HENRY'S

Violations (5)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Mashed potatoes 46F, chicken pot pie 46F. Per operator food was prepared yesterday.observed cooling in big container. Observed cooling overnight. See stop sale.

  High Priority

• 01B-36-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler Mashed potatoes 46F, chicken pot pie 46F. Per operator food was prepared yesterday.observed cooling in big container. Observed cooling overnight. See stop sale.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line egg wash 47F . Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed egg wash not fully submerged in ice. Operator fully submerged. Observed at flip top cooler across from stove ; cheese (43-52F). Per operator food not prepared or portioned today. Per operator food held in unit less than four hours. Observed cheese stacked past the fill line. Operator added ice. **Corrective Action Taken**

  High Priority

• 08B-12-5Corrected on site

  Stored food not covered.

  Basic - Stored food not covered. Observed ice cream not covered in reach in freezer. Operator covered. **Corrected On-Site**

  Basic

• 22-02-4Corrected on site

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed coffee machine dispenser soiled around nozzles. Operator cleaned. **Corrected On-Site**

  Intermediate