Henry’s

Basic – Ceiling tile missing. Observed in dry storage room

Basic – In-use knife/knives stored in cracks between pieces of equipment. Operator removed and sanitized Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees. Observed at cook line hand wash sink. Provided to operator and operator posted Corrected On-Site Repeat Violation

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment vacuum packing cooked meatballs, not labeled. Cooked beef, not labeled with production time and date. Discussed with operator

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter at expo line has no time marking. Verified written procedure. Operator states item has been out less than 1 hour. Operator time marked item Corrected On-Site

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken 10:55 (76°F-77°F – Cooling); cooked chicken 11:20 (76°F-77°F – Cooling) being cooled at room temperature. Operator states chicken started cooking at 9 am. Operator moved to walk in cooler Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar soiled

Intermediate – Spray bottle containing toxic substance not labeled. Spray bottles containing blue substance at server station not labeled. Operator labeled glass cleaner Corrected On-Site