Valeries Taqueria

Year by year

Inspections

1. Nov 12, 2025 Routine Score 94
   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed excess equipment in back room. While a lot has been removed, continue to remove unused or broken equipment.

     Code MN Rule 4626.1580AB

   • Serious Priority 1

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

     Observed time/temperature controlled for safety food holding above 41F in prep cooler and 2-door cooler. Temperatures listed in the measurements. PIC discarded food over 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed two coolers were holding food above 41F. Ensure equipment and components are maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed no food thermometer available. Facility serves thin foods like thinly cut beef. Ensure a thin-tipped temperature measuring device is available to accurately check the cooking and food temperatures.

     Code MN Rule 4626.0705B

2. Nov 5, 2024 Routine Score 94
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed horchata cooling from the night before in container over 4 inches thick. Ensure an effective cooling method is used. Discussed cooling in shallow pans or using ice as a coolant while monitoring the process. Horchata was discarded at time of inspection.

     Code MN Rule 4626.0390A

   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed horchata at 54F cooling from the night before. Ensure time/temperature controlled for safety foods are cooled within the proper time/temperatures. Discussed cooling time/temperatures with PIC at time of inspection. PIC discarded the horchata at time of inspection.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed unused equipment in back storage area. Ensure unnecessary items are removed to allow for cleaning.

     Code MN Rule 4626.1580AB

   • 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 raw meats sitting on prep sink drain boards for thawing. At time of inspection PIC moved items so they were under cool running water. Ensure thawing is using an approved and safe method.

     Code MN Rule 4626.0380ABC

3. Nov 6, 2023 Routine Score 94
   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed a wet wiping cloth on top of pre-cooler

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed dust, food, and other debris on the floor under equipment in the back storage room

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Replace mats and duckboards that are not removable and easily cleanable

     Observed cardboard covering on the floor below kitchen hood located in the back area. Remove.

     Code MN Rule 4626.1355

   • 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 unmarked queso fresco and cheddar cheese. Discussed proper date marking with operator.

     Code MN Rule 4626.0400B

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed a bag of ice stored next to raw beef inside reach-in cooler. Discussed proper storage with the operator.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed scoop immersed in ice. Discussed food contamination and proper storage with the operator

     Code MN Rule 4626.0275A

   • Not serious Priority 3 Corrected on site

     Protect food from cross-contamination by using packages or covered containers.

     Observed uncovered chicharron stored in the dry storage room located in the back. Discussed food contamination with the operator.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3 Corrected on site

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed thermometer in two cold holding units located in the back of the unit.

     Code MN Rule 4626.0620A