Florida Food Watch