BERRY GOOD FARMS ON THE GO
223 MILLCREEK RD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/5/2024
High Priority
2
Intermediate
7
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. One in drink cooler, cleaned up Corrected On-Site
- 50-04-4: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
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f cooked chicken, cheeses, cut lettuce, cut tomatoes, sitting on ice plate, explained time as public health control, he wrote time on and filled procedure up **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f Ruben sandwiches, explained time as public health control, wrote time and placed in procedure **Corrective Action Taken** Repeat Violation Admin Complaint
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink in between changing gloves, explained to him and he washed hands in hand sink
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Lots of things in hand sink, employee moved the Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed napkins Corrected On-Site
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here for a year Warning
- 11-26-1: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. For cook Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by mgr, by triple sink, discarded Corrected On-Site
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Hand sink, hot and cold
Food safety inspection conducted on 3/5/2024 revealed 11 total violations (2 high priority, 7 intermediate, 2 basic).
Inspection on 10/18/2023
High Priority
3
Intermediate
5
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
- 14-11-5:Basic - Equipment in poor repair. Gasket in upright cooler
- 08B-38-4:Basic - Food stored on floor. Bottled drinks, employee placed them on shelf Corrected On-Site
- 38-07-4: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
- 50-04-4: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
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed one Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one door prep cooler
- 51-18-6:Basic - No copy of latest inspection report available.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In soapy water
- 12A-13-4: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
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 51f veal stock sitting on ice, employee placed it in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6: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
- 11-27-4: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
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
- 11-26-1: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
- 22-38-5: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
Food safety inspection conducted on 10/18/2023 revealed 19 total violations (3 high priority, 5 intermediate, 11 basic).