HAPPY CHANG

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...,raw chicken, raw beef , raw pork , raw shrimp all at 45° , bean sprouts, baby corn, noodles all at 50° in flip top reach in drawer at kitchen. Per operator food being held less than four hours. Operator moved some food another acceptable cooler and ice down on some food. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device and soap provided at handwash sink at sushi station...operator provided Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...green sauce in reach in freezer . Operator date marked. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with beans sprouts (48°F - Cold Holding)stored inside flip top cooler on kitchen area. Observed inside Sushi bar area small cooler; cream cheese block (50°F - Cold Holding); imitation crab (48°F - Cold Holding). Per operator products stored for approximately two hours. Per operator products not prepared or portioned today. Operator moved to inside of reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice on front counter area with no time marked . Per operator product stored for approximately 30 minutes. Operator time marked for the remaining time of 3.5 hours.