Biscuits Cafe

Proper Cold Holding Temperatures

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Addl Notes: **3rd repeat** Observed all three open top line fridges holding items between 44-57*f degrees such as pooled eggs, cooked potatoes, spinach, tomato, sliced ham, cubed ham, sausage, sliced cheese, corn beef hash, and sausage links. Per kitchen manager items were out of temperature less than 4 hours. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Priority

Physical Facilities Installed, Maintained, and Clean

6-201.13 - Core: Floor and Wall Junctures, Coved, and Enclosed or Sealed Addl Notes: Observed approximately half of kitchen floor with exposed bare concrete. Floor tiles missing. Concrete is a not smooth and easily cleanable surface and must be covered with tile for sanitation concerns. Corrective Action: Correct prior to next routine inspection.