Biscuits Cafe

Inspector's notes

Observed mechanical dishwasher testing at 0 ppm of chlorine after multiple run cycles; the sanitizer suction tubing was noted to be hard and stiff. Inspector advised PIC to utilize three compartment sink until the mechanical dishwasher is served and testing at 50-100ppm. PIC put in a work order at time of inspection. The dishwasher is to be checked each morning on the first cycle of dishes. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at the time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed whole shell and pooled egg (53°F), various sliced and shredded cheeses (50-52°F), sour cream (49°F), sliced and diced tomatoes (51°F), salsas (45-50°F) various peppers (50-51°F), jams and jellies (45°F), whipped cream and dairy spreads (44-47°F), dairy-based butter (45°F), previously cooked and cooled shredded and diced potato (74-78°F), various sliced, diced, and ground previously cooked-and-cooled meats (74-78°F), cold holding above 41°F, in various cooling units on the cook line. Observed all three prep tables and the cold unit underneath the grill measuring above 41°F on the min max thermometer (Prep Table 1 measured 48.0°F, Prep Table 2 measured 47.4°F, Prep Table 3 measured 44.7°F, and the Under the Grill Cold Unit measured 73.5°F). Staff had already placed a work order on the cold unit associated with the grill after noticing warm temperatures this morning. EHS alerted the manager, who called their third-party servicer for immediate service. All foods had been placed inside the various cold holding units at 6 AM this morning, and Time Temperature Control for Safety (TCS) foods inside the cold unit associated with the grill were discarded after 4 hours (see embargo). Staff plan to discard all TCS foods inside the three prep tables after 6 hours, unless the units are fixed and able to maintain cold-holding temperatures below 41°F by that timeframe. A refrigeration tech arrived while EHS was onsite and started working on the units. Discussed the importance of constant and continuous monitoring of ALL cold holding food temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various TCS foods cold holding above 41°F in multiple cooling units on the cook line. Observed all three prep tables and the cold unit underneath the grill measuring above 41°F on the min max thermometer (Prep Table 1 measured 48.0°F, Prep Table 2 measured 47.4°F, Prep Table 3 measured 44.7°F, and the Under the Grill Cold Unit measured 73.5°F). Thermometers calibrated with staff. Staff had already placed a work order on the cold unit associated with the grill after noticing warm temperatures this morning. EHS alerted the manager, who called their third-party servicer for immediate service. All foods had been placed inside the various cold holding units at 6 AM this morning, and Time Temperature Control for Safety (TCS) foods inside the cold unit associated with the grill were discarded after 4 hours (see embargo). Staff plan to discard all TCS foods inside the three prep tables after 6 hours, unless the units are fixed and able to maintain cold-holding temperatures below 41°F by that timeframe. A refrigeration tech arrived while EHS was onsite and started working on the units. Due to the number of cold holding units affected and the complexity of managing operations with time control across the entire cook line, a reinspection on all affected units will be conducted within 24 hours. , Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed a handwashing sink with a hermetically sealed bag of gravy thawing in warm water. Alerted staff who moved the bag of still-frozen gravy over to the prep sink to thaw correctly under cold running water. Thawing must occur under temperature control with cold running water, in a refrigerator, or as part of the cooking process. Most importantly, the PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwashing sinks to remain unobstructed and accessible. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed salsas (57-64°F), cheese (62°F), mayo (61°F), sliced tomatoes (59°F), pickled products (61°F), meat (60°F) sliced greens (60-62°F) all in the middle prep table above 41°F. The prep table was running at around 68.3°F with the min/max thermometer. All thermometers were calibrated with the manager onsite. Alerted the manager who stated they knew the unit was running warm and had already placed a work order in for the prep table. TCS foods improperly cold held were placed on time control of 4 hours. Staff stated the prep table had been filled at 6:20 am and they discarded ALL Time Temperature Control for Safety food in the unit at 10:20 am (see embargo). Staff to use ice and time control until the prep table is fixed. An emergency time control policy was written and printed at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed poached eggs in 88°F water on the flat top. Staff stated they either go through or get rid of the eggs every hour but they had no documentation on their time control procedure. Written procedures must be prepared in advance of utilizing Time as a Control. If utilizing 4 hours and no temperature control, the food must be marked or otherwise identified to indicate the time that is 4 hours past the point the Time Temperature Control for Safety (TCS) food was removed from temperature control. A time log or time-stamped stickers are to be used to ensure 4-hour parameter is not exceeded. An alarm may also be used. The written policy is to be prominently displayed near where the TCS is being held under Time as a Control. A Time Control policy was written at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS foods in the middle prep table above 41°F. The prep table was running at around 68.3°F with the min/max thermometer. All thermometers were calibrated with the manager onsite. Alerted the manager who stated they knew the unit was running warm and had already placed a work order in for the prep table. TCS foods improperly cold held were placed on time control of 4 hours. Staff to use ice and time control until the prep table is fixed. An emergency time control policy was written and printed at time of inspection. A reinspection on the cold holding unit will be conducted within 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No certified Food Manager was present at the time of inspection. In Compliance with the Food Code, Maricopa County requires a Food Manager present during operating hours. Emailed Maricopa Policy changes and additional resources on where to acquire a Food Manager Certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed gravy (120-122°F) in a hot holding serving unit measuring below 135°F. The gravy had been in the hot holding unit for less than 2 hours. Upon further investigation, it was determined the outlet plug-in had tripped. Staff reset the outlet and reheated the gravy to 165°F at time of inspection. Staff were alerted and plan on routinely checking temperatures. Discussed hot holding requirements with staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grey organic material build up on the top trays of the commercial ice machine. Informed manager about the organic build-up and educated on cleaning frequency. Manager informed staff and plans to defrost the unit and clean it tonight. Discussed regular cleaning frequencies with staff. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed an in-use main dishwasher with chlorine sanitizer measuring at 0 PPM. Staff confirmed dishes had been washed today. Staff to test the sanitizer strength on the first cycle of dishes. Management was alerted and plans to use the 3- compartment sink to sanitize dishes until the unit can be serviced. Reviewed and retrained staff on sanitizer concentration requirements. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed pooled eggs (65°F) sitting out at room temperature. The pan of pooled eggs were sitting in a secondary pan of water. The cook stated that the water had previously been an ice bath and that the pooled eggs were taken out only an hour prior to temperature measurement. The water was discarded and fresh ice was put into the secondary pan. Discussed keeping ice fresh and at the level of the food. Also discussed alternative more preeminent cold holding methods to reduce the risk of this violation being written in the future. Discussed cold holding requirements with manager. Correct By: Corrected At Time Of Inspection