HENRY'S

High Priority - Food with mold-like growth. Ready to eat strawberries at salad line with mold like growth. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored above cooked chicken spring rolls in 3 door glass reach in freezer. Items not in original packaging. Operator reorganized Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked gravy date marked 8-2 in walk in cooler. Cooked onions date marked 8-4 in walk in cooler. Salsa date marked 7-29. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar. Operator cleaned and sanitized Corrected On-Site Repeat Violation

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

Basic - In-use tongs stored on equipment door handle between uses. Operator removed to hot water Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed at left side cook line flip top

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee enter building with gloved hands and dirty dishes then proceed to cook line and touch food contact surfaces. Discussed with operator. Operator instructed employee to remove gloves, wash hands and clean and sanitize food contact surfaces Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns soiled at bar Repeat Violation

Basic - Wall soiled with accumulated dust. Observed in prep area

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - No handwashing sign provided at a hand sink used by food employees. Bar

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by electric fan, Chef removed fan Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food raw beef above veggie patty in reach in cooler at kitchen. Chef properly stored food Corrected On-Site Warning - From follow-up inspection 2022-02-25: Raw salmon above cooked lamb in reach in cooler. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2022-02-25: Not provided Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature....raw hamburger above raw salmon burger at reach in cooler. Chef properly stored food. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....Brussels sprouts date marked 6/29/21, turkey gravy 6/19/21, pasta 6/23/21 in walk in cooler . Stop sale issue . Chef discarded food. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....Brussels sprouts date marked 6/29/21, turkey gravy 6/19/21, pasta 6/23/21 in walk in cooler .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....house made ranch dressing 50°, sour cream 54°, ricotta cheese 49° in cold hold well at expo area. Food being held more than four hours. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....house made ranch dressing 50°, sour cream 54°, ricotta cheese 49° in cold hold well at expo area. Food being held more than four hours. Stop sale issue . Chef discarded food....ham burger 50°, salmon 51°, salmon burger 53°, cooked broccoli 52°, cooked green beans 51° in flip top reach in cooler across from grille at kitchen . Per chef food being held less than four hours. Chef time marked on food. Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device , soap and sign provided at handwash sink at south side server station.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance....throughout establishment.

Basic - Stored food not covered....ice cream in reach in freezer . Chef covered. Corrected On-Site