Flying Biscuit Cafe

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed two employee drinks on the prep top directly next to food in the main kitchen area. Observed an an employee's phone and headphones stored on a shelf above a prep top in the main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: items moved to designated area for employee use

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold-like build up on the interior ice dispensing portion of the bulk ice machine located in the main kitchen. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes being actively washed in the dish machine in the warewashing area of the main kitchen with a sanitizer concentration (chlorine) less than 50ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); For chlorine 50-100ppm NOTE: Facility will be manually washing dishes at the 3-compartment (sanitizer QUAT observed at 400ppm) until approval from the health authority is given

Washing fruits and vegetables — Inspector Note: Observed raw chorizo (per PIC) thawing in the dedicated vegetable prep sink located in the main kitchen. Observed food employee rinse thermometer off in vegetable/prep sink. Observed dirty dished stored in the 2nd compartment of the vegetable prep sink. C/A: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, 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. 2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-.07(6)(h) and a test kit or other device that accurately measures the active ingredient concentration of the fruit and vegetable wash solution may be provided. 3. Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods. COS: chorizo removed from sink and placed in walk-in cooler to thaw under refrigeration. thermometer sanitizer with QUAT sanitizer wipe. Dirty dished placed by 3-compartment sink to be washed.

Food in good condition, safe, and unadulterated — Inspector Note: Observed 3 containers of strawberries with mold-like growth on them stored on a shelf located in the walk-in cooler in the main kitchen area. C/A: Food shall be safe, unadulterated, and honestly presented COS: items discarded

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold-like build up on the interior ice dispensing portion of the bulk ice machine located in the main kitchen. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. NOTE: ice machine turned off and ice being discarded at time of inspection

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food distinguished with an asterisks (*) cold holding above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F below COS: items discarded. NOTE: Grill drawer unit did not appear to be on.

Proper hot holding temperatures — Inspector Note: Observed chicken sausage gravy holding at 124F in the warmer cabinet located in the main kitchen. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: item reheated to 202F in the microwave