El Valle Kitchen & Bar

observed metal containers without date marking on them in the RIC of the main kitchen, The pans contained slice and cubed beef. CA: time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed multiple metal food containers and plastic squeeze bottles without labels for the food it is containing. CA: Owner was informed that Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

During routine inspection observed reach-in cooler with an inadequate temperature. Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04.

During routine inspection observed hand soap dispenser not properly functioning at the handwashing sink. All handwashing sinks must be fully stocked.

During routine inspection observed employee wash her hands in the vegetable sink during prep. Advised manager to review handwashing policy. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing.

During routine inspection observed three containers not properly covered at the top of the prep-table to prevent overhead contamination.