Berry Good Farms On The Go

Basic – Current Hotel and Restaurant license not displayed.

Basic – Employee with no beard guard/restraint while engaging in food preparation. nCook cooking

Basic – Equipment in poor repair

Gasket in upright cooler

Basic – Food stored on floor

Bottled drinks, employee placed them on shelf Corrected On-Site

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers

Shield pushed by mgr Corrected On-Site

Basic – Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Repeat Violation

Basic – No Heimlich maneuver/choking sign posted

Emailed one Corrected On-Site

Basic – No conspicuously located ambient air temperature thermometer in holding unit

In one door prep cooler

Basic – No copy of latest inspection report available.

Basic – No handwashing sign provided at a hand sink used by food employees.

Basic – Wet wiping cloth not stored in sanitizing solution between uses

In soapy water

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

Employee grabbed soapy water towel then grabbed tortillas explained to him and he washed hands, discarded tortilla Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. n51f veal stock sitting on ice, employee placed it 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

90f cooked onions and peppers on counter, explained time as public health control procedure, wrote times on Corrected On-Site

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

Emailed one Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Quat

Intermediate – No probe thermometer provided to measure temperature of food products.n Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Cashier

Intermediate – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing

Employee got chlorine from another truck Corrected On-Site