Valeo's

Year by year

Inspections

1. Oct 30, 2025 Routine · 5 priority, 4 core
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands after handling money and before donning gloves to work with food. I reminded the PIC that employees need to wash their hands before switching to a task that requires handling food, and the PIC indicated that they would talk with the employees.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw eggs were being stored above ready-to-eat chicken in the walk-in cooler. I informed the PIC that any raw animal products need to be stored so they are not above ready-to-eat foods, and the PIC indicated that they understood.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use glove was not discarded after an employee touched trash and before they began touching single-use articles and food. I reminded the PIC that gloves need to be disposed of when they become contaminated, and the PIC indicated that they would talk with the employees about glove use.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Cutting board on top of prep station in salad prep area was not cleaned every four hours. I informed the PIC that food contact surfaces in contact with time/temperature controlled for safety foods like cut tomatoes and lettuce need to be cleaned every four hours, and the PIC indicated that they understood.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Utensils and equipment being washed in the two-compartment sink were not being sanitized after being washed and before coming into contact with food. I informed the PIC that the a step-by-step procedure needs to be written and posted at the two-compartment sink indicating that after washing and rinsing the utensils and equipment, the sink will need to be drained and filled with sanitizer, and that the utensils will need to be sanitized and air dried before being used. The PIC indicated that they would have such a procedure posted and followed.

     Correction: Clean and sanitize all utensils and equipment before contact with food.

     Code 4-702.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoops in bulk containers of sugar, powdered sugar and oregano were being stored with their handles in contact with food. I informed the PIC that any scoops being stored in food must have their handle extended above and out of the food, and the PIC indicated that they understood.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packaged cheesecake and tiramisu was not labeled. I informed the PIC that if consumers are able to pick up these foods from a self-service cooler, they need to have all required labeling information, either on each package or on a placard in front of the food.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Cheese containers were being reused to hold other food. I informed the PIC that the cheese containers are designed to only be used once, and need to be replaced with food containers designed for repeated use. The PIC indicated that they understood.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer was not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation. I informed the PIC that such thermometers need to be used at the establishment, and showed them an example of how they work. The PIC indicated that they would obtain them.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

2. Apr 24, 2024 Routine · 1 core
   • Not serious Core Corrected on site

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)