Sloppee Toppee LLC dba Henry St. Bistro

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.

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.

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.

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.

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.

Observed cooked oxtails stored adjacent to raw shrimp in a reach-in cooler. Observed tartar sauce stored above raw chicken fillets. Observed containers of raw chicken wings stored above ground beef and raw lamb chops.

CA/COS: PIC rearranged food items at the time of inspection in accordance with required minimum cooking temperatures to prevent cross-contamination.

RCA: Improper storage of food resulting in potential cross-contamination. 511-6-1-.03(6)(a) – Food Storage, Protection from Contamination (P)

Food shall be protected from cross-contamination by:

Separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat foods; and

Separating different types of raw animal foods (such as poultry, beef, lamb, and seafood) from each other by arranging food in equipment so that cross-contamination is prevented.

Observed a pan of oxtails cold holding above 41F temperature (see temp log). PIC stated oxtails were prepped on 1/27/26.

CA/COS: PIC discarded food items.

RCA: Food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed can opener to have accumulation of old food debris.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed multiple sauces (mayo, tarter, and ranch) to be above 41F (see temp log) stored inside of the reach in unit. Upon further inspection, PIC stated sauces were prepped on Sunday 6/1/25. The ambient of the reach in unit at the bar, temperature is 69F.

CA/COS: Directed staff to discard all sauces. Instructed staff to replace with new sauces and store in a ice bath until active use.

RCA: Food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed no CFSM onsite.

RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Observed gap in the back door.

CA: PIC shall have a weather/ rubber strips installed at the back door to seal the building from the outside. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors.

Observed ambient temperatures in bar and kitchen reach-in cooler exceeding 41F.

CA: PIC shall have unit serviced to ensure they can hold at the appropriate temperatures during services.