Inspection Report

Business Name
Biscuits

Business Address
1815 E ELLIOT RD TEMPE AZ 85284

Permit Number
FD-37405

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
9/17/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

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 an orange liquid in the hand sink basin on the server line. Discussed with person in charge (PIC) handsinks shall be utilized for hand washing only and not as a dump sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Violation #: 16

Repeat Violation

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed with a sheet tray stored in the ice by the ice door and also dark black organic matter on the ceiling within the ice machine. Per PIC the unit was cleaned two weeks ago. Discussed with PIC to clean the unit at a frequency to avoid accumulation of organic matter. PIC said it will get cleaned again and removed tray at time of inspection. Corrective Action: Correct prior to next routine inspection. 2nd Consecutive Violation.

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 in a 41*F cold holding drawer unit under the hot holding equipment to have corned beef hash at 50*F and spam at 47*F. Per PIC the food was placed in the unit more than 4 hours prior to inspection. Embargoed the corned beef and spam at time of inspection and PIC discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 41

Description: Wiping Cloths; Properly Used and Stored

Comments:

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed in red sanitizer bucket above the hot holding equipment in the kitchen with 0ppm of quaternary ammonium. Discussed with PIC all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 51

Description: Plumbing Installed; Proper Backflow Devices

Comments:

5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed missing airgaps on drainage pipes into floor sinks at the dishwasher area and under the stove on the cookline. Discussed with PIC there shall be a minimum of a 1 inch air gap to prevent back syphoning of contaminants. PIC stated it will be fixed by next inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed on the cook line under the flat top grill cold holding units that are not in use but have a buildup of grease accumulation. Discussed with PIC to clean a frequency effective enough to avoid accumulation of grease. PIC started to clean immediately. Also observed in the freezer a frozen liquid that has filled a light shielding and also coming from the fire extinguisher. Discussed with PIC to find source of liquid and to clean/fix/replace to avoid any liquids buildup in the freezer. Corrective Action: Correct prior to next routine inspection

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC when storing scoops in products the handle shall be stored in an upright position to avoid touching the product. Discussed to replace any separated, missing or dark black caulking on fixed equipment if it is not easily moved to clean around. Also discussed with PIC can openers shall be cleaned daily and to keep the blade sharpened.

"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.