Fresh & Grill Meat Shop

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.

There was no sanitizer solution available during the inspection while the staff was prepping raw meat. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations.

Some meat items in the walk-in cooler were not covered. Pots with raw meat in the walk-in cooler were also noted being stored on the floor. The inspector informed the staff to ensure that all food items in the walk-in cooler are fully covered and stored off the floor or at least 6 inches.

An improper temperature control of food was noted during the inspection where high-risk food items, being raw meat products covered in spices, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C, unless the meat products are actively being worked on.

The buckets of dry spices were stored on the floor in the dry storage area between the walk-in cooler and the kitchen. Please store all food containers above the floor of at least 6 inches.

The food-contact surfaces, including the cutting boards on the food prep tables, were dirty and had raw meat leftovers. The meat cutter was also noted being dirty and not being sanitized throughout the day. Please ensure that all surfaces are cleaned and sanitized routinely.