FLYING BISCUIT CAFE

Observed black mold-like build up on the interior ice dispensing portion of the bulk ice machine located in the main kitchen.

C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed dishes being actively washed in the dish machine in the warewashing area of the main kitchen with a sanitizer concentration (chlorine) less than 50ppm.

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); For chlorine 50-100ppm

NOTE: Facility will be manually washing dishes at the 3-compartment (sanitizer QUAT observed at 400ppm) until approval from the health authority is given

Observed two employee drinks on the prep top directly next to food in the main kitchen area. Observed an an employee's phone and headphones stored on a shelf above a prep top in the main kitchen.

C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: items moved to designated area for employee use

Observed 3 containers of strawberries with mold-like growth on them stored on a shelf located in the walk-in cooler in the main kitchen area.

C/A: Food shall be safe, unadulterated, and honestly presented

COS: items discarded

Observed multiple TCS food distinguished with an asterisks (*) cold holding above 41F.

C/A: cold time/temperature control for safety food shall be maintained at 41°F below

COS: items discarded.

NOTE: Grill drawer unit did not appear to be on.

Observed chicken sausage gravy holding at 124F in the warmer cabinet located in the main kitchen.

C/A: hot time/temperature control for safety food shall be maintained at 135°F or above

COS: item reheated to 202F in the microwave

Observed black mold-like build up on the interior ice dispensing portion of the bulk ice machine located in the main kitchen.

C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

NOTE: ice machine turned off and ice being discarded at time of inspection

Observed raw chorizo (per PIC) thawing in the dedicated vegetable prep sink located in the main kitchen. Observed food employee rinse thermometer off in vegetable/prep sink. Observed dirty dished stored in the 2nd compartment of the vegetable prep sink.

C/A: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) and a test kit or other device that accurately measures the active ingredient concentration of the fruit and vegetable wash solution may be provided.

3. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods.

COS: chorizo removed from sink and placed in walk-in cooler to thaw under refrigeration. thermometer sanitizer with QUAT sanitizer wipe. Dirty dished placed by 3-compartment sink to be washed.

Observed multiple TCS food distinguished with an asterisks (*) cold holding above 41F.

C/A: cold time/temperature control for safety food shall be maintained at 41°F below

COS: soy burger and fried green tomatoes discarded. Butter was heated up for food prep, all other items placed in the walk-in cooler to cool; PIC stated these items were either prepped today or removed from the walk-in at 8:00am. Chorizo taken out of walk-in and cooked on stove top

Observed hot TCS foods queso in the steam well and diced potatoes under the heat lamb holding below 135F.

C/A: hot time/temperature control for safety food shall be maintained at 135°F or above

COS: potatoes discarded, and queso reheated to 165F and then held for hot holding in the steam well.

Observed several metal and plastic pans in the ware washing area being wet stacked on the storage rack.

C/A: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed a food employee touch raw meat with their gloved hands and place meat on the grill, then the same food employee touched a clean plate and ready-to-eat potatoes and place that plate on the line for service.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: When switching between working with raw food and working with ready-to-eat food;

COS: food discarded, plate sent to ware washing area to be washed, rinsed and sanitized, then food employee removed gloves, then washed hands with soap and warm water for 20 seconds before re-gloving.

Observed the dishwasher sanitizer (chlorine) at 10ppm, after dishes were washed.

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)

COS: dishes were washed, rinsed, and sanitized in the 3-comp sink, with a QUAT sanitizer at 200ppm. Facility primed dish machine several times and switched out the sanitizer container for a new one, sanitizer (chlorine) then observed at 100ppm.

Observed several metal pans in the ware washing area being wet stacked on the storage rack.

C/A: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed food employee plate fully cooked bacon for immediate service with their bare hands after rubbing their hands down their apron and adjusting their clothes.

C/A: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

COS: Bacon discarded and EHS explained the ready to eat food should not be plated with bare hands.

Observed multiple TCS food distinguished with an asterisks (*) cold holding above 41F.

C/A: cold time/temperature control for safety food shall be maintained at 41°F below

COS: items discarded and replaced with items from the walk-in cooler

Observed hot TCS foods distinguished by an asterisks (**) holding below 135F.

C/A: hot time/temperature control for safety food shall be maintained at 135°F or above

COS: food discarded and replaced with food reheated to 165F and then held at 135F

Observed a black apron being stored in the hand washing sink near the walk-in cooler. Observed a wiping cloth stored in the hand sink located in the ware washing area.

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: items removed from sink

Observed black and pink build-up on the inside chute of the ice machine located in the server galley area. Observed black build-up in the soda nozzles of the drink machine in the bar area.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

PIC cleaned the soda nozzles of the drink machine in the bar area with food grade sanitizer wipes and hot water, correct the violation for the ice machine by 9/10/2924.

Observed black and pink build-up on the inside chute of the ice machine located in the server galley area. Observed black build-up in the soda nozzles of the drink machine in the bar area.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

PIC cleaned the soda nozzles of the drink machine in the bar area with food grade sanitizer wipes and hot water, correct the violation for the ice machine by 9/10/2924.

Observed no hand-soap at bar hand-wash station along front food service area.

C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

COS: Soap provided.

Observed in-use dish machine dispensing 0ppm chlorine in dishwashing area of main kitchen.

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

A chlorine solution shall have a concentration within 50ppm-100ppm.

COS: Chlorine chemicals replaced with new; dish machine chlorine measured at 50ppm chlorine.

Observed several dishes wet nested along clean-utensil/equipment storage rack in dishwashing area of main kitchen.

C/A: (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.