Berry Divine

Inspector notes: Observed employee wash hands several times between tasks (handling money, changing gloves) for less than 5 seconds total in front service area. Instructed employee to properly wash hands, and proper hand washing techniques were reviewed. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: Observed spray can of Raid brand pesticide stored on shelf in chemical area. Notified person in charge, and pesticide was discarded at time of inspection. Ensure only chemicals necessary and approved are kept in the establishment, and all pest control is done by a licensed pest control applicator

Inspector notes: Observed no employee onsite is a Certified Food Protection Manager. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Obtain and keep onsite

Inspector notes: Observed open employee beverage without a lid or straw stored on a counter near a food worker slicing fruits. An employee shall eat and drink only in designated areas where the contamination of exposed food; clean equipment, utensils, linens, and single service articles other items needing protection cannot result. A covered beverage container with straw is allowed as long as contamination of the hands, food, equipment, or utensils does not occur. Discussed with PIC, ensure employee items are in a designated area to prevent the contamination of food, food contact surfaces, and equipment. Employee moved their beverage to designated area at time of inspection

Inspector notes: No functioning light bulb observed in the walk-in freezer. Dim light bulb observed in the walk-in cooler. Sufficient lighting shall be available to enable employees to perform certain functions such as reading labels; discerning the color of substances; identifying toxic materials; recognizing the condition of food, utensils, and supplies; and safely conducting general food establishment operations and clean-up. Please replace missing and dim light bulbs prior to the next routine inspection