Pastry Atelier

Inspector's notes

Observed a sheet tray filled with sticks of butter sitting out at room temperature. PIC stated that the sticks of butter had been left out to soften since the night prior. Informed PIC that butter is a TCS food and all TCS foods need to be kept at 41*F. Instructed PIC to discard the butter. PIC discarded the butter at time of inspection. Butter embargoed. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

near the dishpit area, observed two handwashing stations not working properly in which employees are not able to wash their hands at those stations. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Reinspection will be conducted within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed roasted tomatoes in oil cooling at room temperature having an internal temperature of 70*F. Person in charge states they have been cooing this food item since the night before. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.