Meat People Butcher

Year by year

Inspections

1. Jun 17, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Chicken sausage 45 F in the retail case cooler by the cash register being cold held at 45 degrees F for about 1 hour. The case cooler has ambient air temp at 35 F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Toilet room in establishment that opens inside the building is not provided with a self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

2. Jun 27, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

3. Jun 18, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     1. The outer walls of the dehydrator are dirty and in need of cleaning. 2. Lids and buckets of dry storage containers are unclean. The sink basin of the food prep sink is dirty and in need of cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Bacon strips 45 F, Sausage 44 F in Retail case cooler by the cash register with ambient air temp of 44 F being cold held at above 41 degrees F for less than 2 hours.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Apr 25, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COOLING

     Meatballs 50 F cooling in plastic pan with the lid on in the walk-in cooler from overnight 4/24/24, for more than 4 hours.

     Correction: Rapidly cool cooked food from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS food prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less.

     Code WFC 3-501.14

5. Nov 8, 2022 Routine Inspection · No Reinspection Required

   No violations cited.

6. May 20, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.