Valley Smoke Restaurant

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh garlic in oil dated 4/8 in reach in cooler near end of make line. Taziki in reach in cooler near end of make line dated 3/28.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mixed vegetables (62F - Cold Holding); pico de gallo (49F - Cold Holding); ranch (49F - Cold Holding); cheese with milk sauce (50F - Cold Holding); diced tomatoes (45F - Cold Holding); pimento cheese (54F - Cold Holding) in top section of reach in cooler at end of make line, per manager all items where reading 43F no more then an hour prior, all items placed in walk in cooler, all items retemp at or below 41F. cream cheese frosting (44F, 44F - Cold Holding) in reach in cooler in bakery room, per employee door was consistently open for less then 1 hour, manager turned down temperature of cooler, both items retemped below 41F. raw chicken (46F - Cold Holding); cut green tomatoes (46F - Cold Holding) in reach in cooler near end of cook line, per manager drawers have been consistently opened for less then 1 hour, ice placed on both items, both items retemped below 41F **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. burger (126F - Hot Holding, retemp 166F) in warming unit on make line, per employee burger was made approximately 1 hour prior, burger reheated on grill to 166F. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash stations at end of make line/server line, manager corrected during inspection. **Corrected On-Site** **Repeat Violation**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top interior of large ice machine in back of pre area, around chute.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the auto sham on the main cook line, sausage (127F - Hot Holding); brisket (125F - Hot Holding). Operator placed both items back into the oven to bring back into temperature range. Sausage and brisket in temperature range at conclusion of inspection. **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the waitstation reach in cooler, open container of milk with no product date marking. Operator unsure when milk was opened and voluntarily discarded the milk. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards on the bottom shelf of the prep area and on the side cook line have build up of food residue staining. **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored in container on side cook line prep table. Operator relocated the employee beverages. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up in pull out drawers of cook line reach in cooler.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in restroom or employee restroom.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the warewashing area, clean containers stacked while wet. **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored in container of utensils including bamboo skewers. Operator removed the phone and discarded utensils from container. **Corrected On-Site**

Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. At time of inspection establishment using curing salt to cure and brine beef belly. Spoke with operator on use of a variance or not curing the beef belly. **Corrective Action Taken**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler at the center of the main cook line has build up of mold like substance along the door gasket. Operator asked employee to wipe the door gaskets. **Corrective Action Taken**

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. At time of inspection no irreversible thermometer or test kits available for the high temperature dishwasher. Operator acquired strips prior to conclusion of inspection. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelves of the warewashing area, clean metal and plastic containers stacked while wet. **Repeat Violation**

Basic - Equipment in poor repair. Middle reach in cooler on the main cook line has a separating door gasket. Operator has replacement gaskets on order. **Corrective Action Taken**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on the end of the main cook line closest to the dish washing area.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of cornstarch in the bakery area with no product labeling. Operator labeled the bulk container. **Corrected On-Site**

Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee on the main cook line actively working with food with no beard guard.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In the bulk ice bin, mold like substance around the ice chute. Operator wiped and sanitized the ice chute. **Corrected On-Site**

Basic - In-use tongs stored on equipment door handle between uses. On the main cook line, tongs stored on the over door handles. Operator relocated the tongs to the correct storage location. **Corrected On-Site**

Basic - Food stored on floor. In the dry storage hallway, container of fryer oil stored on the floor. Operator relocated the container of fryer oil. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. In the warewashing area, clean plastic containers stacked while wet.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On the main cook line, reach in cooler has mold like substance buildup on the cooler where the door gaskets meet the cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the underside of the waitstation soda dispenser, mold like substance build up behind the soda nozzles.