FLYING BISCUIT CAFE

2-2B: .03(5)(k)1&2Observed a disposable coffee cup on a shelf above a prep area in the kitchen. Observed two open employee cups on a shelf over the ware washing sink. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Cups were removed and discarded.

4-2B: .05(6)(n)Sanitizer (Quat) tested at the 3 compartment sink and several sanitizer buckets were below the concentration recommended by the manufacturer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Sanitizer was discarded and prepared to a proper concentration.

13A: .02(1)(d)The most current inspection report was not posted. 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. (C) Corrective Actions: Discussed with person-in-charge the requirement that the most current report be posted. Today's report to be posted by person-in-charge.

2-2D: .06(2)(o)Observed an employee rinsing a skillet in a handwash sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Skillet was taken to ware washing for cleaning.

5-1B: .04(5)(i)Observed sausage gravy that was reheating for two hours that did not reach at least 165F. See temperature (temp) log. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: Gravy discarded.

6-1A: .04(6)(f)Observed sour cream and yogurt that were cold holding in a reach-in cooler above 41F. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1C: .04(6)(d)Observed sliced tomatoes, diced tomatoes, and shredded cheese in a prep-cooler with cooling rates that were ineffective. See temp. log) TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods discarded.

6-1D: .04(6)(i)Observed foods that were listed in Time as a Public Health Control (TPHC) that were not marked with the 4 hour discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Foods were discarded.

11A: .04(6)(e)Observed sliced tomatoes, diced tomatoes and shredded cheese that was cooling in prep cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods were left in working prep units. Discussed with Person-in-charge (pic) effective cooling methods.

2-2D: .06(2)(o)Hand washing sink had a damp towel and dish inside the sink. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: The handwashing sink was cleaned and sanitized.

6-1D: .04(6)(i)All food items ( yellow cheese, liquid eggs, white cheese, chicken tenders) that were placed on time control did not have the correct time the items were placed on time control. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Food items were discarded.

2-2D: .06(2)(o)Observed a whisk stored in the hand sink. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: The handwashing sink was cleaned and sanitized.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Unwashed produce stored above ready-to-eat food in the walkin cooler. Raw shell eggs stored above liquid egg in the walkin cooler. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

4-1A: .04(4)(n)1Employee used his gloves for more than one task two times. Employee cracked raw shell egg & then handled clean plate. Employee wiped a frying pan with wet/sanitizer wiping cloth & then cracked egg. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee removed gloves & washed his hands.

4-2B: .05(7)(a)1Observed food/debris on foodcontact surface of containers & cutting boards stored clean SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Items washed.

6-2: .04(6)(h)Observed multiple containers of TCS (Time/Temperature Control for Safety) food incorrectly date marked for 8 days: Marinara & Queso 8/4/25 - 8/11/25. Cut melon was not date marked. A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. (P) A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Food discarded.

10D: .04(4)(d)Observed working containers of food not labeled at the cookline & drink station: water, butter substitute, seasoning, honey butter, etc. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION 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. (C)

12B: .03(5)(g)Observed an employee on the cook line that had a bracelet on while preparing food.// Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: The employee removed the bracelet and washed his hands.//

17D: .07(4)(b)Observed an employee's sweatshirt stored above the food prep area in the kitchen.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Person in charge removed the sweatshirt and placed it in a designated area for employee belongings.//

1-2A: .03(2)(a)-(l), (n)Person in charge did not show managerial control over facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(c)Observed employees touch clothes, face and pick up chicken off of floor without washing hands.// Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee was asked to wash hands before continuing on to the next task.//

6-1A: .04(6)(f)Observed multiple Temperature controlled for Safety (TCS) foods that were being held higher than 41° F in the prep line cooler across from the stove. Observed multiple TCS foods in the reach in cooler in the bar area that were being held higher than 41° F ( see temperature log below). Observed pancake batter that was also held higher than 41° F in an icebath next to the fryer.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the multiple TCS items including but not limited to cheddar cheese, mozzarella cheese, sausage, liquid eggs, milk, half and half, chai tea oats, and Honey Anglaise.//

6-1B: .04(6)(f)Observed sausage gravy and melted cheddar cheese that were being held lower than 135° F for less than two hours. Observed chicken that was being held lower than 135° F for less than two hours.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge reheated the sausage gravy and the melted cheddar cheese in the microwave before returning it to the hot holding prep line. The chicken was allowed to be placed back in the fryer and reheated above 135° F.

10D: .04(4)(d)Observed multiple containers including squeeze bottles ( Honey Mustard, Raspberry, Chipotle dressing, Oil, Water, Granola, and Butter) that were not labeled with the common name of the 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. (C)

12C: .04(4)(m)Sanitizer bucket next to the stove was stored on the floor.// Wet wiping sanitizer containers shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. (C) Corrective Actions: Sanitizer bucket was sanitized on the bottom and put on the lower shelf.//

12C: .04(4)(m)Observed multiple wet wiping cloths that were stored wet on the counters between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge placed the wet wiping cloths in the sanitizer buckets.//

14A: .04(4)(k)Observed a knife that was being stored between the doors of the prep unit. Observed scoops in several food containers that had the handles touching the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Person in charge removed the knife and the scoops were removed from the food so that the handles were not touching.//

14B: .05(10)(e) 1,2,4Observed several containers on the clean rack in the warewashing area that were stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge had the wet stacked dishes cleaned and resanitized before air drying.//

17D: .07(4)(b)Observed a purse in the take out area/ bar next to single use items and observed an apron stored inside of a box of single use items.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Had the purse and the apron removed and relocated to a space designated for employees.//

2-2B: .03(5)(j)1&2Observed an employee drink ( personal tumbler) stored above the prep line. Observed an employee's drink ( cup with lid and straw) on the prep table near the warewashing area.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Person in charge removed the tumbler from the prep line and the employee removed the drink from the prep table.//

2-2D: .06(2)(o)Observed a knife in the handsink near the prep line.// A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Person in charge removed the knife so that the handsink could be used.//

2-2D: .06(2)(o)Observed the handwashing sink near the prep cook line to have a trashcan blocking its use.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Person in charge relocated the trashcan so that it was not blocking the handsink.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed vegetables and fruits stored over ready to eat foods ( pasteurized eggs) and cooked sausage in the walk-in cooler. Observed cooked turkey bacon stored on top of raw bacon in the walk-in cooler.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in charge rearranged the walk in cooler so that the unwashed fruits and vegetables were stored beneath the ready to eat foods.//

4-1A: .04(4)(n)1Observed employees touch contaminated items ( raw eggs, employee food, and clothing) and then moving to another task such as preparing a plate or cooking in a pan.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The employees were asked to change gloves and wash hands between tasks before putting on more gloves.//

4-2B: .05(7)(a)1Observed the ice machine to have a brown substance on the walls of the bottom portion.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

4-2B: .05(6)(n)Observed the sanitizer that was in use in the three compartment sink was made at a concentration that was below the minimum requirement.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Person in charge remade the sanitizer in the three compartment sink so that it was at the correct concentration.//

5-1B: .04(5)(h)Observed a container of sausage gravy that was reheated in the microwave to a temperature lower than 165° F.// Time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. (P) Corrective Actions: Person in charge reheated the gravy again until it was above 165° F.//

2-2B: .03(5)(j)1&2Observed several employee drinks in reusable cups stored on prep tables and above customer food. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Moved all employee drinks.

12B: .03(5)(i)Observed employees preparing food with beard and hair longer than 1/2 inch. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) ** SECOND REPEAT** If a violation on next routine the permit may be suspended. Corrective Actions: Had employees put on hair restraints.

4-2B: .05(7)(b)Observed rust in ice machine and a mold like accumulation.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Observed multiple food products above 41 degrees F ( See Temperature Log)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION Corrective Actions: Discarded all food//

10D: .04(4)(d)Observed Food containers and sauce bottles without labels.// 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. (C) SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION Corrective Actions: Person in charge labeled the containers and sauce bottles.//

12B: .03(5)(i)Observed employee actively cooking on cook line that did not have a beard restraint.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Employee put on a beard restraint.//

13A: .02(1)(f)(1)Permit not displayed in public view.// The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Permit printed and posted at the end of this inspection.//

13A: .02(1)(d)Most recent inspection report not posted.// 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. (C) Corrective Actions: Most recent inspection will be posted at the conclusion of the inspection.//

14A: .04(4)(k)Observed bowls being used as scoops in food containers.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Had person in charge remove the bowls from the food containers.//

14B: .05(10)(a)Observed clean trays and glasses that were wet stacked.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The wet trays and glasses were sent back for cleaning and sanitizing.//