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
2/20/2025

Grade
Not Participating

Priority Violation
1

Inspection Status
Re-inspection required

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed a handwashing sink with a hermetically sealed bag of gravy thawing in warm water. Alerted staff who moved the bag of still-frozen gravy over to the prep sink to thaw correctly under cold running water. Thawing must occur under temperature control with cold running water, in a refrigerator, or as part of the cooking process. Most importantly, the PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwashing sinks to remain unobstructed and accessible. Corrective Action: Corrected at time of inspection

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 salsas (57-64°F), cheese (62°F), mayo (61°F), sliced tomatoes (59°F), pickled products (61°F), meat (60°F) sliced greens (60-62°F) all in the middle prep table above 41°F. The prep table was running at around 68.3°F with the min/max thermometer. All thermometers were calibrated with the manager onsite. Alerted the manager who stated they knew the unit was running warm and had already placed a work order in for the prep table. TCS foods improperly cold held were placed on time control of 4 hours. Staff stated the prep table had been filled at 6:20 am and they discarded ALL Time Temperature Control for Safety food in the unit at 10:20 am (see embargo). Staff to use ice and time control until the prep table is fixed. An emergency time control policy was written and printed at time of inspection. Corrective Action: Corrected at time of inspection

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Observed poached eggs in 88°F water on the flat top. Staff stated they either go through or get rid of the eggs every hour but they had no documentation on their time control procedure. Written procedures must be prepared in advance of utilizing Time as a Control. If utilizing 4 hours and no temperature control, the food must be marked or otherwise identified to indicate the time that is 4 hours past the point the Time Temperature Control for Safety (TCS) food was removed from temperature control. A time log or time-stamped stickers are to be used to ensure 4-hour parameter is not exceeded. An alarm may also be used. The written policy is to be prominently displayed near where the TCS is being held under Time as a Control. A Time Control policy was written at time of inspection. 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 TCS foods in the middle prep table above 41°F. The prep table was running at around 68.3°F with the min/max thermometer. All thermometers were calibrated with the manager onsite. Alerted the manager who stated they knew the unit was running warm and had already placed a work order in for the prep table. TCS foods improperly cold held were placed on time control of 4 hours. Staff to use ice and time control until the prep table is fixed. An emergency time control policy was written and printed at time of inspection. A reinspection on the cold holding unit will be conducted within 10 days. A picture of the maintenance receipt along with a notation that the equipment was fixed can be sent electronically via email. Corrective Action: Correct prior to re-inspection.

Comments/Details

No County legal action will result from this inspection.
Dog Friendly Patio application assessed and approved at time of 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.