ToxiTacos

Inspector's notes

Observed raw beef (51°F, 51°F, 48°F), raw tomato salsa (44°F), shredded cabbage (49°F) all reporting above 41°F. Raw beef was in reach in refrigerator, while salsa and cabbage was kept in refrigerated prep table. Refrigerated prep table would not hold below 48°F. Raw beef had been prepared and then moved into the unit 3.25 hours prior, while tomato and cabbage had been prepared more recently, less than 2 hours prior. Salsa and cabbage were move into alternate refrigeration unit to cool back to 41°F, while beef was packed with ice to rapidly cool back to 41°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit or cooler with ice to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Refrigerated prep table observed reporting at 48°F. 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. Corrective Action: Correct prior to re-inspection.