Carniceria Valeries

Year by year

Inspections

1. Jul 17, 2026 Routine Score 94
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed hot-holding unit was not holding food at 135F and above. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed pork in hot-holder at 83F. PIC discarded at time of inspection. Ensure hot-holding time/temperature controlled for safety foods are at 135F and above to prevent pathogen growth.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2 Corrected on site

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed packaged ham, and cheeses that have been opened in the facility were missing the date mark of when the package was opened. Ensure time/temperature controlled for safety foods that are ready to eat and opened in the facility maintain the date on which it was opened (day 1) and is discarded, or sold on day seven. At time of inspection PIC dated the ham and cheese.

     Code MN Rule 4626.0400B

2. Jan 29, 2025 Follow-Up Score 92
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed back handwashing sink missing sign reminding employees to wash hands. Emailed sign to PIC.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed hot hold unit with an air temperature of 100F. Holding food at 90F. Ensure hot-holding unit is in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed fried pork with meat in hot holding unit with an internal temperature of 98F. Ensure hot-holding time/temperature controlled for safety (TCS) foods are hot-holding at 135F and above. At time of inspection discussed discarding the foods, and getting the hot holding unit repaired. No TCS foods shall be kept in the unit until it is repaired.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed pork chips on top of hot holding unit without a cover. Ensure foods are covered and protected when on display.

     Code MN Rule 4626.0320A

3. Jan 15, 2025 Routine Score 76
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed hand washing sink missing hand washing sign. Ensure each hand washing sink has a sign reminding employees to wash their hands. Emailed hand washing signs.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed cloths being used under cutting boards. Ensure non-food contact equipment is nonabsorbent, smooth and easily cleanable.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed hot-holding display cabinet with an air temperature of 120F, holding TCS foods at 73F. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Obtain a license or permit for both the micro wholesaler lessee and the lessor.

     Observed facility is selling fried pork skin (Chicharrones) to other retail locations. Ensure the facility obtains a license from Minnesota Department of Agriculture to wholesale meat products.

     Code MCO 188.325B

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed uncooked pork skins (to be made into Chicharrones) at 62F out of mechanical refrigeration, Observed cooked pork skins with meat (Chicharrones de Pella) at 62F on counter, Observed pork sausages (Longaniza) at 63F out of mechanical refrigeration. Ensure that time/temperature controlled for safety (TCS) foods are held under mechanical refrigeration at 41F or below to prevent pathogen growth. At time of inspection discussed process with PIC, recommended keeping all under refrigeration between processes, discussed discarding meats which have been out for four hours or more, and are above 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed opened ham, and soft cheeses in display case without datemark. Ensure an effective date marking method is used for time/temperature controlled for safety (TCS) foods which are prepared in a processing plant, and opened/served on site are date marked.

     Code MN Rule 4626.0400B

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed cooked pork at 73F in hot-holding display cabinet. Ensure hot-holding time/temperature controlled for safety (TCS) foods are cooked or reheated to the proper temperature and then hot-held at 135F or above for service. Discussed discarding cooked pork with PIC at time of inspection

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed pork skins hanging on untreated wooden poles. Ensure food contact surfaces are smooth, nonabsorbent, and easily cleanable.

     Code MN Rule 4626.0450BCDE

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed fried pork chips being stored in open buckets above the hot-holding display case. Ensure food is protected against contamination by storing in covered containers or other method.

     Code MN Rule 4626.0320A

   • Not serious Priority 3 Corrected on site

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed frozen raw meat products (approximately 250lbs) thawing on counter. Ensure time/temperature controlled for safety foods are thawed in an approved manner: under cool running water, in refrigerator or as a part of the cooking process. Discussed with PIC at time of inspection. At time of inspection the food employees began to thaw under running water.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed back handwashing sink near freezer did not have soap. Ensure each hand washing sink is supplied with soap to make hand washing accessible and easy for food employees.

     Code MN Rule 4626.1440

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed no illness log on site to record employee symptoms as they relate to foodborne illness. Emailed copy with reports.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Observed cooked pork skins with meat (chicharrons de pella) in hot-holding display case at 73F. Ensure previously cooked time/temperature controlled for safety foods are reheated to 165F and hot-held at 135F.

     Code MN Rule 4626.0360A

4. Jul 25, 2023 Routine Score 100
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Provide a hand wash sign at hand sink in back meat prep area and in employee restroom.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Discontinue using cloth towels as support under cutting boards in meat department. Use bar mats or rubber mats instead.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the broken floor tiles in front of walk-in freezer door.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Repair ripped door gasket on walk-in freezer floor.

     Code MN Rule 4626.0735AB