BOOSUR DELI - SATMAR MEATS

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Inspection history

1. Apr 30, 2025

   ✕
   6 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical:Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

2. Nov 14, 2024

   ✕
   8 violations

   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:All poultry, poultry stuffings, stuffed meats and stuffings containing meat are not heated to 165�F or above.
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Improper thawing procedures used
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.