Bernice Soul Food Restaurant Degrades its Sanitary Rating

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Repeat Violation.

Observed ice scoop with handle in contact with ice.

Observed employee with no hair restraint.

Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - Observed interior of microwave soiled.

Critical - Observed interior of reach-in cooler (FREEZER) soiled with accumulation of food residue.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed toilet leaking.

Critical - Handwash sink not accessible for employee use at all times.

Critical - Lack of toilet tissue at each toilet.

Critical - No handwashing sign provided at a handsink used by food employees.Repeat Violation.

Critical - Hand wash sink lacking proper hand drying provisions.

Critical - Handwashing cleanser lacking at handwashing lavatory.Repeat Violation.

Observed attached equipment soiled with accumulated grease. FILTERS/HOOD

Wet mop not hung to dry.

Critical - Manager lacking proof of Food Manager Certification.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.

Critical - No handwashing sign provided at a handsink used by food employees.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Observed uncovered food in holding unit/dry storage area. Cooking ribs outside

Critical - Hand wash sink lacking proper hand drying provisions.

Observed grease accumulated under cooking equipment.

Observed food debris accumulated on kitchen floor.

Critical - Establishment operating without a current Hotel and Restaurant license.

Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. whole fish Corrected On Site. operator placed on ice while prepping

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. white reachin not functioning, during inspection observed no food stored in white reachin

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen & bathroom handsink

Critical - Handwashing cleanser lacking at handwashing lavatory.kitchen & bathroom handsink

Critical - Observed roach activity as evidenced by one live roaches found. Corrected On Site.

Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.

Lights missing the proper shield, sleeve coatings or covers.

Light not functioning.bathroom

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. . one new employee working besides certified food manager