FLYING BISCUIT CAFE - BISCUITS ROSWELL LLC

4-2B: .05(7)(a)1Observed ice machine and nozzles in both soda machines with significant black mold-like buildup inside. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was drained to be cleaned. Soda nozzles were removed and sanitized.

4-2B: .05(6)(n)Observed in-use dish machine at too low of a concentration of chlorine. 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: Dish machine was primed.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

6-1D: .04(6)(i)Observed chicken tenders and whipped butter intended to be on time control without start/discard times. 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: Butter was discarded. Start/discard time was placed on chicken tenders.

12C: .04(4)(m)Observed wiping cloths in only sanitizer bucket in use at too low of a concentration of quat. 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: Sanitizer was remade.

12D: .04(4)(g)Observed cut avocados in use in kitchen with stickers still on them. 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. (Pf) Corrective Actions: Avocados were discarded.

15A: .05(6)(a)Observed multiple pans stored as clean with cracks in them. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Pans were discarded.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16Person-in-charge was not able to demonstrate knowledge of the food code by answering food safety questions (type of sanitizer used, cooking temperatures, cold/hot holding temperatures) correctly. The person in charge must be able to demonstrate their food safety knowledge through full compliance of the food code with no violations, be a Certified Food Safety Manager, or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

2-2B: .03(5)(j)1&2Observed multiple unapproved drink containers (water bottles, reusable water cups) stored on prep tables throughout kitchen. SECOND CONSECUTIVE VIOLATION 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 discarded all containers.

10D: .04(4)(d)Observed multiple items (sugar, flour, chicken batter, sauces, oil) 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) Corrective Actions: Items were labeled.

14B: .05(10)(e) 1,2,4Observed multiple pans and cups stacked while wet to dry. THIRD CONSECUTIVE VIOLATION -- PERMIT SUSPENDED Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans and cups were recleaned, sanitized, and spaced to air-dry.