Food City

Inspector notes: Observed standing water at entrance of produce cooler. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility or repair facility to prevent standing water prior to next routine inspection

Inspector notes: Observed a refrigerated display case holding TCS foods above 41*F (see embargo form for food items). The ambient temperature of the unit was 59.0*F, measured using min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed packages of raw chorizo and raw bacon sitting over fully cooked hot dogs and packages of sliced cheese for retail sale. Informed PIC that the raw animal proteins need to be store according to cooking temperature and not above any ready-to-eat foods (RTE). PIC relocated and properly stored the raw animal proteins at time of inspection. Provided PIC with the food storage chart document via email. PIC discussed proper storage of these products with the employees in charge of stocking that section. 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