EL VALLE HONDU-MEX RESTAURANT
4992 10 AVE N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 3/25/2024
Inspection #: Visit ID: 8514780
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at rear door
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 03D-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
- 08A-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
- 01B-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
- 03D-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.
- 03F-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.
Inspection Date: 10/2/2023
Inspection #: Visit ID: 8349428
- 03D-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....black beans, 47°, soup 47° in reach in cooler and walk in cooler . Per Cook food was cooked yesterday. Stop sale issue . Employee discarded food. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw shell eggs above cooked food soup, pasta at walk in cooler. Employee properly stored food. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....black beans, 47°, soup 47° in reach in cooler and walk in cooler . Per Cook food was cooked yesterday.