Food City

Inspector notes: Observed raw shrimp ceviche stored above RTE pico de gallo, containers of packaged salsa, and a bucket of yellow peppers. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector notes: Observed RTE chicken wings at holding between 107-124*F, taquitos and burritos at 114*F, jalapeno poppers at 117*F and pork ribs and cooked yellow peppers at 120*F when measured with a probe thermometer. PIC provided cook/reheat logs from all foods that had been reheated less than 2 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Observed the steamer unit turned to the highest setting. Observed other TCS foods in the right of the case with higher moisture content holding at 135*F or higher. Advised PIC to ensure foods are moved into the hot case quickly after preparing to ensure heat is not lost to the environment