Loli's Biscuits

Inspector's notes

Observed slicer, knives, and can opener with food debris and grease stored as clean. PIC had employee wash rinse sanitize at time of inspection. Food contact surfaces must be clean to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed buildup of ice all around pipe inside walk-in cooler. PIC stated that repair technician was already onsite and would address ice buildup at time of inspection. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hand washing sink basin in servers' station was completely filled with ice during service, making it difficult to use the sink. Hand washing sinks should only be used for hand washing and must be available for use at all times. Person in charge (PIC) ran water to melt ice during inspection to correct. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has written Time as Control policy for cold butter packets and melted butter, but written policy does not currently include cooked potato used for hash browns. All three items were observed in use at ambient temperature without time stamps indicating the times they were removed from temperature control. Per PIC, items were removed from temperature control at 6am, less than 4 hours prior to inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Revised written policy with PIC upon their request. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sanitizer bucket in an active servers' station with a chlorine sanitizer solution concentration of 200ppm. Chlorine sanitizer solutions for food contact surfaces should be maintained at 50-100ppm. Employee remade sanitizer solution with 400ppm quaternary ammonium (quat), which is within the acceptable range for that product. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFM) present at time of inspection. A CFM is required at all times of operation. Please obtain CFM prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked onion and pepper at 82*F next to the grill on the cookline. Discussed with person in charge (PIC) except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Also observed used utensils sitting in water on the grill at 110*F. Per PIC the onion and pepper were placed there less than 30 minutes prior to inspection. Had PIC reheat to 165*F for the onion with pepper and the utensils between use. Discussed with PIC In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. Also, liquid real butter under the heat lamp was at 118*F. Discussed with PIC to place under Time as Public Health Control. (TPHC) Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several TCS items in the sandwich prep table across from the grill at temperatures of 43*F to 54*F measured with a probing thermometer. Measured with a min/max thermometer the unit was 52*F on the top and 65*F on the bottom. Per PIC whole unit items are filled daily and had only been in the unit for approximately 3 hours by time of inspection. Discussed with PIC 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Relocated items were: raw shelled eggs (51*F), poblano sauce, green chili, liquid eggs, feta, pico de gallo, and heavy cream. PIC also stated the chopped lettuce at 50*F was chopped and placed in the prep table. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All foods shall be 41*F before being placed in the sandwich prep tables as they are not designed to cool foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several clean and dry linens used directly on foods such as taco shells and biscuits throughout the kitchen. Discussed with PIC all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. PIC replaced the linens with lid and plastic wrap. Corrective Action: Corrected at time of inspection.