Blue Rooster Bake Shop

What the inspector found

• 6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperate log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the standing prep coolers.
• 6-1C: .04(6)(d)Chicken salad prepared from room temperature and buttercream and strawberry buttercream frostings did not cool to 41F in 4 hours or not cooling at a fast enough rate to reach 41F in 4 hours (see temperature log). Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Foods that did not cool properly were discarded. Proper cooling methods were provided for foods still in the cooling process
• 11A: .04(6)(e)Facility using improper methods for cooling chicken salad, buttercream and strawberry buttercream. Chicken salad cooling in deep containers while covered and stacked in the standing prep cooler. Certified food safety manager (CFSM) stated that she did not know why the buttercream and strawberry buttercream had been left out at room temperature. Per CFSM all frostings are are placed on the cakes after making and then cakes are placed in the prep coolers to cool. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Recommended cooling foods in small portions and leaving foods uncovered in the prep coolers to cool as long as no source of contamination could occur. Discussed with CFSM that buttercream frostings will have to properly cool in the coolers if they are not applied to the cakes after preparation.

As listed in the inspection report.