Henry St. Bistro

Inspector notes: Observed no paper towels at the handwashing sinks in the main kitchen and bar area. CA/COS: Directed staff to place paper towels at the handwashing sinks to ensure proper hand drying. RCA: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; or A hand drying device that employs an air-knife system delivering high-velocity, pressurized air at ambient temperatures.

Inspector notes: Observed a cutting board stored on top of the handwashing sink at the bar area. CA/COS: Directed staff to remove the cutting board to ensure the handwashing sink remains accessible for proper use. RCA: Using a Handwashing Sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Inspector notes: Observed no internal thermometers throughout the facility to measure the accuracy of ambient temperatures. CA: Directed PIC to obtain and place internal thermometers in all cold- and hot-holding units to ensure proper monitoring of ambient temperatures. RCA: Temperature Measuring Devices, Ambient Air and Water. Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use.

Inspector notes: Observed two boxes of cooking oil stored on the floor in the food preparation area of the main kitchen. RCA: Food shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination.

Inspector notes: Observed microwave to have a greasy substance on the handles and exterior surfaces. RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.