Velvet Taco

Inspector's notes

Observed unpasteurized raw eggs stored on the top shelf directly above cooked steak in the walk-in cooler at the time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed brisket marinade with TCS cut tomatoes as ingredient 48*F-51*F in the walk-in cooler in a deep, 5 gallon container at the time of inspection made the previous day. Per PIC, marinade is made from ambient room temperature ingredients and does not go through a heating process. TCS foods prepared from cold or ambient room temperature ingredients must be cooled from 70°F to 41°F within 4 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pickled onion 117*F prepared with a hot brine cooling in the walk-in cooler covered and in a 5 gallon container at the time of inspection. Per PIC, pickled onion was prepared at 10:30am, an hour prior to the time of inspection. 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. The TCS food being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed quat wiping cloth buckets on the cookline below 150ppm at the time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. PIC discovered quat was dispensing low and manually added quat to sanitizer buckets and the three compartment sink to approved levels at the time of inspection. Corrective Action: Corrected at time of inspection.