Frik and Frak Market

Observed several TCS foods cold held above 41°F in reach in cooler in front food service area. The ambient air temperature was 50°F. TCS food must be cold held at 41°F or below. The cooler is set to the coldest temperature setting. Must fix or replace. COS by moving to different cooler

Observed significant mold-like accumulation on meatballs and chicken made in house in reach in cooler. Also observed mold-like accumulation on cheese in prep top unit. Food must be safe and in good condition. COS by discarding all items.

Observed cheese stacked too high in prep top unit, resulting in it temping above 41°F. Time/temperature control for safety (TCS) foods shall be cold held at 41°F or below. Do not stack cheese or other TCS food past the fill line in the prep top unit. COS by moving to reach in cooler underneath.

Observed milk cold held at 43°F in black reach in cooler, and chicken Caesar salad wrap cold held at 44 in open reach in cooler. TCS food must be cold held at 41°F or below. The ambient air temperature of the black reach in cooler was 41°F and set to setting #4. COS by adjusting temperature setting to #5. COS by moving TCS items from the open cooler to a different cooler. Must lower temperature setting several degrees to ensure TCS food is cold held at 41°F, or do not store TCS food within it. This was mentioned last inspection.

Observed no hot water supplied to hand washing sink next to 3 compartment sink after leaving it running for several minutes. Handwashing sinks must be supplied with water of at least 85°F. Must fix within 72 hours.

Observed employee washing dishes with soapy water and not rinsing & sanitizing them after. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS by filling sanitizer compartment of 3 compartment sink with 50 ppm Cl-.

Observed meatballs with a preparation date of 10/27/25 in reach in cooler. TCS food subject to date marking must be used or discarded within 7 days, with the day of prep counting as day 1. COS by discarding. Will email owner a helpful handout on date marking.

Observed several TCS foods subject to date marking that were held for more than 24 hours without a date label (chicken, cut tomatoes, etc.). Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf

3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf

4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include:

(i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine;

(ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded;

(iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or

(iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.

5. The requirements in paragraphs 1 and 2 of this subsection do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer’s request.

6. The requirements in paragraphs 1 and 2 of this subsection do not apply to shellstock.

7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority:

(i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food;

(ii) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano;

(iii) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack;

(iv) Cultured dairy products as defined in 21 CFR 131 Milk and cream, such as yogurt, sour cream, and buttermilk;

(v) Preserved fish products, such as pickled herring and dried or salted cod, and other acidified fish products defined in 21 CFR 114 Acidified foods;

(vi) Shelf stable, dry fermented sausages, such as pepperoni and Genoa salami; and

(vii) Shelf stable salt-cured products, such as prosciutto and Parma ham.

COS by discarding.