Henry's Market, 1901-A Anderson Hwy, Powhatan, VA 23139 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Henry's Market
Address: 1901-A Anderson Hwy, Powhatan, VA 23139
Type: Full Service Restaurant
Phone: 804 379-0073
Total inspections: 8
Last inspection: 12/23/2015
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Inspection findings

Inspection date

Type
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
No violation noted during this evaluation.		12/23/2015Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. Employee health policy in place. Health permit posted & visible.
No violation noted during this evaluation.		08/25/2015Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. The three vat sink was set up correctly. Adequate employee health policy in place. Health permit posted & visible. Excellent employee hand-washing observed during inspection.
No violation noted during this evaluation.		03/13/2015Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) tartar sauce 36, mayonnaise 36, 34, sliced cheese 37, cut onions 36, diced onions 35, green relish 38, 34, sliced pickles 36, 34, chicken salad 39, deviled eggs 38, chicken 38, 38, 39, 39, potatoes 147+, catfish 38, 39, smoked bacon 34, 34, pepperoni 35, corn dogs 35, 34, 34, macaroni & cheese 34, 34, shell eggs 34, 34, 35, 39, 44.
  • Hands - Where to Wash (corrected on site)
    Observation: A food employee was observed cleaning their hands in a sink used for utensil washing.
    Correction: Instruct food employees to clean their hands in a hand-washing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
    Observation: Employee was observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Handwashing - Using a Handwashing Lavatory (corrected on site)
    Observation: The kitchen hand-sink had food containers in it preventing it's use.
    Correction: Remove all items from the hand-sink as needed.
09/11/2014Routine
Establishment with an adequate metal food stem thermometer & chlorine test kit. Adequate employee health policy in place. Health permit posted & visible.
Additional food temperatures (degree Fahrenheit) chicken 38, 37, 37, oysters 36, roasted turkey gravy 39, beef stew 39, country ham 38, hot dogs 38, 38, 39, corn dogs 38, sliced bacon 38, 37, 38, bacon 159, 162, bologna 38, 39, 38, 30, 40, pepperoni 39, ground beef 39, mayonnaise 38, 37, 37, tartar sauce 38, sliced cheese 38, diced & sliced onions 38, relish 37, 39, pickles 38, 39.
cooking temperatures: chicken 188, 192, 193, 193, 189, 190, 190, hamburgers 192, 190, 188, 187, 188, potato wedges 208+.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Dust build-up on the ceiling vents & tile surrounding the vents.
    Correction: Clean ceiling vents & tile as needed.
03/14/2014Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit.
Additional food temperatures (degree Fahrenheit) tuna salad 47 (made earlier today) chicken salad 41, bologna 152, lima beans 148, potato wedges 161, 168, 142, 158, sweet green relish 38, bologna 37, 37, 38, 37, 36, 36, shell eggs 36, 36, 37, 36, 37, Smithfield ham 36, smoked bacon 37, 36, 37, macaroni & cheese 36, 35, 35, mayonnaise 36, 36, 36, hot dogs 37, 36, corn dogs 36, hot dogs 157, 161, 158.
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
09/30/2013Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. The three vat sink was set up correctly.
Additional food temperatures (degree Fahrenheit) coleslaw 34, sliced tomatoes 37, pickles 36, relish 36, cut onions 37, lettuce 38, mayonnaise 36, hot dogs 34, 35, corn dogs 27, 24, 30, bologna 34, 34, 33, 34, shell eggs 35, 34, 35, gravy 139, pepperoni 35, hot dogs 145+, sausage 142.
No violation noted during this evaluation.		03/07/2013Routine
Establishment with an adequate metal food stem thermometer and chlorine test kit. Establishment with excellent sanitation and food handling practices.
Additional food temperatures (degree Fahrenheit) mayonnaise 36, 37, cheese 37, 36, milk 36, 37, 37, hot dogs 37, 36, ground beef 37, chunky blue cheese dressing 37, dill chips 37, shell eggs 36, 36, 37, pepperoni 37, pickles 36, 36, relish 37, 36, onions 36, 36, lettuce 39, sliced tomatoes 39, 36, coleslaw 39.
No violation noted during this evaluation.		02/02/2012Routine

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