Henhouse Cafe

Inspector's notes

Observed multiple employee items including purses, drinks, & food stored on shelves with food and food containers in the kitchen at time of inspection. Reviewed requirement with person in charge (PIC) about having a designated area for employee's person items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ham, meat loaf, & portioned corned beef in a drawer unit with temperatures between 45 to 48*F at time of inspection. Per PIC, all items were placed in the drawer unit less than 3 hours prior to inspection and moved to the walk-in cooler to rapid cool at time of inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cantaloupe with temperatures between 44 to 48*F in a prep table at time of inspection. Per cook, cantaloupe was prepped less than an hour prior to inspection and moved to the walk-in cooler to rapid cool at time of inspection. Observed cooked red pepper in the walk-in labeled 'commissary' with temperatures between 55 to 56*F. Observed cooked red pepper in a zip lock bag that was tied at time of inspection. Per cook, red pepper was made less than 2 hours prior to inspection and transferred to a shallow pan to rapid cool at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from the atmospheric vacuum breaker at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to reinspection on 8/17/2026.

Inspector's notes

Observed multiple employee items including purses, drinks, & food stored on shelves with food and food containers in the kitchen at time of inspection. Reviewed requirement with person in charge (PIC) about having a designated area for employee's person items. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no cold water under pressure at the handwashing sink at the bar. Handwash sinks must be supplied with cold and hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Correct prior to re-inspection on 5/14/2026.

Inspector's notes

In the back by the chemicals and ice machine, observed an ASSE 1013 Backflow Device leaking a consistent stream of water from the backflow vent. Please ensure that this unit is working properly and please have it tested to prove it is working. If needed to be replaced, please have it replaced and tested. Any test results should be kept on site for inspector to review as needed. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked carrots onions and celery with a preparation date of 7/20/2025 this exceeded the seven days from date of preparation. manager discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses time as a public health control for pooled and raw eggs and were unable to provide the time as a control procedure. PIC prepared procedure during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a pan of soft, cooked bacon and a pan of cooked sausage hot holding at internal temperature of 98 deg F on shelf above grill. Inspector instructed cook to reheat to >165 deg F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a cook on the line crack a raw egg with his gloved hands and proceed to change his gloves without washing his hands first. Observed a line cook handle portioned raw chorizo and then proceed to other duties without washing his hands first. Coached on proper handwashing procedures at the time of inspection. Suggest placing gloves in a dispenser above the handwashing sink to promote frequent handwashing.

Inspector's notes

Observed two buckets over 10" deep of cooked refried beans cooling in the walk-in at 94-116 Deg. F. Per operator they were placed in the walk-in about 45 minutes prior. The operator reheated the product to 165 Deg. F. and placed the beans in shallow pans in the walk-in to restart the cooling process. Suggest cooling in shallow uncovered containers no more then two inches deep in the walk-in. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the piercing blade of the can opener stored in holder with dried organic debris. Manager placed in dishwashing area during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the door gasket for the middle walk-in showing signs of disrepair. Replace gasket for proper closure.

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Piercing blade of the can opener stored in holder with dried organic debris. Employee placed in dishwasher during inspection. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained- hot water is accessible by turning water from underneath the three compartment sink. Provide hot and cold water from faucets on three compartment sink. Correct By: Correct Prior To Next Routine Inspection