Eat My Biscuits Breakfast Cafe

Observed multiple utensils in standing water 112 F inside metal container next to grill station in kitchen. CA: PIC removed water and replaced with hot water 178 F during inspection. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)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).

Observed failure to maintain food contact surfaces clean to sight and touch. Observed nozzles of soda guns behind the bar with heavy debris and buildup. PIC soaked soda guns

Observed failure to properly store food items. Observed containers of foods stored in other containers of food items such as pepper container in onion container and mushrooms in cheese. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination PIC moved food items

Observed failure to store in use utensils in between uses. Observed several tongs stored in standing water in a bin in front of griddle. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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).

Observed cook drinking from an open container in the cooking area. CA: Employee should not drink from open containers while preparing food.

Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: Employee threw away drinking container.

Observed food items kept in container without properly labeling. Labels were not replaced when used for a new food item. CA: Food should be properly labeled with the correct labeling and common name for the food item. COS: PIC properly labeled the food item and discarded previous label

Observed multiple ice scoops placed on unclean areas (ice scoop on top of ice machine in kitchen, ice scoop sitting on drink machine outside of the kitchen, Ice scoop sitting on counter on the bar) CA: Advised PIC that ice scoops should be placed in areas to prevent contamination and with handles sticking up. COS: PIC removed ice scoops and clean and placed them in clean areas

Observed failure to maintain hand sink accessible at all times. Observed ice scoops stored in hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use PIC removed scoop

Observed failure to dispose of food items within 7 days of production. Observed collard greens stored in walk-in cooler produced on 9-19 not discarded by 9-25 A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen PIC discarded food

Observed squeeze bottles in main kitchen not labeled. CA: all items removed from original container shall be labeled with common English name.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed hot water faucet at hand sink in main kitchen not working. PIC stated work order for plumbing to come fix it has been put in. CA: all systems must remain in good repair.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the ambient temperature of the WIC at 48 degrees and items holding above 41 degrees. COS- cooler was turned down PIC noticed it was set to 48 degrees. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed cooked chicken wings holding in a fryer at 95 degrees. COS- chicken was reheated to 165 and PIC was told that hot holding shall be at 135 or higher. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed visible light at the bottom of the back door. CA- outer openings shall be protected. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

(i) Filling or closing holes and other gaps along floors, walls, and ceilings;

(ii) Closed, tight-fitting windows; and

(iii) Solid, self-closing, tight-fitting doors.