Sokup's Meat Market

Year by year

Inspections

1. Mar 17, 2026 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer in Retail Cold Case measuring ambient air is not accurate to ± [2]°F. It was reading at 26 degrees F, however, the food items were right around 41 degrees F telling me the thermometer is inaccurate.

     Correction: Add a new thermometer to this cooler.

     Code 4-203.12

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Small jars of pickled herring are missing the ingredient list.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

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

2. Feb 4, 2025 Routine · 1 priority
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sour cream in open air display cooler is cold held at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.Any food items in this unit that were not being held at 41 or below were moved to the back of shelving unit so it would be brought back to safe temperature.

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

3. Feb 20, 2024 Re-inspection · 3 priority, 4 priority foundation, 1 core, 8 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands in between handling raw beef product and handling ready to eat cheeses. No gloves were used when handling the ready to eat cheese either.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. On two separate occasions during the inspection, staff were observed slicing cheese with bare hands touching the ready to eat food.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Main Walk in Cooler. Ready to Eat bologna stored under raw packs of T-Bone steaks. Raw ground beef was stored in the same box as raw green peppers with only a thin plastic bag separating the two.

     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. Jason and I discussed storing the raw t-bone steaks in plastic totes if they are going to be stored over the bologna since space is so limited in the facility.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and bare hand contact with ready to eat foods.

     Correction: The person in charge shall obtain training or training materials in the areas of cross contamination, proper glove use and hand washing so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Priority Foundation Repeat

     GRINDING RECORDS - RECORD DETAILS

     Grinding records for raw ground beef are incomplete. The date and time of cleaning of the grinder and any other related food contact surface needs to be recorded each time cleaning/sanitizing is done after grinding.

     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 Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Opened packages of deli meats in walk in cooler are not date marked at all. If product is opened and completely gone within 24 hours a date mark is not required. However, it would be best practice to date mark all deli meats once the package is opened to ensure they are not kept longer than 7 days.

     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

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Person in Charge did not know what concentration chlorine sanitizer should be at for use on food contact surfaces. My initial test showed less than 50 ppm of chlorine was present in solution being used to sanitize areas where raw meats was being processed.

     Correction: Use your chlorine test strips to ensure chlorine sanitizer solution is consistently between 50-100 ppm.

     Code 4-501.116

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wet wiping cloths used for wiping surfaces stored all around sink edges and on staff's aprons.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution (bucket or sink) in between uses.

     Code 3-304.14 (B) (1)

4. Jan 30, 2024 Routine · 3 priority, 4 priority foundation, 1 core, 2 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands in between handling raw beef product and handling ready to eat cheeses. No gloves were used when handling the ready to eat cheese either.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. On two separate occasions during the inspection, staff were observed slicing cheese with bare hands touching the ready to eat food.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Main Walk in Cooler. Ready to Eat bologna stored under raw packs of T-Bone steaks. Raw ground beef was stored in the same box as raw green peppers with only a thin plastic bag separating the two.

     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. Jason and I discussed storing the raw t-bone steaks in plastic totes if they are going to be stored over the bologna since space is so limited in the facility.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - CROSS CONTAMINATION, BHC, HANDWASHING, CLEAN FACILITIES

     The Person in Charge (PIC) is unable to demonstrate knowledge of the relationship between foodborne illness and bare hand contact with ready to eat foods.

     Correction: The person in charge shall obtain training or training materials in the areas of cross contamination, proper glove use and hand washing so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (8)

   • Not serious Priority Foundation

     GRINDING RECORDS - RECORD DETAILS

     Grinding records for raw ground beef are incomplete. The date and time of cleaning of the grinder and any other related food contact surface needs to be recorded each time cleaning/sanitizing is done after grinding.

     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

     Opened packages of deli meats in walk in cooler are not date marked at all. If product is opened and completely gone within 24 hours a date mark is not required. However, it would be best practice to date mark all deli meats once the package is opened to ensure they are not kept longer than 7 days.

     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 - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     Person in Charge did not know what concentration chlorine sanitizer should be at for use on food contact surfaces. My initial test showed less than 50 ppm of chlorine was present in solution being used to sanitize areas where raw meats was being processed.

     Correction: Use your chlorine test strips to ensure chlorine sanitizer solution is consistently between 50-100 ppm.

     Code 4-501.116

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wet wiping cloths used for wiping surfaces stored all around sink edges and on staff's aprons.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution (bucket or sink) in between uses.

     Code 3-304.14 (B) (1)