Premises Information


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Name

THE FLYING BISCUIT MATTHEWS

Address

110 MATTHEWS STATION ST

STE 1A

City/State/ZIP

MATTHEWS

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

4/6/2023

Final Score @ Grade

97.50

General Comments

EHS Observed housemade hot sauces stored at room temperature at prep area. Ingredient list, as described by PIC and kitchen employees, includes shelf stable hot sauce, spices, and salted butter. This recipe does not require temperature control. However, during inspection, EHS observed both salted and unsalted butters in the facility WIC. Should facility continue to hold housemade hot sauce at room temperature, hot sauces must be made with shelf stable ingredients (salted butter) OR held on TPHC. PIC provided evidence of ongoing employee health training, in the form of a printed employee health document that was held within the facility computer. To best maintain and verify ongoing health training, EHS provided facility with a hard copy employee health agreement, as well as employee health posters in both English and Spanish. Observed facility with certified food protection manager as PIC. As a newly permitted facility, facility has 210 calendar days after date of permitting (October 13, 2023) to have a ServSafe certified PIC available at all hours of operation.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as a clean up poster. For more information please visit: http://meck.co/FoodSafety
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.14 Post a handwash sign at each handsink. Observed prep table handsink without effective signage. CDI - EHS provided signage to PIC. No other handwashing violations were observed at time of inspection.
15	1.50	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed five (5) cases of pasteurized egg mix stored beneath raw bacon on WIC shelving. Observed two (2) packages of ready to eat ham slices on thawing rack beneath ROP steak and burger patties. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed approximately five (5) ROP steaks thawing beneath ROP burger patties in WIC. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) bin of cut, washed green apples in WIC without lid. CDI - PIC and EHS discussed WIC storage requirements and reorganized WIC contents to prevent potential contamination. PIC provided lid for green apple bin. EHS provided establishment with storage order charts for WIC and reach in units.
40	0.50	Personal cleanliness	No	No	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee (line cook) wearing wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee (ware washing employee) without effective hair restraint. Note: PIC, day manager, and waitstaff were observed with non-compliant rings, wristwatches, bracelets, no hair restraints, etc. So long as these employees and staff are not engaged in food preparation or handling of clean equipment or utensils, this is not a violation of personal cleanliness.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) bins wet stacking at drying racks at fruit and vegetable prep area. CDI - Bins were separated out to allow for effective air drying. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) bag of clean linens stored directly on the ground at dry storage area. CDI - PIC delegated task of proper storage and bag was elevated to prevent potential contamination.
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of to go bowls with exposed food contact surfaces. CDI - EHS discussed single service storage with PIC. single service articles were inverted to prevent potential contamination.