THE FLYING BISCUIT CAFE

Observed several TCS food items stored inside 1 prep top coolers across from the oven maintaining TCS food items above 41*F during time of inspection. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded food items during time of inspection

Observed the prep top cooler across from the oven unable to hold TCS food items at 41F or below measuring 43F during time of inspection. CA: Advised PIC Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. PIC has been advised to repair unit or provide update of intent to replace due to frequent cold holding issues on multiple inspections

Observed rust along the green racks inside walk-in cooler. CA: Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed several TCS food items stored inside 1 prep top coolers across from the oven maintaining TCS food items above 41*F during time of inspection. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded food items during time of inspection

Observed clean dishes stored on a rack in direct contact with food debris and dust accumulation. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed dishes and placed in dish pit to be re-washed and sanitized, the rack will be cleaned once service slows down

Observed 2 sanitizer buckets stored on the food line and 1 behind the bar measuring <200PPM Quats. CA: Advised PIC 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), maintained between 200-400PPM. COS: PIC remade solutions to 200PPM during time of inspection

Observed dust debris accumulation along fan inside the walk-in cooler and along the green racks inside the walk-in cooler. CA: Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed no CFSM posted in public view of establishment. CFSM was posted out of view of the public. 511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. COS: The PIC immediately moved the CFSM to be posted in public view in the establishment.

Observed several TCS food items stored inside 2 prep top coolers across from the grill and the walk-in cooler maintaining TCS food items above 41*F during time of inspection. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded food items during time of inspection

Observed no paper towel accessible at the hank sink in the dish pit during time of inspection. CA: Advised PIC Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: PIC replaced paper towel during time of inspection

Observed gravy cooling inside the walk-in cooler prepared at 9:00AM with a lid sealed tightly with condensation build-up on the lid restricting air-flow. CA: Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC removed the lid and placed inside the walk-in cooler for rapid cooling

Observed a knife stored in between a prep top cooler and steam table. CA: Advised PIC )Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC removed the knife and place inside the 3-compartment sink to be washed, rinsed and sanitized during time of inspection

Observed 2 prep top coolers and the walk-in cooler measuring temperatures above 41*F unable to properly hold TCS food items in appropriate range during time of inspection (SEE TEMPERATURE LOG). CA: Advised PIC Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed the walk-in cooler door not properly latching when entering and exiting unless pushed shut allowing air-flow to escape. CA: Advised PIC Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Observed no paper towel accessible at the bar hand sink. CA: Advised PIC each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towel. COS: PIC placed roll of paper towel above the hand sink until dispenser keys are located

Observed metal strip along the side table can opener in need of cleaning stored clean. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC placed inside the dish pit to be washed and sanitized

Observed 3 sanitizer buckets with wiping cloths measuring 0PPM Quats. COS: Advised PIC wiping cloths in use shall be held between uses in a chemical sanitizer solution at a concentration specified. COS: PIC remade sanitizer buckets to 200PPM quats during time of inspection

Observed expired 2023 food service permit posted in public view. CA: Advised PIC to obtain and post the most current

Observed no inspection report posted in public view upon arrival. CA: Advised PIC The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away

Observed several TCS food items held at temperatures above 41*F inside the (1) prep top cooler across from the oven and on ice in the main kitchen (SEE TEMPERATURE LOG). CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F. COS:PIC discarded food items during time of inspection

Observed food employee preparing a sanitizer bucket inside the hand sink during time of inspection. CA: Advised PIC a handwashing facility may not be used for purposes other than handwashing

Observed the hand soap dispenser removed from the bar, no hand soap available. CA: Advised PIC 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: PIC provided hand soap during time of inspection

Observed utensils stored inside the bar hand sink during time of inspection. CA: Advised PIC a handwashing facility may not be used for purposes other than handwashing. COS: PIC removed dishes

Observed metal strip along the side table can opener in need of cleaning stored clean. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC placed inside the dish pit to be washed and sanitized

Observed several wiping cloths with food debris stored on the food service line above and below the prep top and under the steam table. CA: Advised PIC on wiping cloth storage

Observed expired 2023 food service permit posted in public view. CA: Advised PIC to obtain and post the most current

Observed expired inspection report posted during time of inspection (94/A). CA: Advised PIC the most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away

Observed several dishes stacked wet inside the dish pit. CA: Advised PIC dishes shall be properly air-dried before stacking

Observed PIC unable to provide Quat test strips for sanitizer used. CA: Advised PIC a test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided

Observed gaskets located on shared walk-in cooler in disrepair.

All physical facilities shall be maintained in good repair.

Note: PIC will work to have walk-in gasket repaired.

Observed accumulation of debris on floor in main kitchen.

The physical facilities shall be cleaned as often as necessary to keep them clean

Note: PIC will have floors cleaned to prevent contamination of food.

Observed several TCS food items held at temperatures above 41*F inside the (2) prep top coolers in the main kitchen. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F. COS:PIC discarded food items during time of inspection and replaced with new product

Observed employee water bottle stored next to the prep top cooler in the main kitchen across from the grill. CA: Advised PIC drinking from a single-use cup with a lid and straw shall be used and provided. COS: PIC discarded beverage cup during time of inspection

Observed bar dish machine not registering any chlorine or reaching 180F alternative. CA: Advised PIC dish machine shall register 50-100PPM or reach 180F high heat. PIC has been advised to run all dishes to the main kitchen dish machine for proper wash,rinse and sanitize until repairs are made and follow-up is conducted

Observed prep top cooler across from the oven maintaining 56*F ambient temperature during time of inspection. CA: Advised PIC equipment shall remain in good repair and proper adjustment.