The Better Biscuit

Inspector's notes

Observed patty and link sausage cold holding on the counter in a metal container at internal temperature of 68 deg F. Manager discarded sausage during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cans of insect spray in back area by mop sink. Manager removed from establishment. Pest control must only be performed by a licensed pest control applicator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs cold holding in a container over a small amount of ice at internal temperature of 56 deg F. Manager informed the eggs had been cold holding over ice a short amount of time and placed in walk in for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee handling and touching RTE avocados then placed on a cooked eggs with bare hands. Also observed employee handling toast, and cutting RTE sandwiches with bare hands. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sausage links with an internal temperature range of 103F-110F stored in the steam table. Per PIC, the sausage links have been in the steam table for less than 1 hour prior to the inspection. All TCS foods improperly hot held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ham, chorizo, pico de gallo, cut tomatoes, cut sausage links, and shredded pork with an internal temperature range of 48F-52F stored in the prep table across from the egg station. Per PIC, the ham, chorizo, pico de gallo, and cut tomatoes have been in the prep table for over 4 hours and was discarded by the PIC. The shredded pork and the cut sausage links were prepared today and was moved to the walk-in for rapid cooling. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chili beans with a prepared date of 4/27, and mariana sauce with a prepared date of 4/26 stored in the walk-in cooler. Per PIC, the food items were pulled from the freezer on 5/2 and the date on label was the freezer date. Explained to PIC that when food items that are cooked and pulled from the freezer, that the food items need a new date mark. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed prep table, across from the egg station, with a minimum ambient air temperature 44.2F, maintaining TCS foods above 41F at time of inspection. Equipment used for cold holding must be able to have the capacity to properly maintain all TCS food at 41F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. The facility has other cold holding units for storage and for cooling TCS food to continue operating; no re-inspection required. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed window in the kitchen without a self-closing mechanism, air curtain, or screen was being left open. Advised PIC to install a screen in the window to prevent pests from entering the establishment if the owners would like the window open. PIC closed the window at time of inspection. Corrective Action: Corrected at time of inspection.

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained 1) Replace the ASSE 1022 dual backflow devices. These backflow device must be replaced annually or once they begin to leak water. 2) Test and certify the RPZ backflow device and provide the test report. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods 1) Repair the foot pedal on the hand sink located on the main cookline. Water does not turn off once pedal is activated. 2) Lift/trim the 3-compartment sink and ice machine drain lines. May use unistruts to lift drain lines. 3) Fill in the gap in between the floor tile and threshold of the walk-in freezer. 3) Provide 3/8" cove base where missing. 4) Permanately seal shut the walk-up window or repair the air curtain if window will be used. 5) Provide high temperature silver colored silicone to the gaps of the hoods. 6) Detail clean the walls, ceilings, and equipment throughout. 7) Replace any burnt out lights throughout the kitchen and walk-in. Correct By: Correct Prior To Next Routine Inspection