Food City

Inspector notes: At the front service steam table in the deli, observed pans of cooked beef, and cooked chop steak meat at 112-116 deg f . also in the same steam table, pans of cooked chicken and shredded chicken at 96-112 deg f . inquired regarding the facility hot holding for TCS food manager removed all food pans, reheated to 165 deg f . please monitor hot holding. corrected, manager provided training to staff regarding the food temperature hot holding and reheating requirements

Inspector notes: Observed in the walk-in deli cooler, multiple pans of cooked food, such as cooked chicken, pulled rotissarie chicken meat, cooked beef, all ready to eat food , without a clear date marking strategies. also some pans of on site prepared tamales, labeled with 19/21. pans of cooked rice some labeled 10-15, and some other cooked beef pans labeled 10-11. Inquired staff regarding the facility date marking policy. per manager , the rte food must be labeled with a final discard date. manager on duty provided coaching moment regarding the use by date and proper filling of the date marking stickers, all pans , mislabeled were removed by manager and proper use by date stickers adhered to each pan. please monitor daily. corrected

Inspector notes: In the hot food and deli prep. area, all wet /soiled wiping cloth were left on the food prep. stations as well as thrown under food rep. counters. informed manager. manager removed all soiled towels, proper /designated quat ammonia sanitizer was established. please ensure wet towels are kept in a designated sanitizer solution. use of a designated tub for the soiled towels suggested