CARNICERIA VALERIES

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Inspection history

1. Jul 17, 2026

   ✕
   3 violations

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

2. Jan 29, 2025

   ✕
   4 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.)
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

3. Jan 15, 2025

   ✕
   13 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Obtain a license or permit for both the micro wholesaler lessee and the lessor.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.
   • 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.)
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • 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
   • Have hand soap at all handwashing sinks.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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.

4. Jul 25, 2023

   ✓
   4 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Keep the physical facilities in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.