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 - 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

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.

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 - - From initial inspection : 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 - From follow-up inspection 2024-11-05: Observed diced tomatoes at 46F, shredded cheese at 51F, per operator, items not prepared or portioned today. Admin Complaint

Basic - - From initial inspection : 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 - From follow-up inspection 2024-11-05: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw bacon stored over biscuits in reach in freezer. Advised operator of proper storage. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line, potato salad (50F - Cold Holding); coleslaw (48F - Cold Holding). Not prepared or portioned today. Operator stated items held overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line, potato salad (50F - Cold Holding); coleslaw (48F - Cold Holding). Not prepared or portioned today. Operator stated items held overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At prep table, bottle of multi use cleaner stored on shelf with food products. Advised operator of proper storage. Operator removed cleaner. Corrected On-Site

Basic - Soiled dry wiping cloth in use. In use, Soiled dry wiping cloth on top of cutting board. Operator removed. Corrected On-Site

High Priority - Dish washer handled soiled equipment and dishes filling up dish machine and then handled clean equipment and dishes without washing hands. Dish washer went to wash his hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 52°F containing shell eggs in last prep cooler at cook line. Batter was prepared at 6am, more than 8 hours ago.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. French toast batter 52°F containing shell eggs in last prep cooler at cook line. Batter was prepared at 6am. See stop sale

Intermediate - Handwash sink used for purposes other than handwashing used as a dump sink. Chef educated staff. Corrected On-Site

Basic - Employee beverage container on a food preparation table at cook line. Employee removed. Corrected On-Site

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

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

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.

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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener/prep area/corrective action taken/operator cleaned and sanitized can opener. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Bar area

Basic - Food stored on floor. Baking mixes/storeroom/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook-line/corrective action taken/operator stored knife properly. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop /pancake batter/ric#2/corrective action taken/operator stored scoop properly. Corrective Action Taken

Basic - Single-service articles improperly stored. To go containers on floor/storeroom/corrective action taken/operator stored single serving items properly. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soup 44f in walk in cooler

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs.

Intermediate - No soap provided at handwash sink. At bar. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Cup in coffee cubes.

Basic - Self-closing device on bathroom door disconnected/broken. Mens restroom.

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. After 3 attempts Dishwasher (Chlorine 0ppm) - operator contacted technician. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hot line hand sink - operator removed garbage can. Corrected On-Site

Intermediate - Nonfood-grade basting brush used in food. Paint brush with metal band in Drawn butter. Operator discarded paint brush. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator provided. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cooked potatoes - operator removed. Corrected On-Site