Berkot's Super Foods

Year by year

Inspections

1. Dec 3, 2025 Routine · 3 priority, 3 priority foundation, 3 core, 3 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after picking soiled items from container and discarding them into a garbage can. Employee then proceeded to prepare chicken tenders. Instructed employee to wash their hands. Employee then washed their hands and don a new pair of gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Observed container of mashed potatoes are hot held at 123F, container of mac and cheese at 122F and container of gravy at 122F in hot display case. Informed PIC and PIC took temperature and got the same. Deli Manager stated commerical grade items were reheated to 160F and then placed into hot display. Items were in the display case for an hour. PIC then had staff reheat each container. Mashed potatoes got reaheated to 186F, mac and cheese 188F, and gravy 188F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Observed the kayquat II sanitizer in 3 compartment sink deli and deli sanitizer buckets are not being used according to EPA registered label use instructions and is less than 150 PPM. Ask PIC to take side by side tests. PIC found expired test strips and dicarded them. PIC saw bag of sanitize was empty. PIC then has staff in the deli department get a new bag and hook it up to the 3 compartment sink. Retested 3 compartment sink and buckets and got 200ppm PIC then had staff resanitize all food contact surfaces in the deli department.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Observed all conmtainers of premade, and housemade salads, pasta salads, and bean salads in deli display cooler are improperly date marked. Observed no date marking on any of the containers. Deli manager stated all the containers of salads were 3 to 4 days old and nothing last longer than that. Provided education and deli manager stated they will date mark each salad and place a stick on the back of each label tag to the container of salad

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     Observed a quat test kit is not available for checking sanitizer concentrations. PIC oberved test strips were expired and discarded them. PIC then stated they will order more.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Observed utensil store in plastic container and observed utensils in plastic drawer in deli department are visibly soiled. Informed PIC and PIC stated they will have staff wash rinse and sanitize the utensils.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Observed in deli area scoopers used for hot case are stored on a not food contact surface of counter top, observed knife stored between counter top and scale, observed knives stored between countertop and knife rack. Informed PIC and PIC stated they will wash rinse and sanitize all utensils and educated staff on proper utensil storage.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - DESIGNED

     Observed plastic lids for pizza topping containers have cracks, observed pads on package sealers in all departments have holes, and observed countertops in deli department has have chips and cracks. Instructed PIC to repair or replace these affected areas. PIC stated they will get these areas fixed.

     Correction: Provide equipment that is designed and constructed to be easily cleanable and free from unnecessary ledges, projections and crevices.

     Code 4-202.16

   • Not serious Core

     HANDWASHING SIGNAGE

     Observed no handwashing signage provided at both employee handwashing sinks located in front deli area. Informed Person In Charge PIC stated they will get the signs posted.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Dec 6, 2024 Re-inspection · 3 priority foundation, 6 core, 9 repeat
   • Not serious Priority Foundation Repeat

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Deli staff indicated that they use time as a method of control for hotbar foods. However, not written discard policy in place to ensure staff know to discard product after the 4hr window.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Found Knives in Produce, Meat processing, deli to be visibly soiled on or in storage devices. All items need to be cleaned before be placed on the racks.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. Found handsink in produce area full of chemicals. Found Sushi hand washing soap dispenser not working. Found handsink produce without hand soap and papertowels.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knives and scrapers was improperly stored in between sink and wall in meat department, in between knife block and counter top in deli..

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple bags and boxes of food is stored on the floor in the walk-in freezer. Discussed with manager that this needs to be at least 6" off of the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Food contact surface of knife in produce area is chipped in multiple places. Instructed staff to replace with new undamaged knife.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The coolers throughout the facility is not cleaned on a frequent basis. Every walk-In cooler is in an unclean condition. Multiple upright coolers have food debris, or liquid build up on the bottom of the cooler. Discussed with manager the need for routine cleaning. Area of major concern is the egg cooler appears to have pooled egg yolk in the bottom of the cooler. Multiple coolers in the deli have encrusted accumulations of food debris or soiled conditions.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The Floors in the meat processing and deli are is in damaged or unkept condition. Multiple surfaces are damaged, pitted, uneven, or missing altogether. Repair floors, walls and ceilings to promote a smooth easily cleanable surface.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core Repeat

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in meat processing, produce processing, deli are not shatter resistant or shielded. Found multiple lights with missing or damaged shields.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

3. Oct 21, 2024 Routine · 1 priority, 4 priority foundation, 6 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Chicken Tenders, White Gravy, Mac N Cheese in hot table is hot held at 110-118°F. Foods were discarded.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Deli staff indicated that they use time as a method of control for hotbar foods. However, not written discard policy in place to ensure staff know to discard product after the 4hr window.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority.

     Code 3-501.19 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Found Knives in Produce, Meat processing, deli to be visibly soiled on or in storage devices. All items need to be cleaned before be placed on the racks.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. Found handsink in produce area full of chemicals. Found Sushi hand washing soap dispenser not working. Found handsink produce without hand soap and papertowels.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation

     TOILET FACILITIES - TOILET TISSUE - AVAILABILITY

     Toilet tissue is not available in the men's bathroom.

     Correction: Provide a supply of toilet tissue at each toilet.

     Code 6-302.11

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Knives and scrapers was improperly stored in between sink and wall in meat department, in between knife block and counter top in deli..

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Multiple bags and boxes of food is stored on the floor in the walk-in freezer. Discussed with manager that this needs to be at least 6" off of the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Food contact surface of knife in produce area is chipped in multiple places. Instructed staff to replace with new undamaged knife.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition.

     Code 4-101.11 (B) - (E)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The coolers throughout the facility is not cleaned on a frequent basis. Every walk-In cooler is in an unclean condition. Multiple upright coolers have food debris, or liquid build up on the bottom of the cooler. Discussed with manager the need for routine cleaning. Area of major concern is the egg cooler appears to have pooled egg yolk in the bottom of the cooler. Multiple coolers in the deli have encrusted accumulations of food debris or soiled conditions.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The Floors in the meat processing and deli are is in damaged or unkept condition. Multiple surfaces are damaged, pitted, uneven, or missing altogether. Repair floors, walls and ceilings to promote a smooth easily cleanable surface.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in meat processing, produce processing, deli are not shatter resistant or shielded. Found multiple lights with missing or damaged shields.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

4. Dec 5, 2023 Routine · 1 priority, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Breaded Chicken Tenders is hot held at [112-128 ]°F on Hot Hold Display. Chicken was cooked 30minutes prior.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     There are numerous cooler that is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13