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**