BERTHAS CAFETERIA

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. Observed chef handle dirty utensils at triple sink then handled clean ladle at cook line; no hand wash. Chef washed hands. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Pastries stored in direct contact with to-go bag in reach in freezer. Operator removed pastries from bag. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At shelf beneath prep table: raw shelled eggs (57F - Cold Holding) As per operator, stored 30 mins on counter. Not prepped or portioned today. Operator placed to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At milk warmer: warm milk (133F - Hot Holding) As per operator, stored since 6am. Operator reheated to 169F. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beans cooked then frozen 2 days prior; no date mark. Operator date marked. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched ready to eat sandwiches for sale with bare hands . Employee placed sandwiches back on pressers and washed hands and put on gloves Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed pots and pans with soap and water no sanitation step then moved to clean area. Operator moved pots and pans back to 3 compartment sink to sanitize dishes . Corrective Action Taken

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed operator touch raw pork, wipe hands on apron then handled clean utensil to prepare food at stovetop; no hand wash. Operator washed hands. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At refrigerator; cooler unit near hotbox: cut lettuce (54F at 9:30am; 52F at 10:00am- Cooling) As per operator, cooling since 7:30am. At current rate of cooling, cut lettuce will not cool to 41F in a total of 4 hours. Lettuce kept moving in and out of cooler during cooling process. Operator placed to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. At refrigerator closest to dry storage; freezer compartment: Cooked pork and cooked beans cooked 2 days prior then frozen; no date marked. Advised operator to date mark.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored above sliced ham in white refrigerator close to dry storage area. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-11-16: Raw shelled eggs stored above sliced ham in white refrigerator close to dry storage area. Operator stored properly. Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box: cooked pork (120F - Hot Holding) As per operator, cooked and stored since 8:00am; See stop sale. - From follow-up inspection 2024-11-16: At white refrigerator beside hot box: portioned green salsa (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At white refrigerator beside hot box: shredded cheese (50F - Cold Holding); sliced ham (49F - Cold Holding); sliced cheese (52F - Cold Holding) As per operator, taken out of cooler then returned to cooler less than 4 hours prior. Not prepped or portioned today. Advised operator to quick chill. - From follow-up inspection 2024-11-16: At white refrigerator beside hot box: portioned green salsa (49F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door standing refrigerator #2: Raw steak in a plastic bag stored above lettuce. Operator stored properly. Corrected On-Site

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.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabelled spray bottle with vinegar and bleach. Advised operator to label.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At white standing refrigerator #1:; green salsa (46F - cooling) As per operator salsa prepared yesterday and stored overnight. Salsa did not cool to 41F in 6 hours. See stop sale.

High Priority - Employee washed hands with no soap. Employee wash hands; no soap. Advised to use soap; employee used soap to wash hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At white standing refrigerator #1:; green salsa (46F - cooling) As per operator salsa prepared yesterday and stored overnight. Salsa did not cool to 41F in 6 hours. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: cooked white rice (128F - Hot Holding) As per operator, portioned 3.5 hours ago. Operator reheated to 165F in microwave. Cooked chicken (120F - Hot Holding) As per operator, cooked 3.5 hours ago. Operator reheated to 165F on stovetop. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in rinse compartment of triple sink. Operator moved to the hand wash sink to wash hands. Corrective Action Taken

Basic - Food stored on floor. Juices and container of water stored on floor in storage area. Advised operator to store properly. Corrective Action Taken

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 poster to operator Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink Operator provided Corrected On-Site

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. Emailed form to operator Corrective Action Taken

Intermediate - No soap provided at handwash sink. Operator provided Corrected On-Site

Intermediate - Spray bottle containing toxic substance ( bleach)not labeled. Operator labeled Corrected On-Site Repeat Violation

Basic - Plumbing system in disrepair. Hand washing sink faucet leaking

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing toxic substance ( bleach)not labeled. Operator labeled Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container with chorizo stored inside hand washing sink.Operator removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance ( bleach)not labeled. Operator labeled Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a bag with chorizo stored inside hand washing sink at room temperature. Operator moved to reach in cooler Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with raw ground beef inside reach in freezer. Operator transferred to a food grade bag. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with cooked plantains (90°F - Hot Holding) stored on kitchen area. Per operator product stored for approximately one hour. Operator moved to hot box. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 90°F. Operator removed water Corrected On-Site