The Henry

Inspector's notes

Observed cut watermelon at the bar with the garnishes on the counter and on the ice well with temperatures of 63-65*F, placed out at 7:30am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice cream scoops in room temperature water in the pastry area. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Discussed utilizing a hot holding unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Large container of tortilla soup in walk-in cooler measured 55 degrees F. Tag indicated that it had been prepared about 14 hours prior, item was not recorded on cooling log to verify and was discarded at time. Please ensure all time/temperature controlled for safety (TCS) food items are cooled from 135 to 70 degrees F in no more than 2 hours, and all the way down to 41 degrees F in no more than an additional 4 hours (6 hours total). Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Establishment uses a high temp warewashing machine, and high temp thermometer used to measure sanitizing temp is broken. New thermometer has been ordered. Please ensure a waterproof, high temp thermometer capable of recording max temperature is available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Mashed potatoes in walk-in cooler measured 78-82 degrees F while being stored in deep, covered plastic containers. Tag said they had bee prepared over 10 hours prior, items were discarded at time. Please ensure food items are cooled from 135 to 70 degrees F in no more than 2 hours and all the way down to 41 degrees F in no more than 6 hours total. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sliced tomatoes, salsa, and corn on prep line measured 53-54 degrees F. Items had recently been moved to line and were not holding temperature because they were double panned in top of prep top cooler. Items were moved back to walk-in and replaced. Please ensure all time/temperature controlled for safety food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large container of pink curing salt being stored on shelf above prep line, item was removed from kitchen and variance options were discussed with person in charge. Please ensure food items are protected from unapproved additives and nitrites unless approved with a variance. Corrective Action: Corrected at time of inspection.