BERRY FRESH CAFE

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 147) operator ran dishwasher many times and still unable to sanitize at 160 F or above Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs and processed to touch clean ladle to dispense liquid eggs and touched spatula to cook other foods, without washing hands first; educated; employee washed hands Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher loading dirty dishes and unloading without washing hands before touching sanitized dishes Educated; employee washed hands ; Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm); operator reset sanitizer compartment to 200 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above liquid eggs in small cooler by flat top; reversed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - raw shell eggs at cook line; timer not set up; set at 9:00 am Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (118F - Hot Holding); oatmeal (128F - Hot Holding); in steam table at expo line Food out of temperature for approximately 30 minutes; steam table got unplugged; plugged back on and food sent to reheat to 165 F Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- high temperature dishwasher ( thermometer not used) and 3 compartment sink and sanitizer bucket Advised to used test strips

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potato cakes (52-49 F - Cooling)at 9:45 to 48 -52 F at 10:16 since 8:00 ; in cooler a frying station; at this rate food will not reach 41 F or below within 4 hours; food covers and staled on top of each other; advised to make smaller portions and keep food uncovered

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 touching corned beef in drawers at cook line Removed Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- throughout the cook line Advised to remove and keep in sanitizer bucket in between uses

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Breading station - raw marinated chicken over potato pancakes. Operator moved potato pancakes away from raw chicken. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - portioned butter (71F - Cold Holding) operator states not portioned or prepared today held at room temperature under 2 hours - operator moved to freezer. fresh shell eggs (71F - Cold Holding) sitting out at room temperature under 2 hours - operator moved to cooler. Reviewed Time procedures and emailed copy to operator. expo cold Bain Marie - shredded cheddar (63F - Cold Holding); portioned sour cream (65F - Cold Holding); sliced American cheese (65F - Cold Holding) operator states not portioned or prepared today held in unit under 2 hours operator plugged in unit - operator moved to freezer. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot line - melted butter (71F - Hot Holding) sitting out at room temperature under 2 hours - operator moved to stove. Review an email copy of time procedures with operator. Corrective Action Taken Warning

Intermediate - At time of inspection no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from prep area hand sink - operator provided. Corrected On-Site Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing onions no hair net - operator provided. Corrected On-Site Warning