The Vegan Taste

Inspector notes: Observed 45°F internal temperature of hummus inside deep/covered container located in establishment walk-in cooler. Per person in charge (PIC), hummus was prepared at room temperature from cans of garbanzo beans and then placed into the walk-in cooler day prior to inspection to cool to 41°F. Per PIC, temperature checks of hummus were not taken in past four hours to confirm 41°F internal temperature. TCS foods prepared from cold or ambient room temperature ingredients shall be cooled from 70°F to 41°F within 4 hours. PIC discarded hummus at time of inspection

Inspector notes: Observed no food probe thermometer. PIC not able to provide food probe thermometer during time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Establishment shall provide a probe thermometer for establishment prior to re-inspection on 12/23/25

Inspector notes: Observed covered containers of rice and pasta inside walk-in cooler with internal temperature of 50°F. Per person in charge (PIC), rice and pasta were cooked two hours prior to inspection and were being actively cooled. TCS foods shall 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. All containers of rice and pasta cooling were uncovered to allow for rapid cooling