J. Henry’s in Griffin receives a 66% on their recent health inspection

J. Henry’s, located at 110 West College Street in Griffin, received a score of 66 points out of a possible 100 points during their 04/25/2024 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food employee with gloved hands breading raw shrimp, then change gloves without washing hands to prep salad, then touch a trashcan, then use a wiping towel with the same gloved hands.

Violation #2
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(m) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed Person in Charge (PIC) cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

Violation #3
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.

Violation #4
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed that Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 135 degrees F or above.

Violation #5
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed bulk containers not labeled with common name.

Violation #6
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed boxes of food stored directly on floor in walk in freezer.

Violation #7
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed wiping towels wet with food debris are not being stored in buckets of sanitizer in between uses.

Violation #8
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed scoops for ice cream and butter is being stored in container of room temperature standing water in between use.

Violation #9
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed scoop without handle stored in bulk container.

Violation #10
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(q)1&3 – good repair & calibration (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed prep top coolers and cooler drawers along cookline and prep line not able to maintain temperatures of 41F or below.

Violation #11
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(6)(h),(i) – warewashing equipment, clean solutions; manual warewashing equipment, wash solution temperature (c,pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed high temperature dishwasher tests strip not readily available at inspection.

Violation #12
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee personal items and drinks stored on prep tables, shelving and next to food containers.

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