Trevor's

Inspector's notes

Observed in the salad cold holding unit cooked mushrooms, mozzarella, cooked peppers, lettuce, arugula, prosciutto, salad mix in portioned containers, and lettuce still prepackaged all between 54-60*F, and had been placed into the unit the day before. Ambient air temperature taken of the unit was 60*F with a min/max thermometer. Observed in the pizza cold holding unit pepperoni, soppressata, cooked peppers, cooked garlic, cooked mushrooms, grilled onions, cooked sausage, mozzarella, and pizza sauce with temperatures between 50-55*F, all had been placed in the unit the day before per PIC. Ambient air temperature of the unit was 50*F with a min/max thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in the walk-in cooler grilled onions from 7/3, fig jam from 7/2 and 6/29. On the truck in the cold holding unit next to the pizza cold holding unit, cooked sausage from 6/18 and 6/27, and in the salad cold holding unit grilled onions from 7/3. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temperature of the pizza cold holding unit to be 50*F with a min/max thermometer. Observed an ambient air temperature of 60*F in the salad cold holding unit with a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. In person reinspection for the units will be on Tuesday, July 21st. Corrective Action: Correct prior to re-inspection.

Inspector's notes

This location is storing the food brought from Tatum in their walk-in cooler located in the back area. This back area also has a large 3-compartment sink where dishes are being washed from the truck. An employee was observed prepping basil on a prep table in this area. Discussion was had with the manager utilizing only the truck for food prep, storage, and dishes. This establishment does have a grease trap, but per their commissary agreement, all of this should be occurring at Tatum or in the truck. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meat balls in marinara from 4/11 and grilled onions from 4/15. Per Chef the food items were pulled from the freezer at the commissary two days prior. When pulling from the freezer, a second date-mark is required. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.