Prime Cuts Meat Market

Year by year

Inspections

1. Feb 19, 2026 Routine · No items found

   No violations cited.

2. Dec 31, 2024 Follow Up · No items found

   No violations cited.

3. Sep 18, 2024 Follow Up · No items found

   No violations cited.

4. Jun 27, 2024 Follow Up · No items found

   No violations cited.

5. Mar 25, 2024 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

6. Feb 22, 2024 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

7. Feb 15, 2024 Follow Up · 4 priority, 3 core, 7 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Logs of cheese and ready to eat meats (lunch meat) are stored under raw ground beef and raw pork in the walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Raw beef in boxes left out in the cut room is cold held at 45-47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority Repeat

     DATE MARKING - DISPOSITION

     Deli meats in deli display cooler are not provided with a date mark and exceed the 7 day allowance.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Slicer in the retail 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 Core Repeat

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment- custom processing venison.

     Correction: Submit a variance request following the procedures outlined under 1-105.12.

     Code 1-105.12

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - CLEANING FREQUENCY UNDER REFRIGERATION

     Equipment in the cut room (cutting boards, saw, grinder, etc) not following the cleaning frequency based on refrigerated storage temperatures. Cut room is held at 60°F and equipment is not cleaned at a 4 hour frequency.

     Correction: Follow cleaning schedule as required in 4-602.11 (D) (2) or clean in-use utensils every 4 hours.

     Code 4-602.11 (D) (2)

8. Feb 6, 2024 Routine · 5 priority, 4 priority foundation, 6 core, 4 repeat
   • Serious Priority Corrected on site

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Food is obtained from an unapproved source, Jams obtained from "Katie Kachoo-Choos Farmouse Kitchen".

     Correction: Discard foods from unapproved source.

     Code 3-201.11 (A)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Logs of cheese and ready to eat meats (lunch meat) are stored under raw ground beef and raw pork in the walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Raw beef in boxes left out in the cut room is cold held at 45-47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Deli meats in deli display cooler are not provided with a date mark and exceed the 7 day allowance.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Slicer in the retail 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

     GRINDING RECORDS - RECORD DETAILS

     Grinding records for raw ground beef are incomplete. Records do not include trim added to ground products from different lots.

     Correction: Retail food establishments that grind beef for sale shall maintain raw beef grinding records. Adjust information recorded to include all information required under 3-203.13 (B).

     Code 3-203.13 (B)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Deli meats, snack sticks, and summer sausage in deli display cases are improperly date marked. These items are not provided with any datemarking system.

     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 Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in the cut room is unavailable for proper handwashing because of tote stored on the sink.

     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

     HAND DRYING PROVISION

     No single-use toweling available at employee handwashing sink in retail area for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment- custom processing venison.

     Correction: Submit a variance request following the procedures outlined under 1-105.12.

     Code 1-105.12

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     WAREWASHING - SINKS - USE LIMITATION

     The sanitizer sink in the warewashing sink is being used improperly for storing dirty dishes/utensils.

     Correction: Discontinue using warewashing sink compartments for storing dirty dishes/utensils unless sinks are cleaned and sanitized prior to and after use.

     Code 4-501.16

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the walls, floors, and door jamb of the walk in cooler are soiled with blood from carcasses.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of floor around/behind the vacuum packaging machine are soiled with food residue.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY UNDER REFRIGERATION

     Equipment in the cut room (cutting boards, saw, grinder, etc) not following the cleaning frequency based on refrigerated storage temperatures. Cut room is held at 60°F and equipment is not cleaned at a 4 hour frequency.

     Correction: Follow cleaning schedule as required in 4-602.11 (D) (2) or clean in-use utensils every 4 hours.

     Code 4-602.11 (D) (2)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The wall in the retail area behind the slicer is not easily cleanable because the trim provided to seal the area is constructed of wood and is not easily cleanable.

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

     Code 6-201.11

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The door jamb in the walk in cooler is not easily cleanable due to damage to the door jamb.

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

     Code 6-201.11