Louie's Finer Meats INC

Year by year

Inspections

1. Apr 23, 2026 Routine · 3 priority, 4 priority foundation, 3 core
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     Employee not following proper handwashing procedures. Staff in the deli was observed washing hands while wearing gloves.

     Correction: Train food employees in proper handwashing techniques. Corrective action: Training was provided to the staff and then staff removed gloves prior to washing hands and putting on new glvoes.

     Code 2-301.12 (B)

   • Serious Priority Corrected on site

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Food is obtained from an unapproved source. In the brat stand there are homebaked cookies available for purchase. Homebaked goods cannot be sold from a retail store.

     Correction: Discard foods from unapproved source. Corrective action: homebaked goods will no longer be sold at the brat stand.

     Code 3-201.11 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Moose Lake Mustard in a squeeze bottle in an ice bath at the brat stand is cold held at 48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Corrective action: Moose Lake Mustard was discarded during the inspection.

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

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Food items in the deli case are not date marked. There is not a consistent system for date marking food in the deli case.

     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.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING EQUIPMENT, HOT WATER SANITIZATION TEMPERATURES

     Water temperature for the sanitization rinse in the high temperature warewashing machine in the meat cutting room does not reach 160° F.

     Correction: Adjust the water temperature so the hot water is between 180°F and 194 °F or have the unit serviced immediately. Food establishment shall cease operations unless alternative warewashing is available. Corrective action: all dishes will be washed rinsed and sanitized in the 3 compartment sink until the dishwasher can be serviced.

     Code 4-501.112

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the brat shack is unavailable for proper handwashing. The handwashing sink has a bucket in the basin blocking access for 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 Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is unavailable for proper handwashing in the packaging room. There is a green bucket in the sink.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Corrective action: the green bucket was removed from the sink during the inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Homestyle freezer/refrigerator in the brat shack is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crockpots in the brat shack are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The walls in the walk-in cooler in the shed are not a non-absorbent easily cleanable surface. This area has spices and food for the brat shack.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

2. Feb 12, 2024 Re-inspection · No items found

   No violations cited.

3. Jan 16, 2024 Follow Up · 2 priority, 2 repeat
   • Serious Priority Repeat

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between after use and are washed and reused.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Saw used with raw meat in the deli area used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

4. Jan 9, 2024 Routine · 2 priority, 1 priority foundation, 3 core, 2 repeat
   • Serious Priority

     GLOVES, USE LIMITATION - SINGLE-USE GLOVES

     Single-use gloves are not discarded between after use and are washed and reused.

     Correction: Single-use gloves shall be discarded between tasks such as working with ready-to-eat foods or raw animal foods, when they become damaged or soiled or when interruptions occur in the operation. Discard potentially contaminated food items.

     Code 3-304.15 (A)

   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Saw used with raw meat in the deli area used with time/temperature controlled for safety food is not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in packaging area being used for washing utensils during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Ice bagged onsite is missing labeling information. Bags do not include the name of business or manufacturer.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer.

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

   • Not serious Core

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - TWO COMPARTMENT USE

     Two compartment sink is improperly used. Two compartment sink in deli area is used for warewashing without approval from the department and without meeting requirements.

     Correction: A two compartment sinks use shall be approved by the department, only used for batch cleaning operations, made up immediately before use and drained afterward, and uses a detergent sanitizer in both compartments or a hot water sanitization immersion step.

     Code 4-301.12 (D)

   • Not serious Core

     WAREWASHING - RINSING PROCEDURES

     Deli slicers are improperly rinsed after cleaning- a rinse step is not provided between the wash and sanitize steps.

     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.

     Code 4-603.16