Henry Cafe, 9636 Sw 24 St, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: HENRY CAFE
Type: Permanent Food Service
Address: 9636 Sw 24 St, Miami, FL 33165
License #: 2331764
Total inspections: 4
Last inspection: 01/10/2011
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Inspection findings

Inspection Date

Type

Disposition
  • Critical. Hotel and Restaurant license not properly displayed.
 01/10/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
 11/18/2010Routine - FoodCall Back - Complied
  • Critical. Required consumer advisory for raw/undercooked animal food not provided.
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Critical. No thermometer provided to measure temperature of food product.
  • Observed employee with no hair restraint.
  • Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Observed gaskets with slimy/mold-like build-up.
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical. Manager lacking proof of Food Manager Certification.
  • Critical. Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
 09/13/2010Routine - FoodWarning Issued
  • Critical. Required consumer advisory for raw/undercooked animal food not provided.
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed raw animal food stored over ready-to-eat food.
  • Critical. Observed uncovered food in holding unit/dry storage area.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
  • Observed employee with no hair restraint.
  • Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  • Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed encrusted, soiled material on slicer.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed clean equipment stored on floor.
  • Observed single-service items stored on floor.
  • Critical. Handwash sink not accessible for employee use at all times.
  • Observed grease accumulated under cooking equipment.
  • Observed dusty ceiling tiles and/or air conditioning vent covers.
  • Critical. Hood suppression system tag out-of-date. For reporting purposes only.
 4/5/2010Food-Licensing InspectionInspection Completed - No Further Action

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