FOOD CITY #511 - MEAT health score and inspection history

3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time. 3-501.14(B) Cool TCS food prepared from ingredients at ambient room temperature to 41F or below within 4 hours.// Recently prepared chicken kabobs temping 45-47F in meat display case. PIC COS and placed the tray of kabobs in the WI cooler to cool.

(C) Maintain ambient air thermometers to be accurate and in good repair. // Repair or replace thermometer for meat display cooler.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. // Last inspection report not posted

(C) Maintain ambient air thermometers to be accurate and in good repair (food holding units). // Repair thermometer in meat display cooler.