Lynn's Custom Meat & Catering

Year by year

Inspections

1. Jan 28, 2026 Routine · 2 core, 2 repeat
   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Bowl used to scoop out pasta salad was stored with hand contact surface of bowl in contact with pasta salad

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. If storing a serving utensil in food, utilize a scoop with a handle and keep handle of scoop out of contact with food product. Repeat violation, if observed during next inspection, a re-inspection will be conducted and a re-inspection fee of $150 will

     Code 3-304.12

   • Not serious Core Repeat

     WAREWASHING - RINSING PROCEDURES

     4 Compartment sink in deli is not set up to wash, rinse, and sanitize dishes. No rinse sink established

     Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan. Repeat violation, if observed during next inspection a reinspection will be conducted and a re-inspection fee of $150 will be assessed.

     Code 4-603.16

2. Apr 7, 2025 Routine · 1 priority, 4 priority foundation, 5 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     WHIPPED BUTTER / MARGERINE BLIND REQUIRING TEMPERATURE CONTROL KEPT OUT AT ROOM TEMPERATURE - 60 F

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. CORRECTED ON SITE - DISCARDED room temperature product and staff instructed to put butter margerine blend in cold holding / prep table.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef do not exist. Records are not maintained / entered on log regularly, last records from April 2024

     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 Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     RTE TCS food in deli cases is improperly date marked. [Describe]. DELI CASE - NO DATE MARKING SYSTEM TO MAINTAIN. NO DATE MARKING ON IN HOUSE VACUUM PACKAGED CHEESE AND MEATS

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Maintain date marking from walk in fridge storage to deli case display in deli.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in store cheese and sausage display measuring ambient air is not accurate to ± 3°F. reading -50

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. Custom Processing variance expired. Plan will be re-submitted. Reduced Oxygen Packaging plan assembled during inspection, to be submitted as well. Components of plan in place.

     Correction: Submit a variance request following the procedures outlined under 1-105.12. Work with Sawyer County to update holding temperatures for raw meat, cooked meat, commercially cured meat, and cheeses. Plan must have approved date marking standards, mark food, and maintain labeling with dates. Inspector will provide recommended / proven dates for the various products. Submit Plans to DATCP through Local

     Code 1-105.12

   • Not serious Core

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. COFFEE CUPS, CANS OF SODA, ETC WERE OBSERVED IN FOOD PREPARATION AREAS

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     UTENSILS STORED WITH HANDLES IN FOOD. Tongs in beef and beef jux

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Gaskets on 2 door reach in refrigerator in kitchen is not maintained in good repair.

     Correction: Repair equipment to good condition or remove from premise. Replace damaged gasket

     Code 4-501.11 (A)

   • Not serious Core

     WAREWASHING - RINSING PROCEDURES

     All utensils improperly rinsed after cleaning. Set up sinks for manual dishwashing pre-wash, wash, rinse, sanitize. Sanitize sink was being used for air drying of sanitized utensils, with no rinse step

     Correction: Equipment and utensils shall be rinsed after washing in the rinse compartment of a 3-compartment sink, in a warewashing machine rinse cycle or rinsed as approved in an alternative warewashing plan. Find additional air drying equipment drying racks for air drying if needed.

     Code 4-603.16