HEN HOUSE EATERY

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Inspection history

1. Feb 2, 2026

   ✓
   1 violation

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Mar 11, 2025

   ✓
   1 violation

   • Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms

3. Jan 22, 2025

   ✕
   8 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Jan 23, 2024

   ✕
   8 violations

   • Separate raw animal foods from ready-to-eat foods.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Keep the physical facilities in good repair.

5. Feb 2, 2023

   –

6. Jan 20, 2023

   ✕
   8 violations

   • Separate raw animal foods from ready-to-eat foods.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Equipment food-contact surfaces and utensils must be clean.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.