Henry’s

Henry’s Restaurant Delray Beach Cited By Health Inspector

Delray Beach Florida News Palm Beach County

EMPLOYEE TOUCHES “READY TO EAT” FOOD WITH BARE HAND!

Henry’s
Henry’s Restaurant in Delray Beach was cited for five “high priority” violations during a state inspection on October 12th, 2022. (Courtesy: Google Maps).

BY: STAFF REPORT | BocaNewsNow.com

DELRAY BEACH, FL (BocaNewsNow.com) (Copyright © 2022 MetroDesk Media, LLC) — The Florida Department of Business and Professional Regulation issued five “high priority” violations to Henry’s at 16850 South Jog Road during a routine inspection on October 12th. The restaurant was not ordered to close.

Per BocaNewsNow.com policy, the violations are listed below as written and recorded by the inspector. We do not edit the violation text.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Waiter cutting bread without gloves. Reviewed proper procedures with waiter, he put on gloves. **Corrected On-Site** **Warning**

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm, container empty. Operator replaced container 75ppm. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed sweet potatoes (82°F – Reheating) for 1 hour and fourth minutes in Alto Sham in kitchen. At this pace potatoes will not reach 165°F within 2 hours. Chef placed potatoes on stove and reheated to 170°F within 20 more minutes. **Corrected On-Site** **Warning**

High Priority – Time/temperature control for safety portioned butter and quiche, identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control was less than 2 hours ago. Operator time marked. **Warning**

High Priority – Tuna not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Tuna in the process of being vacuum packaged not frozen before packaging. Reviewed proper procedures with Chef and tuna was immediately removed from package. **Corrected On-Site** **Warning**

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Home made Cesar salad dressing contains unpasteurized shell eggs. Chef states he will change to pasteurized liquid eggs. **Corrective Action Taken** **Warning**

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Home made Cesar salad dressing using unpasteurized shell eggs, steaks and burgers. Operator printed a consumer advisory and displayed on wall. **Corrected On-Site** **Warning**

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. 92°F on cook line. Operator discarded water. **Corrected On-Site** **Warning**

The restaurant was reinspected on October 13th and no violations were found.

LOCAL JOURNALISM SUPPORTER.

Paul Saperstein

 

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