Inspection Report

Business Name
Biscuits Cafe

Business Address
19420 N 59TH AVE GLENDALE AZ 85308

Permit Number
FD-28199

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
8/21/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

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: Observed whole shell and pooled egg (53°F), various sliced and shredded cheeses (50-52°F), sour cream (49°F), sliced and diced tomatoes (51°F), salsas (45-50°F) various peppers (50-51°F), jams and jellies (45°F), whipped cream and dairy spreads (44-47°F), dairy-based butter (45°F), previously cooked and cooled shredded and diced potato (74-78°F), various sliced, diced, and ground previously cooked-and-cooled meats (74-78°F), cold holding above 41°F, in various cooling units on the cook line. Observed all three prep tables and the cold unit underneath the grill measuring above 41°F on the min max thermometer (Prep Table 1 measured 48.0°F, Prep Table 2 measured 47.4°F, Prep Table 3 measured 44.7°F, and the Under the Grill Cold Unit measured 73.5°F). Staff had already placed a work order on the cold unit associated with the grill after noticing warm temperatures this morning. EHS alerted the manager, who called their third-party servicer for immediate service. All foods had been placed inside the various cold holding units at 6 AM this morning, and Time Temperature Control for Safety (TCS) foods inside the cold unit associated with the grill were discarded after 4 hours (see embargo). Staff plan to discard all TCS foods inside the three prep tables after 6 hours, unless the units are fixed and able to maintain cold-holding temperatures below 41°F by that timeframe. A refrigeration tech arrived while EHS was onsite and started working on the units. Discussed the importance of constant and continuous monitoring of ALL cold holding food temperatures. Corrective Action: Corrected at time of inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed various TCS foods cold holding above 41°F in multiple cooling units on the cook line. Observed all three prep tables and the cold unit underneath the grill measuring above 41°F on the min max thermometer (Prep Table 1 measured 48.0°F, Prep Table 2 measured 47.4°F, Prep Table 3 measured 44.7°F, and the Under the Grill Cold Unit measured 73.5°F). Thermometers calibrated with staff. Staff had already placed a work order on the cold unit associated with the grill after noticing warm temperatures this morning. EHS alerted the manager, who called their third-party servicer for immediate service. All foods had been placed inside the various cold holding units at 6 AM this morning, and Time Temperature Control for Safety (TCS) foods inside the cold unit associated with the grill were discarded after 4 hours (see embargo). Staff plan to discard all TCS foods inside the three prep tables after 6 hours, unless the units are fixed and able to maintain cold-holding temperatures below 41°F by that timeframe. A refrigeration tech arrived while EHS was onsite and started working on the units. Due to the number of cold holding units affected and the complexity of managing operations with time control across the entire cook line, a reinspection on all affected units will be conducted within 24 hours. , Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.