Butters Pancakes & Cafe

Inspector notes: Observed multiple covered containers of cooked beef in walk-in cooler which measured 65 degrees F, items had been prepared 3 hours prior and were uncovered at time. Additionally, large, uncovered, plastic container of cooked beans measured 90 degrees F. Item had achieved 135 degrees nearly 2 hours prior and was split into multiple containers to cool more efficiently. Please ensure food items are cooled in shallow, uncovered containers to allow for maximum heat transfer and cooling benchmark requirements are met

Inspector notes: Observed cook handle raw eggs with gloved hand then use those same gloved hands to handle plates and ready to eat bacon for an order. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed crepes and soup cooling in the walk-in cooler from 1-2 hours prior to inspector's arrival within the correct temperature range but in deep containers and/or on lower shelves of the cooler at the time of the inspection. TCS foods must 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 TCS foods being cooled in deep containers were transferred to shallow containers and placed on the top shelf of the cooler to allow for rapid cooling. Also spoke with the person in charge about ensuring items were not used within 2 hours are not cooled in the reach-in coolers