M. HENRY

Violations (9)

• 8

  HANDS CLEAN & PROPERLY WASHED

  NOTED EMPLOYEE WHILE WEARING GLOVES STARTED SLICING MIXED VEGETABLES AT THE PREP AREA, THEN WENT TO THE WALK IN COOLER AT THE REAR AND OPENED THE DOOR OF THE WALK IN COOLER. EMPLOYEE CAME BACK TO THE PREP AREA, PICKED UP THE KNIFE AND CLEANED IT WITH A DIRTY WASH CLOTH AND CONTINUED TO SLICE THE VEGETABLES. FINALLY EMPLOYEE RETURNED TO THE SERVING LINE OF THE PREP COOLER AND CONTINUES TO PLATE INDIDUAL FRUITS AND VEGETABLES ON PLATES FOR CUSTOMERS,ALL WITHOUT CHANGING GLOVES OR WASHING HANDS.DISCUSSED WITH MANAGEMENT THE HYGIENIC PRACTICES OF WASHING HANDS AND CHANGING GLOVES. PRIORITY VIOLATION #7-38-010. CITATION ISSUED

• 22

  PROPER COLD HOLDING TEMPERATURES

  NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:SLICED TOMATOES 51F, CUCUMBERS 44.6F, BEANS 46F, CHEESE 47F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 8 LBS OF PRODUCTS WORTH $50.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

• 39

  CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  FOOD CONTAINERS STORED ON FLOOR IN THE WALK-IN COOLER. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

• 41

  WIPING CLOTHS: PROPERLY USED & STORED

  NOTED DIRTY WIPING CLOTHS ON PREP TABLES AT REAR PREP AREAS NOT PROPERLY STORED. INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE

• 43

  IN-USE UTENSILS: PROPERLY STORED

  NOTED SERVING PLATES ON SHELVES AT THE KITCHEN PREP AREA NOT PROPERLY STORED. INSTRUCTED TO INVERT ALL SERVING PLATES TO PREVENT DUST ACCUMULATION.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  NOTED TORN RUBBER GASKET INSIDE THE DOOR OF THE REFRIGERATION UNIT AT THE BAKERY PREP AREA. INSTRUCTED TO DETAIL REPAIR AND MAINTAIN AND/OR REPLACE.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  NOTED SOME USE OF MILK CRATES FOR ELEVATION AT THE KITCHEN AREAS. INSTRUCTED NOT TO USE MILK CRATES FOR ELEVATION TO PREVENT HIDING PLACES FOR PEST.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE BASEMENT FOOD/DRY STORAGE AREA.

• 58

  ALLERGEN TRAINING AS REQUIRED

  PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. CERTIFICATE EXPIRED 9/27/2025.INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.