Butcher Block Meat Market LLC

Year by year

Inspections

1. Jan 29, 2026 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     FOOD LABELS - PROVIDED

     Soups (Chicken noodle, beef barley, split pea) does not contain a label with a list of ingredients and possible allergens.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

2. Jan 27, 2026 Routine · 1 priority, 2 core, 1 repeat
   • Serious Priority

     APPROVED PROCEDURES - ROP - FISH

     Reduced oxygen packaging is being used for fish that is not frozen.

     Correction: Discard fish. Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process.

     Code 3-502.12 (C)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of meat delivered yesterday are still stacked on the floor in the walk in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     FOOD LABELS - PROVIDED

     Soups (Chicken noodle, beef barley, split pea) does not contain a label with a list of ingredients and possible allergens.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

3. Mar 18, 2025 Follow Up · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS

     The Person in Charge (PIC) is unable to demonstrate knowledge of the HACCP plan and its requirements, including record keeping for cooking and cooling, sanitation records, annual HACCP plan review, and cooler temperature requirements.

     Correction: The person in charge shall obtain training or training materials to undertand the requirements of their HACCP plans so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (15)

   • Not serious Core Repeat

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The steel post in the walk in cooler with the grinders have flaking rust on them. There was a crow bar hanging from the rail in the walk in cooler that was also rusty.

     Correction: Maintain the physical facilities so they are in good repair at all times. Remove rust and coat with a mineral oil or rust proof paint.

     Code 6-501.11

   • Not serious Core Repeat

     LICENSE HOLDER RESPONSIBILITIES - FOLLOW APPROVED VARIANCES

     Food establishment is not following the conditions of a variance for cooking and cooling. No records were available for cooking and cooling since 2/19/25 through today's date of 3/10/25. PIC stated that some of the RTE meat sticks are made 2X per week with small batches.

     Correction: Follow the conditions of variance. Failure to follow the conditions of the variance will result in the variance approval being revoked.

     Code ATCP 75.067 (1)

4. Mar 10, 2025 Routine · 3 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS

     The Person in Charge (PIC) is unable to demonstrate knowledge of the HACCP plan and its requirements, including record keeping for cooking and cooling, sanitation records, annual HACCP plan review, and cooler temperature requirements.

     Correction: The person in charge shall obtain training or training materials to undertand the requirements of their HACCP plans so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (15)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is used to hold knifes and equipment and is blocked by a cart with pans of meat and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Spray bottle in the walkin cooler with a blue liquid inside of it was not labeled on the bottle with the name of the liquid.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     A lot of boxes were on the floor in the walk in freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The steel post in the walk in cooler with the grinders have flaking rust on them. There was a crow bar hanging from the rail in the walk in cooler that was also rusty.

     Correction: Maintain the physical facilities so they are in good repair at all times. Remove rust and coat with a mineral oil or rust proof paint.

     Code 6-501.11

   • Not serious Core

     LICENSE HOLDER RESPONSIBILITIES - FOLLOW APPROVED VARIANCES

     Food establishment is not following the conditions of a variance for cooking and cooling. No records were available for cooking and cooling since 2/19/25 through today's date of 3/10/25. PIC stated that some of the RTE meat sticks are made 2X per week with small batches.

     Correction: Follow the conditions of variance. Failure to follow the conditions of the variance will result in the variance approval being revoked.

     Code ATCP 75.067 (1)

5. Jul 30, 2024 Routine · 2 priority, 2 core, 1 repeat
   • Serious Priority

     TIME AS A PUBLIC HEALTH CONTROL - 4-HOURS

     The HACCP plan for summer sausage for the "Sweating" stage is to hold at 110F for 4 hours and then to raise to 180F to cook out. It appears that they are using up to 12 hours at the "Sweating" stage before raising the to temperature to 180F to cook out.

     Correction: Foods in unmarked containers, marked to exceeed 4 hours, food that has exceeded the 4 hour time limit or foods not properly hot or cold held before using time as a public health control shall be discarded.

     Code 3-501.19 (B) (1), (3) and (4)

   • Serious Priority

     APPROVED PROCEDURES - ROP - FISH

     Reduced oxygen packaging is being used for fish that is not frozen. This includes the smoked fish in the cooler.

     Correction: Discard fish. Fish is prohibited from being reduced oxygen packaged unless it remains frozen throughout the entire process.

     Code 3-502.12 (C)

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     The following food items were missing ingredient statements on their labeled packaging: Bacon Cheddar Beef Patties, Mushroom and Swiss Beef Patties, Stuffed Pepper Bratwurst, Mushroom and Swiss Bratwurst, Jalapeno Bleu Cheese Bratwurst.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The steel post, metal railings in the walk in cooler are starting to rust and have some build up of debris. Some of the rust is flaking off.

     Correction: Maintain the physical facilities so they are in good repair at all times. Scrape down the rails and wire brush the post to remove any flaking. Paint or apply some coating to protect.

     Code 6-501.11

6. Oct 20, 2023 Follow Up · 2 core, 2 repeat
   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of meat brought in are stored on the floor in the outside walk in cooler and freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Labeling is continuing to improve. But, chicken taco meat and mushroom swiss brat in the freezer did not have ingredients on the label. Newer product. Some labels do not indicate the meat species in the ingredient statement.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

7. Oct 5, 2023 Routine · 2 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     APPROVED PROCEDURES - VARIANCE FOLLOWED

     Summer sausage cook log documentation is missing the 4 hour hold. Owner said he is doing the 4 hour hold at 110F before turning up the heat to 180F per the approved HACCP plan but is not documenting. No sanitation check logs were completed after 2/2/23. Last cooler temp check log was 3/1/23. Last thermometer calibration check was 2/27/23.

     Correction: Discontiue process involving the variance until corrective actions have been reviewed by the regulatory authority or if a change has occurred, until a new variance has been submitted to the Department for approval. Noncomplaince with variances may result in the variance approval being voided by the Department.

     Code 1-106.14

   • Not serious Priority Foundation Repeat

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef do not exist. They started then stopped after a couple of weeks in Feb. 2023.

     Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

     Code 3-203.13 (A) and (D)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of meat brought in are stored on the floor in the outside walk in cooler and freezer.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Labeling is continuing to improve. But, chicken taco meat and mushroom swiss brat in the freezer did not have ingredients on the label. Newer product. Some labels do not indicate the meat species in the ingredient statement.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)