Henry's Honey, 2009 Special Event w/PHF, Eagle, ID - Restaurant inspection findings and violations

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Business Info

Name: HENRY'S HONEY
Type: Restaurant
Address: 2009 Special Event w/PHF, EAGLE, ID 83616
Total inspections: 2
Last inspection: Sep 05, 2009

Restaurant representatives - add corrected or new information about Henry's Honey, 2009 Special Event w/PHF, Eagle, ID »

Violation code

Inspection Date

Inspection Type

Area A Viol.

Area B Viol.

Area C Viol.

Area D Viol.

Area E Viol.

19: Area A Violation - Cooking temp/time (Cold holding)Sep 05, 2009Inspection10000
No violation noted during this evaluation. Sep 05, 2009After Corrections00000

Area Violation Descriptions

Area A Violations Foods being held at improper temperatures or not being cooked properly. When food is not held at a proper temperature (less than 45 °F for foods being held cold, or more than 140°F for foods being kept hot) bacteria can grow in the food and make you sick. It is also important that food is cooled down quickly when it is refrigerated, and that it is reheated to at least 165°F before serving.
Area B Violations Equipment must be cleaned and sanitized properly to prevent contamination of foods. Violations in this area include improper washing and sanitizing of dishes, pots, pans and surfaces that will come in contact with the food.
Area C Violations Food from an approved source. Establishments serving food to the public must obtain the food they serve from a source that has been inspected and approved
Area D Violations Poor personal hygiene that could lead to contamination of the foods. Food handlers/servers who are ill or who have not properly washed their hands can create a major source of food contamination. Another problem covered under this area is restroom or hand washing facilities that are not properly functioning or accessible to employees.
Area E Violations Other important violations. This area includes violations that could create a high risk of food contamination and foodborne illness if allowed to continue. These include improper construction of food contact surfaces, non-approved and / or protected water source, non-approved sewage disposal, presence of pets or pests and proper storage of toxic items so that they will not contaminate the food.

    Violation descriptions:
  • 19 - Potentially hazardous foods that are being held cold must be kept below 41 °F in order to minimize bacterial growth.

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