BERRY FRESH CAFE

High Priority - Dented/rusted cans present. See stop sale. 1 can Apple sauce dented to seam of can.

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar Dishwasher (Quaternary 50ppm) Operator primed sanitizer, rechecked 200ppm quaternary sanitizer. 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 Ground beef over raw whole muscle corned beef at walk in cooler. Operator stored products properly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Egg flip top: raw shell eggs (50F - Cold Holding) Observed sitting out on cooler cutting board at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator placed eggs in walk in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bar low boy: heavy cream (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator moved product to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (116F - Hot Holding) Observed at cook line steam table. Per operator, out of temperature for approximately 1 hour. Operator placed back in oven, rechecked 178F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fry/egg cooler: corned beef hash (55F - Cooling) at 9:04; cooling since 7:00 - 54F at 9:30 Observed in pan at cooler filled above rim of pan. At current rate of cooling product will not reach 41F within 6 hours. Operator placed product in walk in cooler. Corrective Action Taken

Basic - Ice bucket/shovel stored on floor between uses. Ice buckets on floor by ice machine. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Secondary Walk in cooler : cooked potatoes (60F - Cooling) at 8:57am ; cooling since 7/24 at 12pm At current rate of cooling product did not reach 41F within 6 hours. Observed multiple pans of cooked potatoes stacked on top of one another not allowing for proper cooling. Educated operator on proper cooling methods. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Secondary Walk in cooler : cooked potatoes (60F - Cooling) at 8:57am ; cooling since 7/24 at 12pm At current rate of cooling product did not reach 41F within 6 hours. Observed multiple pans of cooked potatoes stacked on top of one another not allowing for proper cooling. Educated operator on proper cooling methods. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Secondary walk in cooler: potato salad (44F - Cold Holding); Cole slaw (44F - Cold Holding) As per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved product to primary walk in cooler. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled in kitchen area. Operator labeled properly. Corrected On-Site

Basic - Utensils in poor condition. Observed head of spatula with broken pieces. Operator discarded spatula. 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 crack raw shell eggs, removed gloves, put on new gloves, touched cutting board with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed storage container lid in hand wash sink by dish machine. Operator removed lid. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vents saturated with dust by dry storage/prep area.

High Priority - Dish washer handled soiled equipment or utensils and then handled clean equipment or utensils, without washing hands. Dish washer washed his hands. Corrected On-Site

Basic - Employee coffee container on a cutting board on cook line. Employee discarded container. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Cook removed knifes. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook broke raw shell eggs and changed gloves without washing hands, then engaged in further food prep. Cook washed his hands. Corrected On-Site

High Priority - Raw shrimp stored over/not properly separated from ready-to-eat nova salmon. Operator reversed. Corrected On-Site

Basic - Water draining onto floor surface at hand sink in dish area. Manager stated Plummer already on the way. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm); operator fixed to 200 ppm. Corrected On-Site

Intermediate - Handwash sink at cook line used for purposes other than hand-washing- to fill up pan with water Operator removed the pan and educated employee Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory- nova smoked salmon;

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle in flour Operator stored properly Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm); operator fixed to 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (120F - Hot Holding);in hot box at the cook line; as per operator food out of temperature for 30 minutes; operator turned box to high and placed chicken in the oven to reheat to 165° F Corrective Action Taken

Intermediate - Paper towel dispenser at handwash sink at cook line not working/unable to dispense paper towels. Operator fixed Corrected On-Site

Basic - Employee chewing gum while in a food prep/ expo line Operator educated employee and discarded gum Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass door at hot box at cook line; gaskets at reach in cooler at cook line;

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken salad (48F - Cold Holding ); tuna salad 48F- Cold Holding) in reach in cooler at cook line; as per operator foods not prepared or portioned today; foods out of temperature for less than four hours; foods moved to walk-in cooler to quick chill. Corrective Action Taken