Biscuits Cafe

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Three trays of cooked diced potatoes in walk in cooler with no date label. Made 1 day prior. PIC labeled with date at time of inspection.

Inspector's notes

Observed several pans and other dishware with visible food residue on them that were stored as clean according to the person in charge (PIC). PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed four large, 3-4 inch deep metal pans filled with cooked and cooled potatoes that were stacked on top of each other inside of the walk-in cooler. According to the person in charge, the potatoes had been cooked and cooled the previous day and had remained in the walk-in cooler overnight. The internal temperature of the potatoes in each of the four pans as measured using a probe thermometer ranged from 44°F - 47°F. Based on the cooling period of cooling from 135°F - 70°F within the first 2 hours, and then from 70°F - 41° F within the next 4 hours for a total cooling period of 6 hours, the potatoes did not achieve the final cooling temperature of 41°F based on the time of the inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo form). It was observed that some temperature assessments were taken by person in charge using an IR temperature laser, which only measures the surface temperature of the food. Discussed with person in charge to utilize a probe thermometer and to track the cooling of the food by taking internal food temperature and using that metric to track the cooling food. Discussed with person in charge to utilize cooling methods such as placing the cooling potatoes on a wide, flat shallow pan less than 2 inches deep and placed up high inside of the walk-in cooler or placed in an ice bath and placed into the walk-in cooler to rapidly chill down to 41°F. Once the food has been chilled to 41°F or below, it can be stored in a deeper container. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. **2nd CONSECUTIVE VIOLATION.** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed poached eggs, French toast batter, chopped tomatoes, sliced cheese and milk all with internal temperatures as measured using a probe thermometer of 46°F - 66°F. The French toast batter and the poached eggs were observed to be on an ice bath, however the container that held the ice bath was too small and therefore the containers of food were not actually sitting in the ice bath but sitting on top of the ice. According to the person in charge they had been on the line for just over 1 hour and were placed in the walk-in cooler to rapidly chill down to 41°F. The sliced tomatoes and cheese were observed in a cold holding drawer unit on the cook line. In discussion with the person in charge, the drawers had been opened for a while due to the large volume of orders. The tomatoes and cheese were returned to the walk-in cooler to rapidly chill down to 41°F. The milk was observed in a small, refrigerated unit. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The ambient air temperature inside of the milk cooler was steady at 46°F. The milk was moved to alternative functioning refrigeration. Discussed with person in charge to utilize containers that are larger than the food container for the ice baths so that the food in the ice bath is fully surrounded by ice water. Discussed with person in charge to place small thermometers into each refrigerator to better help track holding temperatures. Discussed with person in charge to have a technician take a look at the refrigerated drawer unit and the small milk cooler unit. The establishment has sufficient cold holding capacity to maintain safe operation. 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 multiple dishes that were stacked together with water still trapped inside of them. Person in charge separated the wet dishes so that they can fully air-dry. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee come into kitchen from the dining area and grab lemons to be placed into people's drinks with bare hands. Instructed employee that ready-to-eat foods such as lemon slices should be handled with a utensil such as clean tongs or a clean, gloved hand. 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 four large, 3-4 inch deep metal pans filled with cooked and cooled potatoes that were stacked on top of each other inside of the walk-in cooler. According to the person in charge, the potatoes had been cooked and cooled the previous day. The internal temperature of the potatoes in each of the four pans as measured using a probe thermometer ranged from 45°F - 51°F. Based on the cooling period of cooling from 135°F - 70°F within the first 2 hours, and then from 70°F - 41° F within the next 4 hours for a total cooling period of 6 hours, the potatoes did not achieve the final cooling temperature of 41°F based on the time of the inspection. All TCS foods improperly cooled were discarded by PIC at time of inspection (see embargo form). Discussed with person in charge to place cooling foods up high inside of the walk-in cooler, to minimize the depth of the food and to avoid stacking pans of cooling foods on top of each other. Discussed with person in charge that although each individual pan was approximately 4 inches deep, when stacked on top of each other the depth essentially became 16 inches. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed French toast batter with liquid eggs and Pico de Gallo salsa with internal temperatures as measured using a probe thermometer of between 49°F-64°F inside of a prep unit. Per the person in charge, the Pico salsa had been in the unit for less than 1 hour and was returned to the walk-in cooler to rapidly chill to the appropriate cold holding temperature of 41°F or below. Per the person in charge, the French toast batter had been in the unit from the night previously. The French toast batter was embargoed at time of inspection. The cold holding unit was not holding at 41°F and other TCS foods in the unit such as chopped tomatoes, sliced tomatoes and sliced cheese were returned to the walk-in cooler. Per the person in charge, a service technician will come and take a look at the unit. The establishment has sufficient capacity to maintain safe operation. 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 food scoop for cream cheese and other soft foods sitting inside of a mug with water in it. Person in charge removed the food scoops and cups and placed the scoops in the dish cleaning area. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate is present during normal business hours. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no soap available at the handwashing sink at the bar. Person in charge promptly replenished the soap for the sink at the bar. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer levels at the dish machine in the main kitchen testing below 50-100 ppm as indicated by the test strips. Person in charge primed the sanitizer on the dish machine but the test strips indicated little to no sanitizer in the solution after priming. The sanitizer container was observed to be nearly full. Person in charge reached out to a technician to service the dish machine. In the meantime, person in charge will sanitize the dishes in the 3-compartment sink until the dish machine is sanitizing effectively. The 3-compartment sink was tested using quaternary test strips and was found to be within the appropriate range of 150-400 ppm for the quat sanitizer. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-204.115, Pf: Warewashing Machines, Temperature Measuring Devices. 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. Observed no thermal test strips or minimum/maximum temperature thermometer for the hot water sanitizing dish machine at the bar. Inspector utilized min/max thermometer to verify that the sanitizing temperature was at least 165°F and temperature was measured at 170°F. Please ensure that the establishment has high temperature sanitizing test strips and/or a min/max thermometer to verify that the sanitizing temperature is at least 165°F. Correct By: Correct Prior To Reinspection