Ray's Butcher Shoppe

Year by year

Inspections

1. Apr 9, 2026 Routine · 3 priority, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Soups in the produce walk-in cooler at 45-48F has not cooled within the 6 hours parameter. The soups were made one to two days prior to this inspection.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Raw chicken in the display cooler and soups in the produce walk-in cooler are cold held above 41F.

     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 Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine sanitizer buckets were not being used according to manufacturer’s use directions. The buckets were measure above 100ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use.

     Code 7-202.12 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - CLEANING FREQUENCY UNDER REFRIGERATION

     Walk-in meat room is not following the cleaning frequency based on refrigerated storage temperatures. The room temperature is 38F.

     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)

2. Jan 7, 2025 Follow Up · 3 priority, 1 priority foundation, 5 core, 9 repeat
   • Serious Priority Repeat

     HACCP PLAN - SUPPORTING DOCUMENTS

     After a review of the HACCP Plan, supporting documents of Thermometer calibration logs are not provided or are missing.

     Correction: Provide supporting documents and any other information as requested by the department or its Agent.

     Code 1-106.12 (E) and (F)

   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw chickens are stored stacked atop one another in same container in the meat walk-in cooler.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Lasagna meat in the Deli Walk-in cooler is at 53F has not cooled within 20 hours. Chicken Rice in the Produce walk-in cooler is at 46F has not cooled within 6 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Deli ready to eat foods in the display cooler are improperly date marked. No date makring found on RTE foods that are displayed for more than 1 day.

     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 Core Repeat

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. Variance is needed for customized meat packaging order of wild games or whole meat repackaging for customer.

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

     Code 1-105.12

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Food containers in the meat walk-in cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensils were improperly stored in the meat walk-in cooler.

     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 Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of slide tracks of the display coolers are soiled with standing water and encrusted accumulations of debris..

     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 Repeat

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap in the bottom door of the back room dry-storage area which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

3. Oct 1, 2024 Routine · 3 priority, 1 priority foundation, 7 core, 1 repeat
   • Serious Priority

     HACCP PLAN - SUPPORTING DOCUMENTS

     After a review of the HACCP Plan, supporting documents of Thermometer calibration logs are not provided or are missing.

     Correction: Provide supporting documents and any other information as requested by the department or its Agent.

     Code 1-106.12 (E) and (F)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw chickens are stored stacked atop one another in same container in the meat walk-in cooler.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Lasagna meat in the Deli Walk-in cooler is at 53F has not cooled within 20 hours. Chicken Rice in the Produce walk-in cooler is at 46F has not cooled within 6 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Deli ready to eat foods in the display cooler are improperly date marked. No date makring found on RTE foods that are displayed for more than 1 day.

     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 Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance for the process implemented at the food establishment. Variance is needed for customized meat packaging order of wild games or whole meat repackaging for customer.

     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 current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 60 days of this report.

     Code 12-201.11 (A) (1)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Food containers in the meat walk-in cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensils were improperly stored in the meat walk-in cooler.

     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

     SANITIZING AGENTS - AVAILABILITY

     Sanitizing agent is not available for sanitizing equipment and utensils. The facility uses Majestic Bleach.

     Correction: Provide chemical sanitizer and suspend operation until sanitizer can be provided.

     Code 4-303.11 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of slide tracks of the display coolers are soiled with standing water and encrusted accumulations of debris..

     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

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a gap in the bottom door of the back room dry-storage area which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

4. Jun 13, 2023 Routine · 2 priority foundation, 4 core
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Test strips were not available for checking chlorine (beach) sanitizer concentrations.

     Correction: Provide proper test strips.

     Code 4-302.14

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     The handwash sink in the southeast smoke room is not accessible, does not have soap or paper towels.

     Correction: Provide soap and paper towels and keep this sink accessible at all times.

     Code 6-301.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Utensils and knives were stored on shelf above ware wash sinks in a soiled plastic tray.

     Correction: Clean the trays and keep clean utensils stored in a manner to prevent contamination.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Large bin of broccoli cheese soup is not covered in walk-in cooler. Once soup has cooled to 41F, cover soup to prevent contamination.

     Correction: Cover foods.

     Code 3-307.11

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Deli containers are being used as scoops to dispense bulk food items such as dry onion/sesame seeds, etc.

     Correction: Do not use deli contaners. Use a scoop, spoon, etc. that has a handle. Store scoop in bulk foods with handle sticking up and out of food.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     There are several shelves throughout the establishment (in deli area) that are worn/chipped and uncleanable. As shelves are replaced, do not use wood or pressed wood material. Use cleanble, non-porous materials such as stainless steel.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The bins in the smoke room that store seasonings/cure, etc. are soiled.

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

     Code 4-601.11 (C)