Bertha's Cafe

Inspector's notes

Observed no Certified Food Protection Manager Certificate onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. PIC stated she is working on obtaining a CFPM certificate. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed slicer for deli meats stored clean with an accumulation of organic matter. PIC placed all parts of slicer into 3-compartment sink to be fully washed, rinsed, and sanitized. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a sanitizer bucket with bleach used as a sanitizer testing over 200ppm chlorine. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed test strips for quaternary ammonium. Establishment formerly used quaternary ammonium as a sanitizer, but the dispenser is not currently in functioning state. Establishment uses bleach as a sanitizer, but does not have test strips for chlorine sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Reinspection will occur on 4/30.

Inspector's notes

Observed rubber spatula stored in a container of water measured at 109 degrees Fahrenheit. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Person in charge (PIC) heated water to hold at 135 on flat top grill to correct during inspection. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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/4573/AMC-Toolbox---Handwashing. ...........In prep area, employee handling ready to eat basil with bare hands. Employee discarded small amount of basil. Instructed employee to wash hands and don gloves to continue with task. Discussed the importance of proper glove usage when working with ready to eat foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. .........In prep area, slicer with accumulation of food debris on blade and nonfood contact surfaces. Per employee, slicer was not used today and was stored as clean. Instructed employee to re-wash, rinse, and sanitize slicer. Discussed more frequent monitoring of equipment and dishware when warewashing to ensure clean when stored. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. 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/4125/Food-SafetyOperator-Resources. ..........On electronic menu and paper menu, no consumer advisory available for TCS foods that may be undercooked. Via email, provided guidance for consumer advisory. Provide updated electronic and paper menus with consumer advisory before re-inspection. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals .........At one wiping cloth bucket, quat sanitizer with a concentration >400ppm and another wiping cloth bucket with chlorine sanitizer >200ppm. Chlorine wiping cloth bucket was discarded and quat sanitizer wiping cloth was diluted to the proper concentration of 150-200ppm. Discussed more frequent monitoring of sanitizer solution. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-302.14, Pf: Sanitizing Solutions, Testing Devices. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. ..........No quat sanitizer test strips for quat sanitizer wiping cloth buckets. Establishment discarded quat sanitizer and will use chlorine bleach for sanitizer wiping cloth buckets. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources. >>> Observed tuna salad in walk-in refrigerator with a date mart of 10-19. Discussed with Person in Charge temperature control for safety foods shall be discarded after 7 days with the date made as day 1. Embargoed tuna salad. PIC voluntarily discarded tuna salad mix. Correct By: Corrected At Time Of Inspection