BERTS BAR & GRILL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw triple tail (49F - Cold Holding); raw swai (48F - Cold Holding); raw shrimp (49F - Cold Holding) in stand up refrigerator across from deep frier. The manager placed all raw products on ice. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line not maintaining cold holding but all produce are on ice. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed Personal Food in stand up reach-in freezer.

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cole slaw (46F - Cold Holding) in reach-in cooler across from cook line. The manager moved cole slaw into another reach-in cooler. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed training certificates missing expiration dates.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 46°F.

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.

Basic - Floor tiles missing and/or in disrepair.

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook change gloves without washing hands. Educated operator on proper hand washing. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw pork in walk-in cooler. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed stand up reach-in cooler gasket torn in kitchen.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Working containers of food removed from original container not identified by common name. Observed flour and bread crumbs not labeled.