FLYING BISCUIT CAFE

Violations (4)

• 2-2BCriticalCorrected on site

  Proper eating, tasting, drinking, or tobacco use

  Violation of Code: [511-6-1.03(5)(k)1&2] Observed an employees coffee cup stored on the cutting board for prep top #2 while food was actively being prepared in the main kitchen area. C/A: 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: drink discarded Corrected On-Site. New Violation.

• 2-2DCriticalCorrected on site

  Adequate handwashing facilities supplied & accessible

  Violation of Code: [511-6-1.06(2)(o)] Observed food employee use the only hand sink located at the bar as a dump sink and rinse out a glass cup. C/A: A handwashing facility may not be used for purposes other than handwashing COS: discussed code provision with food employee and CFSM Corrected On-Site. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed multiple TCS food distinguished with an asterisk (*) cold holding above 41F in units located in the main kitchen. C/A: cold time/temperature control for safety food shall be maintained at 41°F below COS: french toast mix discarded; all other items allowed to cool to 41F NOTE: Ensure items are cooled to 41F before placing them in units for service Corrected On-Site. New Violation.

• 14ACorrected on site

  In-use utensils: properly stored

  Violation of Code: [511-6-1.04(4)(k)] Observed multiple stirring spoons held in a cup of water located on the counter at the bar with the water at 68F. C/A: 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: water discarded and remade and observed at 141F Corrected On-Site. New Violation.