HAPPI WOK

High Priority - Container of medicine improperly stored. Observed cough medicine stored above flip top unit. Manager removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable on prep tables and flip top unit. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris build up on the shelves in the walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable on the prep tables and flip top unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on the reach in coolers in the kitchen near the entrance of the kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the interior of the reach in freezer being soiled with food debris.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle being used as a scoop in a container of sauce in the walk in cooler.

Basic - Ceiling stained and not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cellphone on the shelf above the flip top unit on the cook line. Employee removed. Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed a 5 gallon bucket of sauce being stored on the floor in the walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the handles to the reach in cooler being soiled with grease build up.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusted shelves in the walk in cooler.

High Priority - Container of medicine improperly stored. Observed stored in reachin cooler on cookline Corrected observed employee remove Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee work the front registers and then proceed to prepare food with out washing hands Inspector explained proper hand washing to employee

High Priority - Nonfood-grade bags used in direct contact with food. Observed egg rolls stored in non food grade bag on cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over sauces in walk-in cooler Observed raw chicken stored over veggies in walk-in cooler Corrected observed employee remove Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (45 - Cold Holding) in reachin cooler on cookline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45 - Cold Holding) in reachin cooler on cookline

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas Observed ceilings throughout kitchen not smooth and easily cleanable Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee pork and seafood stored with sale food in walk-in cooler Observed employee remove Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed tools stored on shelf under cookline grill top Corrected observed employee remove Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside chest freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on chest freezer gasket Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Observed old food debris on clean dishes in dish area

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored on floor in dish area Observed employee place on shelf Corrected On-Site

Basic - Stored food not covered. Observed bulk flour stored uncovered Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table Corrected observed employee remove Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed 2 wood pallets stored in kitchen unsealed

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by front counter was blocked by chair and items stored in sink. Manager cleared Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. On walk in cooler door

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen and dish

Basic - Stored food not covered. Egg rolls in walk in cooler not covered

High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic grocery bags used to store food.

High Priority - Single-use take-home food container refilled with food. Observed food stored in single use containers

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Poultry (42F - Cold Holding); Poultry (41F - Cold Holding); raw chicken (44F - Cold Holding); raw beef (44F - Cold Holding); cooked pork (44F - Cold Holding); cut lettuce (52F - Cold Holding); tofu (52F - Cold Holding)- all food temperatures taken from reach in cooler on cooks line. Operator removed food and place in walk in cooler. retempt: raw chicken:41f, cooked pork: 42F, cut lettuce: 41F, Tofu 49F. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Cleaner next foods bags under counter.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker on splitter at mop sink.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken wings covered in walk-in cooler. Uncovered chicken wings. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rice cooker interior

Intermediate - Handwash sink not accessible for employee use at all times. Containers in front of hand washing sink.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator had non food contact bleach. Operator got food contact bleach from store. Corrected On-Site Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Cleaning solutions in spray bottle on the front counter.

Basic - Bowl or other container with no handle used to dispense food. Can in bulk. Remove Operator replace with scoop Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food.

Basic - Reuse of single-service or single-use articles. Plastic jug cutdown scoop in cookline.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of water on cook line. Bulk container of bulk flour and corn starch.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed old food debris on cookline prep tables and fryer

Intermediate - Handwash sink not accessible for employee use at all times. Observed a container of vinegar stored in hand sink in dish area

Basic - Food not stored at least 6 inches off of the floor. Observed a container of sweet and sour sauce stored on floor on cookline

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside chest freezer in dish area

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed unsealed wood near walk-in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed stored on prep table

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade with debris on the blade.

Basic - Bowl or other container with no handle used to dispense food. Observed a #10 can with no handle in the rice container . Operator removed the can. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap in the door and the floor that will allow pests to get in. Repeat Violation

Basic - Food stored on floor. Observed 2 buckets of sauce stored on the floor near the wok station. Employee moved the sauce to the shelf. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed an ice build up in the freezer chest in the triple sink area.

High Priority - Nonfood-grade bags used in direct contact with food. Observed bags used for rice used to freeze items in reach in freezer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a white cutting board with excessive grooves on the cutting board making it hard to clean. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand sink next to the triple sink blocked by a big pot. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed a bottle of water in the prep area. Manager removed the water and threw it away. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap in the door at rear of the kitchen. Repeat Violation

Basic - Food stored on floor. Observed onions stored on the floor of the walk-in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on the walk-in cooler door with debris and mold like substance. Observed the fan cover in walk-in cooler with debris on the cover.

Basic - Soiled dry wiping cloth in use. Observed cook using the same dry wiping cloth to wipe down surfaces. Recommend to operator to use a sanitizer bucket and I showed them how to make it.