HENRY'S JALISCO

*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces at the cook line without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

Accumulation of dust on the baffle filters of ventilation hood. [CA]: Maintain nonfood contact surfaces clean.

1 dead cockroach on floor at bar area. No other evidence found after thorough inspection. [CA]: Eliminate evidence of cockroach in a safe, effective and legal manner. Ensure food and food contact surfaces are protected from possible contamination at all times. Continue to follow pest control service recommendations and monitor for vermin activity. Seal all cracks, crevices, and gaps under any exterior doors to prevent entry and harborage of vermin

Multiple containers of food stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

*REPEAT VIOLATION* Food handler training for employees not provided. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire

*REPEAT VIOLATION* MAJOR: Raw shell eggs stored on shelving above steam table measured at 73F. PIC stated raw shell eggs have been out since this morning. Time not provided. MINOR: Red salsa in ice bath measured at 48F. PIC stated salsa was placed in ice bath approximately less than 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above. [COS]: Raw shell eggs voluntarily discarded by PIC. [SA]: More ice and water placed in ice bath for red salsa.

*REPEAT VIOLATION* Facility's menu has undercooked eggs but no consumer advisory is available. [CA]: Provide a Consumer Advisory disclosure and reminder for all food items that can be ordered raw or undercooked.

*REPEAT VIOLATION* Soiled wet wiping cloths stored on work surfaces at the cook line without being placed back into their sanitizer buckets in between uses. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer when not actively being used.

*REPEAT VIOLATION* Food handler training for employees not provided. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

In the 1 door freezer, raw meat is stored on top of ready to eat tamales. [CA]: Properly store raw meat underneath and separate from ready to eat food.

Health Permit is expired. [CA]: Facility shall maintain a valid health permit at all times. [COS]: Person in charge paid for health permit fees during inspection.

1. Placed on top of the steam table, rice measured at 70F. Per Owner, rice was taken out of the reach in approximately 30 minutes prior to measurement and will be reheated in approximately 30 minutes. 2. At the front counter, salsa in ice bath measured at 45F. PIC stated salsa was placed in ice bath approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food (PHFs) shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Rice was relocated to reach in to rapidly cool down. More ice and water was placed for salsa to rapidly cool down.