BERRYVILLE FROZEN YOGURT

Basic - - From initial inspection : Basic - Equipment in poor repair. TRUE reach in freezer at rear food preparation area, gasket torn. Warning - From follow-up inspection 2026-03-17: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in True reach-in freezer, located at rear food preparation area, and freezer chest . Warning - From follow-up inspection 2026-03-17: Time Extended

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. No splash bleach for three compartment sink . Operator obtained approved sanitizer, Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomatoes 47F for 1 hour, at front counter display case . Operator placed ice. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Floor area(s) covered with standing water.m by three compartment sink.

Basic - Ice buildup in storage area Haier freezer chest.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan soiled with grime in food preparation area , True reach in cooler

Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks at front counter not inverted at front counter operator inverted . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cold holding units boba (47F - Cold Holding)/45 minutes ; boiled eggs (50F - Cold Holding); quinoa (45F - Cold Holding); tomato saiad (44F - Cold Holding). Operator placed ice and reduced amount . Corrective Action Taken Repeat Violation

Basic - Bathroom facility in disrepair. Men's bathroom not in operation,

Basic - Exterior door has a gap at the threshold that opens to the outside. Hallway by bathrooms.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Tapioca 99F cooling for 2 hours . Operator placed in reach in cooler. Corrective Action Taken

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink. Quat 150 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table boiled eggs (47F - Cold Holding); cooked chicken (47F - Cold Holding); operator relocated into another unit. Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boba 58F at front counter 3 hours, operator refrigerated,. Warning - From follow-up inspection 2024-03-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of TRUE food preparation area ,reach in cooler soiled with sorbet . Corrected On-Site Warning - From follow-up inspection 2024-03-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-03-04: Time Extended

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Food worker handled soiled containers, o,aced in three compartment sink and then returned to handle food, without washing hands, educated operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage area reach in cooler Milk 45F , recently returned to unit 15 minutes. Corrective Action Taken

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing food. Educated operator . Corrective Action Taken

Basic - No handwashing sign provided at employee bathroom hand sink used by food employees.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with dirt,

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet worn by food worker. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk on food preparation table 58F for ten minutes. Operator returned to refrigerated unit. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - No handwashing sign provided at front counter hand sink used by food employees.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter shredded cheese (52F - Cold Holding), recently placed in unit. Rear food preparation reach in cooler Milk (57F-Cold Holding) Corrective Action Taken Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured, by frozen dessert machine. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Repeat Violation

Basic - No handwashing sign provided at a male and female restroom hand sink used by food employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of frozen dessert unit ,soiled with food debris.