Brasserie Melrose

Inspector's notes

Employee donned gloves to handle ready to eat pastries without a proper handwash. Instructed employee on proper handwashing and glove usage when working with food. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

In glass front refrigerated case, cream filled pastries, cooked quiche, cooked pastries with cooked vegetables with internal temperatures of 50*F. Per employee, pastries were prepared within normal time parameters. Instructed employee to provide ice baths and adjust refrigerated case to lower temperature to maintain proper temperature. Recommended ambient air thermometer for refrigerated case. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.