Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Ice buildup in chest freezer.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. White refrigerator next to ice machine.
Basic - Raw eggs stored above unwashed produce. Walk in cooler.
High Priority - Employee failed to wash hands before putting on gloves to work with food.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter 54°F, cook line. advised.
High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food.
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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