Henri's

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwashing sinks in main kitchen and front food service with only cold water running (below 85F). CA: Advised PIC to ensure sinks are equipped to provide tempered water at a temperature of at least 85F.

Proper cold holding temperatures — Inspector Note: Observed failure to hold bacon (47F), chicken salad (44F) at 41 degrees in the reach in cooler. Also, observed chicken salad (46F) and swiss cheese (44F) in the prep top cooler. Observed mayonnaise (45F), ham (46F), and sauerkraut (46F) in the reach in cooler in the front food service.

Food properly labeled; original container — Inspector Note: Observed the squeeze bottles holding sauces without labels on the items. COS: PIC immediately added labels to the bottles in question. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Personal cleanliness — Inspector Note: Observed employee wearing bracelets in the front food service area, this employee was seen making sandwiches and other food for customers. COS: PIC informed the employee to remove his jewelry. Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.