Valerio Meat Market

Inspector notes: Chicken was observed held at 90 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Chicken was re-heated to above 165 DF and steam table was turned up at the time of inspection. Establishment is to monitor the temperature of all hot food to ensure it is staying above 135DF at all times.

Inspector notes: Various food was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: The 2 door reach-in, and small hot-holding unit was observed non-operational and in poor repair. The 3 door reach-in gaskets were observed in poor repair. Equipment and gaskets must be maintained in good repair.

Inspector notes: Yogurt was observed from an unapproved source. Yogurt was voluntarily disposed of at the time of inspection. PIC notified to only purchase food from approved sources.

Inspector notes: Various food in the open-air unit was observed held between 42-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. All food in unit was evaluated and either moved to properly functioning refrigeration or voluntarily disposed of. Establishment is not to store any TCS foods in the front of unit until unit is able to hold an internal food temperature of 41 DF or less.

Inspector notes: Tamales were observed held at 95 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Tamales were reheated to above 165 DF at the time of inspection.

Inspector notes: Shredded chicken was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.

Inspector notes: Tilapia was observed thawing in stagnant water at the time of inspection. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Tilapia was placed into refrigeration at the time of inspection.

Inspector notes: Sauce packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address.

Inspector notes: The door to the outside, located in the back kitchen area, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: The 2 door reach-in was observed non-operational and in poor repair. The 3 door reach-in gaskets were observed in poor repair. Equipment and gaskets must be maintained in good repair.

Inspector notes: The cutting boards in the prep area are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The non-food contact surfaces of the ice machine, 1 door reach-in freezer, and retail refrigeration have an accumulation of dust, dirt, food residue, and other debris. Non-food contact surfaces must be cleaned to sight and touch.

Inspector notes: Salted fish was observed held at 46-47 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC moved to another unit.

Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.

Inspector notes: Chicken in reach-in freezer was uncovered and unprotected from contamination.

Inspector notes: The ledge in the ware washing (meat area) is in poor repair, observed incomplete seal with exposed wood. The physical facilities must be maintained in good repair.

Inspector notes: At time of inspection, ambient of produce cooler was 47 degrees Fahrenheit. PIC called for service at time of inspection.

Inspector notes: Refrigerator door gaskets were observed in poor repair.