Biscuits Cafe

Inspector's notes

*2nd repeat* Observed right side cold table holding liquid egg, raw shell eggs, feta, various sliced cheeses, chorizo, cooked potatoes, diced tomatoes, spinach, sausage, and ham, between 46-57*F. Per kitchen manager all items were out of temperature less than 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed far right line cold table holding swiss, american, cubed potoatoes, ham, sausage, raw shell eggs, liquid egg, egg white, feta, and chorizo 47-58*f degrees. Per kitchen staff items were on line from 6am. All items discarded. See embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two dead American cockroaches in mop sink room behind used oil waste containers. Establishment shall be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Establishment shall only obtain pest control from a certified and licensed pest control specialist. Instructed person in charge (PIC) to remove dead American cockroaches at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Right prep cooler in cookline area at 47 deg F ambient temperature with min/max thermometer.

Inspector's notes

No certified food manager onsite, multiple priority violations were observed, and could not provide employee foodborne illnesses.

Inspector's notes

Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection

Inspector's notes

Observed large water pitcher sitting inside cookline handwashing sink and step stool blocking back handwashing sink.

Inspector's notes

Cooked potatoes placed for cooling in walk-in cooler in deep plastic containers the night before at 48 to 53 deg F. Person in charge discarded potatoes.

Inspector's notes

4th repeat violation. Observed corned beef, sliced ham, and raw chicken in pull-out drawer in cookline and sliced ham, pork links, cooked sausage patties, sliced cheddar, cooked potatoes in right prep cooler, and ham, diced tomatoes, sliced tomatoes and cut iceberg lettuce in far left prep cooler in cook line all found at 44 to 52 deg F. All foods had been in coolers over 24 hours.

Inspector's notes

Observed roach pesticide in back area by water heater. Person in charge removed pesticide from premises.

Inspector's notes

Right prep cooler in cookline area at 50 deg F ambient temperature with min/max thermometer.

Inspector's notes

Observed cheddar cheese slices stacked over the lip of a tin in a cold-held prep table (about 1/2 of a pound). Cheese slices were measured to be 60*F at the top of the stack to 44*F in the middle of the stack by probe thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All cheese slices in the tin were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tongs placed in the handsink basing at the handwash sink located next to the waffle station. The person in charge (PIC) removed the tongs and placed them at the dish pit area. Esdure handsinks are maintained clearly accessible at all times and utensils are not placed in the basin. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of salsa with cooked tomatoes, onions and peppers measured at 118F, a container of cooked beans measured at 127F in the hot holding unit across from the flat grill. Observed poached eggs measured at 121F in a metal container on the flat grill. The PIC indicated the foods were holding for less than 1.5 hrs. The food items were rapidly reheated to 165F and placed in the hot holding unit. Discussed ensuring that the hot holding unit is properly filled with water contacting the containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed shredded cheese measured at 47F at the cold top unit across from the flat grill. PIC stated the cheese was holding for less than 1 hr. Cheese was placed in the walk-in. Observed red tomatoes salsa in a container and individual packets of red salsa measured between 45F and 52F, a container of mixed fruit with cut melons measured between 45 and 49F, sour cream in individual containers measured between 45 and 52F in the to go station cold top cooler. PIC stated the food was placed there at 6:30am and was in the unit over 4 hrs. The salsa, melons and sour cream was discarded. Observed whipped butter measured at 54F and cream cheese frosting measured at 56F in containers at the front service area by the to go station. The PIC indicated the butter and frosting was holding for less that 4 hrs. The food was placed in the walk-in cooler to rapidly cool. 2nd Repeat Violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 bags biscuits stored in plastic grocery store bags in the walk-in cooler. The biscuits were removed from the bags and placed in a containers at the time of inspection. Discontinue using grocery bags to store food items as they are not food safe approved storage bags. Only store foods in food safe storage bags and containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the pipe below the handsink located in close proximity to the upright cooler to leak once turned on. Ensure the leak is repaired. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented. 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/4619/AMC-Toolbox---Approved-Source. Fresh strawberries in walk in inside clear plastic container covered in grey, organic matter. Employee disposed of container of strawberries. Discussed importance of checking produce to insure product integrity and safety in order to prevent foodborne illness. Correct By: 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. Sliced, portioned, and wrapped deli meats, cut lettuce, tomatoes and fresh spinach, and potato salad in top of make table across from grill area temped at 48F to 56F with thermocouple for less than 4 hours per employee. Employee removed items to walk in. Discussed importance of maintaining all TCS foods at 41F to prevent foodborne illness. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: 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. Bleach sanitizer in use in dish wash machine measured at 0 ppm. Employee replaced empty bucket of sanitizer with full bucket of sanitizer but still measured at 0 ppm. Employee called for repair. Utilize 3 compartment sink until dish wash machine is repaired. Discussed importance of checking sanitizer for appropriate level of 75ppm to insure proper sanitization of dishes and prevent foodborne illness. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. 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/4125/Food-SafetyOperator-Resources. Large container of cooked corned beef hash in walk in cooler since yesterday incorrectly date marked 1/13 per employee. Employee chose to dispose of corned beef hash. Discussed importance of correctly date marking all TCS foods to insure proper disposal at 7 days. Correct By: Corrected At Time Of Inspection

Core-2-401.11, C: Eating, Drinking, or Using Tobacco. Employee open drink stored on shelf above food prep table without benefit of lid and straw. Employee removed drink to dish wash area. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-7-201.11, P: Separation-Storage. Spray bottle of degreaser stored next to food prep table on cooks line. Employee moved spray bottle of degreaser to appropriate storage in dish wash area. Discussed importance of storing chemicals away from food prep area. Correct By: Corrected At Time Of Inspection