Berry Fresh Cafe

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed smoked nova stored over ready to eat cinnamon buns- not all items commercially packaged in stainless each in freezer next to dish pit. Operator stores items properly. **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links at 127F, pulled pork at 117F- per operator, items turned onto low temp for approximately 1hour. Operator placed heat on high to reheat items. Sausage links 166F second temp, pulled pork 167F second temp. **Corrected On-Site**

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed Hand wash sink at 76F at cook line. Near entrance.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee food stored over lemon juice bottles in produce walk in cooler.

Basic - Floor soiled/has accumulation of debris. Observed multiple areas of kitchen floor, walk- in cooler, cook line, front line service station soiled and has accumulation of food debris.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil at cook line.

Basic - Dead roaches on premises. Observed one dead roach underneath stainless ranch in cooler near dish pit sea. Operator cleaned and sanitized area properly. **Corrected On-Site**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw egg shell with gloves on, then proceeded to engage in prepping ready to eat French fries at fry station without changing gloves and washing hands. Employee cleaned hands properly and put on fresh pair of gloves. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat English muffins in walk in cooler. Operator stored items properly. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw turkey roast stored over raw beef in walk in cooler. Operator stored all items properly. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes at 46F at 10:30, shredded cheese at 51F, per operator, items not prepared or portioned today, items taken out of cold holding unit and let out of temperature for approximately 20 minutes. Operator put in back cooler to quick chill items. Tomatoes 46F at 11:15, shredded cheese 47F at 11:15 **Corrective Action Taken* **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Observed food mixing equipment inside of hand wash sink at kitchen prep area. Operator removed items. **Corrected On-Site**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food and drinks stored over peppers in produce walk in cooler. Operator stored items properly **Corrected On-Site**

Basic - Food storage container/container lid cracked or broken. Observed cracked plastic food container on clean dish rack in kitchen prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes at 53F, shredded cheese at 53F at 10:30 at reach in cooler on cook line- Per operator items not prepared or portioned today, items removed from walk in and placed into reach in cooler at 8am, items out of temperature for 2 hours. Operator put on ice bath to quick chill. Items at 51F/52F at 11:15. Operator put all items in walk in cooler to quick chill. Milk at 50F in walk in cooler. per operator, not prepared or portioned today. Items removed from walk in cooler and left out of temperature for 15 minutes. Operator placed in back part of cooler to quick chill. 43F at 11:15. **Corrective Action Taken** **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Observed fabuloso inside unlabeled spray bottle at back dry storage area. Operator labeled properly. **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee lunch box stored over strawberries in stainless reach in freezer at back kitchen area. Operator removed **Corrected On-Site** **Warning**

Basic - Food storage container/container lid cracked or broken. Observed approximately 3 cracked plastic containers stored in clean drying rack at back kitchen area. Operator discarded. **Corrected On-Site** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink at cook line. **Warning**

Proper Hot and Cold Holding Temperatures

Supervisor/Person in Charge Present

Employee Health Policies Present

Hands Clean and Properly Washed

Wiping Cloths Properly Used and Stored

Supervisor/Person in Charge Present

Employee Health Policies Present

Food Received at Proper Temperature

Approved Thawing Methods Used

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes at 9:45 since 7:00 (57F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 2.75 hours. Operator decided to use time control. Time control procedure sent to operator. Operator added time stamp for remaining 1.25 hours. **Corrective Action Taken**

High Priority - Dented/rusted cans present. See stop sale. Observed canned Sauerkraut dented to seam of can. Operator removed and labeled do not use. **Corrective Action Taken**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs then handled clean plate with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands. **Corrective Action Taken**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedure provided at time of inspection. Time control procedure sent to operator.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluids procedure present at time of inspection. Bodily fluids procedure sent to operator.

Hands Clean and Properly Washed

Adequate Handwashing Facilities Supplied and Accessible

Food Contact Surfaces Clean and Sanitized

Hot and Cold Water Available; Adequate Pressure

Plumbing Maintained; Sewage Disposal

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0/ppm/chlorine

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. **Corrected On-Site**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom/temperature at 86 degrees.

Basic - Food stored on floor. Buttermilk/wic#2/corrective action taken/operator stored foods back on shelf. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom

Basic - Working containers of food removed from original container not identified by common name. Flour/prep area/corrective action taken/operator labeled food. **Corrected On-Site**