VALLEY HOTEL- RESTAURANT AND MAIN BAR health score and inspection history

Provide hot water for sanitization in the bar dishmachine which achieves a utensil surface temperature of at least 160F./ Utensil surface temperature reading maximum 122F-123F with 2 different max-registering indicators after 6 repeated runs of the machine, and there was no color change with a thermo-chromatic strip. Repair dishmachine and wash, rinse and sanitize in the 3-compartment sink or kitchen dishmachine until the bar dishmachine provides hot water to achieve proper utensil surface temperature for sanitization.

5-205.15(B) Repair condensate leak in the WI freezer./ Some continuing leakage of frozen condensate from the plumbing line on the fan housing.

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the make table cooler in the center of the expo line reading minimum 46F (build-up of frozen condensate observed on the fan housing); stored egg batter, hard cooked eggs, cheese fritters, cooked shrimp, and breadings used in contact with TCS foods measuring 47F-61F were voluntarily discarded. Cease storing TCS food in this cooler until holding food at proper temperature. Repeat violation of Official Notice EH17002109 issued 21 APR 2026.

Wash hands for at least 15 seconds after any potential contamination such as handling soiled utensils./ The dishmachine operator handled and rinsed soiled utensils to prepare them for loading into the dishmachine, then turned and started to unload the washed utensils: he washed his hands properly at the handsink after he was interrupted and directed to do so; the cross-contaminated utensils were rewashed.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training./ The establishment uses on-site food safety training; the CFSMs on duty have not registered their certifications with JCDH and do not possess the required card.

3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time./ Meat stock, cooked and cooled 20 APR, found stored in a large, deep, covered container and measuring 54F was voluntarily discarded. When cooling food in an ice-water bath, use the food thermometer provided and verify that food is cooled to 41F> before covering and placing into refrigerated storage.

Cook vegetables for hot-holding to 135F./ Mushrooms cooked for hot holding during the inspection measured 104F-111F and were returned to the oven during the inspection and cooked to >135F before loading into hot holding equipment. Use the food thermometer provided and verify that food is cooked to minimum required temperature; take corrective action as necessary.

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the make table cooler on the cook line reading minimum 46F-47F; cut tomatoes, half & half, ricotta cheese, and cooked pasta, stored in the cooler and measuring 46F-50F were voluntarily discarded during the inspection. Cease storing TCS food in this cooler until holding food at proper temperature.

4-603.15; 4-301.12(C) Provide alternative manual warewashing equipment when there are special cleaning needs or constraints./ Provide long-handled, narrow-headed brushes or other implements as needed for effective (and safe) cleaning of the blade, crevice, niches, and other hard-to-reach surfaces of the food slicer.

6-301.12; 5-205.11 Provide paper towels at each handwashing sink; and, cease using hand sinks for any purpose other than handwashing./ Supplies of paper towels at the handsink on the expo line were replenished during the inspection; a water pitcher found stored in the handsink on the exit-end of the expo line was removed.

5-205.15(B) Repair condensate leak in the WI freezer./ Leaks from the plumbing line on the fan housing onto food packaging and shelving.

3-203.12(B) Record date last shellfish was served or sold on the tag./ The date the last shellfish was served or sold is not recorded on the shellstock tag on file.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The required signage for the Alabama Seafood Labeling Law is not posted (the outdated signage continues to be displayed; the establishment was notified of the revised law and provided a copy of the updated signage on inspection 16 OCT 2025).

4-603.15; 4-301.12(C) Provide alternative manual warewashing equipment when there are special cleaning needs or constraints./ Provide long-handled, narrow-headed brushes or other implements as needed for effective (and safe) cleaning of the blade, crevices, niches, and other hard-to-reach surfaces of the food slicer.

Wash, rinse and sanitize contaminated equipment and utensils as often as necessary to prevent the accumulation of soil, or at least every 4 hours during continuous use./ Can opener apparatus with accumulated and dried residue on the blade was removed and cleaned and sanitized during the inspection. Disassemble and W-R-S the food slicer to remove impacted and dried food residues from the food holder, blade, blade ring, and blade mount and cover. Do not use the slicer again until clean to sight and touch, and sanitized.

Store food at least 6 inches above the floor./ Food on the floor in the WI cooler and WI freezer.

3-502.12(B)(1,2 3,5,6), (D)(1)(2)(a,f,g,h), (3), (4), (E)(2-4) Provide an approved HACCP plan that contains the required information when packaging TCS food using a ROP method if the product is held > 48 hours./ The establishment initiated ROP packaging of TCS food without approval from JCDH for the HACCP plan that was submitted. >20 packages of variety raw meats, poultry, and deli meats ROP packaged in-house and found stored in the WI cooler and WI freezer were voluntarily discarded during the inspection. CEASE ROP packaging of TCS food until a HACCP plan for the process is approved by JCDH.

HB 235 Prominently display a sign sufficient to put the public on notice that the designated outdoor dining area is available for the use of patrons with pet dogs./ Missing signage as required per Pet Dogs in Outdoor Dining waiver that was approved 23 NOV 2021 was replaced during the inspection.

5-205.15(B) Repair condensate leak in the WI freezer./ Leaks from the plumbing line on the fan housing and the fan covers onto food packaging.