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Licensee
Name: HENRYS License Number: SEA6012978
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Ownership Changed Secondary Status:
Location Address: 16850 JOG RD
DELRAY BEACH, FL 33446

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 07/14/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
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Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
03D-05-4    High Priority - - From inspection on 2017-05-03: High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cooked sweet potatoes (47°-48°F°-Cooling); observed 9:45am in walk in cooler-Mash potatoes (49°-56°°F - Cooling); tomato sauce (54°-59°F), Jasmine Rice (45°-49°°F - Cooling). Provided operator with cooling sheet. **Warning** - From follow-up inspection on 2017-05-04: Observed the following temperature of of foods that were cooked on 5/3/17 in the walk-in cooler. Cooked chicken breasts 45-47°F, marinara sauce 42-43°F, cooked yellow onions 46-48°F, cooked short ribs 50-54°F, cooked sauce for short ribs 45-46°F, cooked red onions 44-46°F, chicken stock 44-47°F, wild rice 42-43°, cooked spinach 40°. See stop sale **Admin Complaint** - From follow-up inspection on 2017-07-14: Observed inside walk in cooler approximately 20lbs of cooked marinara sauce at a range temperature of 47°-50°F, per label on container and operator product was made on July 13,2017 left on walk in cooler overnight, product did not reach the 41°F. **Admin Complaint**
03D-20-4    Intermediate - - From inspection on 2017-05-03: Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Food was cooling overnight. Tomato sauce (54°-59°F) stored in a container approximately 14" deep. **Warning** - From follow-up inspection on 2017-05-04: Observed the following foods prepared on 5/3/17, were improperly cooled in deep containers in the walk-in cooler. Chicken stock in plastic containers approximately 12" deep, cooked yellow onions and cooked red onions in containers approximately 8"deep. **Admin Complaint** - From follow-up inspection on 2017-07-14: Observed the same for product that was issued a stop sale. **Admin Complaint**
03D-16-4    Intermediate - - From inspection on 2017-05-03: Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked sweet potatoes (47°-48°F°-Cooling) Mash potatoes (49°-56°°F - Cooling);Jasmine Rice (45°-49°°F - Cooling). All these items were cooked on 5/2/17. **Warning** - From follow-up inspection on 2017-05-04: Observed the following foods prepared on 5/3/17 were improperly cooled and covered. Cooked yellow onions, cooked red onions, cooked chicken breasts and cooked short ribs. **Admin Complaint** - From follow-up inspection on 2017-07-14: Observed covered cooked onions at a temperature of 55°-60°F inside walk in cooler per operator product was made today a second temperature was taken 30 minutes later and still the same, at current rate product won't reach the 41°F , required by cooling standards. Operator placed product under ice. **Admin Complaint** **Corrective Action Taken**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395