Food City

Inspector notes: Observed employee store a wiping cloth on the prep table after wiping it down. Employee stored wiping cloths in sanitizer bucket with approved sanitizer concentrations at time of inspection. Advised employee that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations

Inspector notes: Observed packaged ground pork stored above packaged salmon filets available for retail sale in the meat department. Informed PIC that salmon must be stored above ground pork due to the final cooking temperatures of the products. Discussed with PIC that all raw animal proteins must be stored according to final cooking temperature. Employee properly stored the raw animal proteins at time of inspection. Separation and storage guidance documents were provided via email. 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