BERRY FRESH CAFE

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline, employee touched face then proceeded to touch clean equipment and prepare plates without washing hands. Advised operator of proper hand washing. Operator educated employee. Employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine high temperature -160F. Advised operator to set up three compartment sink to properly wash, rinse, sanitize all equipment until dishmachine is repaired. Operator set up three compartment sink. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At kitchen, ice buckets not inverted. Operator stored correctly. 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. At dry storage, Scoop handle inside flour, breadcrumbs, and sugar. Operator removed scoops. 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. At cookline- Employee cracked raw shell eggs than proceeded to grab cooler handle and plate food for order without changing gloves and washing their hands- educated operator - employee washed their hands. Corrective Action Taken Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - employee touched their face then proceeded to plate food for order without changing their gloves or washing their hands- educated operator - employee washed their hands. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline - mozzarella cheese panini 45F- cold holding-food not prepared or portioned today- food out of temperature for 3,5 hours- operator over food to walk in freezer to quick chill. At cookline at flip top cooler -cooked eggs 54-58F- cold holding, shredded cheese 54-58F- cold holding, cooked ham 54-58F- cold holding, diced ham 54-58F- cold holding , sliced beef 54-58F- cold holding , diced sausage 54-58F- cold holding, cooked chicken 54-58F- cold holding, mozzarella 54-58F- cold holding , cooked peppers 54-58F- cold holding - food not prepared or portioned today- food out of temperature for 3.5 hours- operator over food to walk in freezer to quick chill. At flip top cooler by cookline- pooled eggs 45-48F- cold holding, pooled egg whites 45-48F- cold holding, ricotta stuffing 45-48F- cold holding, cooke peppers 45-48F- cold holding, cooked onions 45-48F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice bags on food to quick chill. At flip top cooler by cookline- pimento cheese 46-50F- cold holding, cream cheese 46-50F- cold holding, diced tomatoes 45-48F- cold holding , shredded cheese 45-48F- cold holding cooked beef 50F- cold holding, food not prepared or portioned today- food out of temperature for 3.5 hours- operator placed ice bags on food to quick chill. At reach in cooler by cookline - butter 54F - cold holding, heavy cream 45F- cold holding Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler at cookline- pumpkin batter 64F at 10:20 to 61F at 11:00 ( cooling since 7:30)- at current rate of cooling food will not reach to 41F within remaining time - operator placed in walk in freezer to quick chill. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping ice In handwashing sink at bar- operator removed. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At server station time as a public health control used for cut melon with no written plan/ procedure- operator provided Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. At dishwashing station - green chemical spray bottle not labeled- operator labeled. Corrected On-Site Warning