Carniceria Valeries

Year by year

Inspections

1. May 8, 2025 Routine Score 98
   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed cloth towels being used under cutting board for stability. Discontinue the use of cloth towels as they are absorbent.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed 3-compartment sink pulling away from wall. Have 3-compartment resealed.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

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

     Observed walk-in coolers door handle to be broken. Have door handle fixed as soon as possible.

     Code MN Rule 4626.0735AB

   • 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 queso fresco (cheese) and ham in the display cooler without proper date marking. Food items are cut per costumer request. All TCS food that are held for more than 24 hours must be date-marked to not exceed 7 days.

     Code MN Rule 4626.0400B

2. Nov 7, 2023 Routine Score 94
   • 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 chicharron with meat in display case hot holding at 97F. Maintain all TCS foods in hot holding at 135F or above.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

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

     Observed multiple wiping cloths in counters. Maintain all wet wiping cloths in sanitizer buckets.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed chicken being prepped in the three-compartment sink. Use food prep sink.

     Code MN Rule 4626.0315

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     No Person In Charge has been assigned on-site. Person In Charge should be able to demonstrate food safety knowledge and application.

     Code MN Rule 4626.0025