Food City

Inspector notes: Observed rotisserie chicken 111*F-126*F and split chicken 128*F-130*F in hot holding unit on sales floor at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, employees had checked the temperature of hot holding chicken two hours prior. After discussion with the person in charge, it has been determined that the root cause of the violation was training staff verification breakdown, which resulted in the violation. PIC discovered that the unit temperature had been turned down and turned it up at the time of inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed in the back of house metal containers being stacked and stored as clean while still wet. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Had PIC move containers back to dish pit to unstack and finish drying

Inspector notes: Observed wet wiping cloths sitting on counters outside of sanitizer solution. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations to prevent the growth of pathogenic bacteria. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection