Wild Berry Restaurant

Inspector's notes

raw eggs stored in the food refrigerator, raw eggs were placed atop open salsa jar, and open green salad mix. manager relocated eggs to a designated lower shelf. corrected

Inspector's notes

observed in the walk-in cooler, pans of cooked sausages dated 6-16 at 65-68 deg f . discussed with manager. suggested utilizing on site speed racks, flat shallow pans. manager discarded tcs food. also cooked on site bacon placed in the walk-in deep metal pans covered with additional sausage links, temperature at 98 deg f . 2 tier cooling reviewed. please ensure tcs food reaches 41 deg f . manager discarded tcs food. facility also prepares chicken salad and tuna salad. food temperatures indicated 69-74 deg f . suggested to not wrap cooling prepared food. please place open pans in a area closer to fan blowers. manager relocated transferred chicken /tuna salad. 41 deg f established. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed in the cookline food cooler, noted cut lettuce, pico de gallo, sliced portioned roast beef sliced cheese, all at 59-63 deg f . manager was informed of the food temperatures in the cookline . all discarded. see embargo. please ensure rte/tcs is kept at 41 degf. Corrective Action: Corrected at time of inspection.

Inspector's notes

in the kitchen grill area, back food prep. line , noted refrigerator in use, temperature checked inside food cooler 63 deg f . notified PIC. manager will place a service call. re-inspection scheduled for 6-29-2026

Inspector's notes

please obtain a certified food manager for the establishment. resources on esd.maricopa.gov reviewed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

observed kitchen food prep. handling sandwiches with bare hand, reviewed with manager and staff on circumstances requiring minimizing bare hand contact , including assembling sandwiches. staff washed hands and put on food handler gloves. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed cooked beef, ranch salad dressing. cut tomatoes, assorted ham and turkey deli meat at 55-56 deg f in the walk-in cooler. informed manager. manager discarded food. please ensure tcs food is kept at 41 deg f . see embargo Corrective Action: Corrected at time of inspection.

Inspector's notes

facility walk-in cooler at 55-60 deg f . discussed with manager on duty, regarding the requirement to keep cooler at 41 deg f or cooler for perishable food storage. manager placed a service call. re-inspection scheduled for 3-3-2026 Corrective Action: Correct prior to re-inspection.

Inspector's notes

assorted wet wiping cloth in the front and back food prep. area, left on the food counters. discussed preparing sanitizer buckets to store wet wiping cloth in, after use. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection , no CFPM was on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed multiple debri throughout the kitchen area. Please clean under/around prep tables and storage areas & hood filters; wipe down outsides of equipment and prep areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No cold water at the only had sink in the main kitchen area. Per PIC, the sink was recently serviced and then shortly after cold water became unavailable. Only hot water observed at 130*F was available from the hand sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Discussed that water that is too hot may discourage handwashing when required. Repair sink so hot and cold water under pressure is available to support proper handwashing. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed raw sausage patties and raw hamburger stored above RTE ham in the walk in cooler. Observed raw shelled eggs stored above RTE spinach, cream, parmesan cheese and garlic. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed soft-cooked bacon measuring 78-63*F, cooked sausage links between 53-66*F and raw sausage at 58*F stored at room temp. Per PIC, all foods had been out less than an hour and are commonly used. PIC stated the foods were not being monitored with time as a control and no timestamp was observed. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Advised PIC that bacon that is not cooked to crispy and is still pliable must be maintained at 135*F or above or 41*F or below unless utilizing time as a control. Advised PIC bacon cooked to a crisp may be stored at room temp. Since the foods had been out less 4 hours the PIC moved the TCS meats to the walk in cooler. In the front server area, observed cut lettuce between 48-53*F and cut tomatoes at 48*F when measured with a probe thermometer. Observed the lettuce in a shallow pan stored above the fill line. Per PIC, the cooler was left opened during much of the morning food service but less than 3 hours. Advised PIC to maintain covered, in covered pans, of deep pans under the fill line to properly cold. Observed foods held within the cooler at 41*F or below. PIC moved the lettuce and tomatoes to another cooler to rapidly return to 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 10+ foods in the walk in cooler prepared more than 24 hour prior without date marks including: stuffed peppers and cabbage, and lasagna from 12/12, clam chowder from 12/13, beans, lentils, meatballs, chicken breasts, and ham from 12/14, and gravy from 12/15. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Insufficient lighting observed in the dry storage area and portions of the walk in cooler. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; At least 215 lux (20 foot candles): At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, Inside equipment such as reach-in and under-counter refrigerators; and at a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms; and at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Repair/replace lighting prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed inside the walk in two metal containers with cooked cabbage and stuffed peppers without a date mark on. Per PIC, both cooked items were from two days ago and probably an employee forgot to put Saturday's date on them.

Priority Foundation-7-102.11, Pf: Common Name-Working Containers---Observed at the back of the kitchen by the ice machine an unlabeled chemical spray bottle. Per PIC, the spray bottle contained degreaser. PIC labeled the spray bottle at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.---Observed refrigerator located near the cooking area holding at 57-60*F at time of inspection. Must repair unit prior to re-inspection on 8/31/23 to hold at 41*F or below. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Correct By: Correct Prior To Reinspection

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence---Observed at the back of the kitchen a fly ribbon hanging from the ceiling directly above prepping/cold units area. Per PIC, establishment has been having more flies due to the recent rains. PIC removed all unapproved trapping methods at time of inspection. Correct By: Corrected At Time Of Inspection