Biscuits Cafe

Inspector's notes

Observed residue build up on the diffusers of the soda fountain nozzles. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, they must be cleaned at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or organic matter. Instructed employee to agitate the surface area when running through the wash, rinse, and sanitize process. Corrective Action: Correct prior to next routine inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed TCS items 47*F-52*F including soft cheeses, cut tomatoes, liquid egg, shelled non-pasteurized eggs, cream cheese, meat chorizo, imitation meat product labeled keep refrigerated, cut leafy greens in cold table on the cookline at the time of inspection. 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. Per PIC, TCS food temperatures in the unit were verified to be under 41*F or below two hours prior to the time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 3rd.

Inspector's notes

Observed establishment uses quaternary ammonia for sanitizing in three compartment sink and chlorine for sanitizing at the mechanical dishwasher. Testing strips for the quat are damaged and not usable. Chlorine test strip container was empty at the time of inspection and establishment did not have additional quat or chlorine test strips available at the time of inspection. PIC stated they are ordering new test strips to ensure sanitizer solution can be properly tested. Obtain prior to re-inspection on 9/14 (proof may be sent electronically). Corrective Action: Correct prior to re-inspection on 9/14.

Inspector's notes

Observed pink organic matter growing on ramp of ice machine at the rear of the establishment. All food-contact surfaces must be cleaned to sight and touch. PIC will have the ramp cleaned thoroughly ASAP. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sliced cheese in the right-most prep table at 54°F and pooled eggs on the countertop at 60°F. 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. Sliced cheese had been stacked too high in the prep table and the top slices were dried out and discolored from the heat from the skillet opposite the prep table. Employee had opted to discard the cheese at time of inspection. Pooled eggs had been placed in a tub with ice to keep it cool on the counter, but the tub had no water and the cambro container the eggs were kept in had been suspended above the ice. PIC had the tub refilled with ice and water to rapidly cool the contents. Corrective Action: Corrected at time of inspection. 2nd consecutive violation

Inspector's notes

Observed RTE cooked potatoes in the walk-in with "5/16" as the labeled date. 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). PIC discarded the potatoes. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sausages cooling on a rack next to the door to the eating area. Sausages were measured to be 105°F by probe thermometer. 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. PIC moved the sausages into the walk-in cooler at time of inspection. Spoke to PIC about transferring the cooling racks to the walk-in at 135°F for proper cooling method and temperature targets. Employees will use probe thermometer to track temperature of sausages to determine when to transfer the cooling rack. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pooled eggs, sliced tomatoes, and shredded cheese in the prep table across from the flat top at 47°F. 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. Further inspection of the unit showed the entire unit was kept at a constant 47°F. Foods had only been in the prep table for an hour. PIC moved all foods to the walk-in fridge or to ice buckets to rapidly cool at time of inspection and called maintenance for the prep table. Corrective Action: Corrected at time of inspection.