Food City

Inspector notes: Observed large, covered, deep pan (greater than 4 inches) of cooked potatoes that were cooling down in the cooler. According to the person in charge, the potatoes had begun cooling approximately 1 hour prior to the start of the inspection. The internal temperature of the cooked potatoes as measured using a probe thermometer had an internal temperature of 67°F. Person in charge transferred the cooked potatoes to a 2-inch pan that was uncovered and placed up high in the walk-in to finish cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed large accumulation of grease and food debris around the stoves area in the corner of the kitchen. Discussed with person in charge to clean on a more frequent basis. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection