HAPPI CHINA INC

High Priority - Dented/rusted cans present. See stop sale. Dented 5lb can of hoisin sauce stored with undamaged product. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat soy sauce in walk in cooler. Operator moved chicken. Corrected On-Site Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Dented 5lb can of hoisin sauce stored with undamaged product. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of shelf over prep table on cook line. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meal stored on same shelf as cans. Operator disposed of employee meal. Corrected On-Site

High Priority - Container of medicine improperly stored. Employee container of sore throat medicine stored above reach in cooler. Operator moved medicine container to proper area. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 4 5lb cans of Oyster sauce 2 5lb cans of bean sauce.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over ready to eat crab Rangoon and egg roll in reach in cooler near cook line. Operator moved raw items below ready to eat. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Container of generic brand wasp sparky stored above jasmine rice. Operator moved bug spray. Corrected On-Site

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. Establishment has no procedure available. Emailed operator form HR 5030-104.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by flour blocked by ladder. Operator moved ladder away from hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink by flour filled with containers and apron. Operator moved containers and aprons out of hand wash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for flour in storage area. Operator removed plastic bowl. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen has acoustic tile ceiling at parts of it.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.

Basic - Damaged/spoiled/recalled food not properly segregated. Damaged cans of oyster and bean sauce not separated from other cans of the same product. See stop sale.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage above reach in cooler on cook line. Operator moved beverage. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal oranges not separated from restaurant food. Stored on top of reach in cooler and near cans of ready to eat food Operator removed personal food from food meant for the consumer. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and iPad stored on shelf above jasmine rice.

Basic - Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint in kitchen. Operator put on hat. Corrected On-Site

Basic - Food stored on floor. Buckets of soy sauce stored on floor of dry storage. Containers of soy sauce stored on floor near rear exit. Oil stored on floor under cook line. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages stored in walk in cooler, not separate from food for customers.

Basic - Stored food not covered. Cooked chicken and beef not covered in walk in cooler. Operator covered food items. Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of sesame oil unlabeled on cook line. Operator added label. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in counter for 3 hours: cut lettuce (61F - Cold Holding) Operator moved to the freezer for rapid chill. Second temperature 42F Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can. Trash can was relocated. Handwash sink near warewashing area had clothing stored inside. Operator relocated. Corrected On-Site

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 only has bleach that does not state that it is safe for food contact surfaces. Operator went to the store to purchase sanitizer. Operator now has bleach that is safe for food contact surfaces.Admin Complaint Corrected On-Site Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared yesterday morning not date marked. Operator added date to chicken. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. bowl with no handle used to scoop food. Discussed with operator. Bowl removed from flour. Corrected On-Site

Basic - Employee eating while preparing food. Employee eating shrimp while cooking. Discussed with employee.

Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking with no hair restraint Corrected On-Site

Basic - Food stored on floor. Sauce stored on the floor of the walk in cooler. Operator relocated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container of employee soup in hand sink. Item removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, won tons. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee raw fish not segregated from customers food. Raw fish moved to bottom shelf. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took a phone call and went back to work, no hand wash.

High Priority - Raw animal food stored over or with unwashed produce. Raw pork stored over cream cheese. Operator moved raw pork to gain compliance Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over or with unwashed produce. Unwashed vegetables placed in box with raw shell eggs. Operator moved the vegetables to be separated from the eggs. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sauce in pan stored in hand wash sink. Operator removed sauce from hand wash sink Corrected On-Site

Basic - Cloth used as a food-contact surface. Wiping cloth used to cover prepped vegetables. Operator removed wiping cloth.

Basic - Reuse of single-service or single-use articles. Establishment reusing single service plastic containers to store food.

High Priority - Container of medicine improperly stored. Prescription medication stored in box on counter where food is stored for pick up. Operator moved medicine. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Dumpling118F hot holding over the steam well. Operator placed dumpling in steam well to reheat.

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. Discussed and provided handout pertaining to vomit and diarrheal events.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels missing from hand wash sink located near 3 compartment sink. Operator replenished paper towels during inspection

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided employee agreement

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- Cooked beef, cooked pork

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over cook line. Discussed separating personal beverage from prep areas. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discussed the need to store wiping cloths in sanitizer solution between uses Repeat Violation

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. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. 2 hand wash sinks blocked. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over ready to eat produce, operator moved the raw sausage from above ready to eat cut produce. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg roll 47F cold hold, battered chicken 46F cold hold. Operator stated that the foods were on the counter for less than 4 hours. Other foods in reach in were at proper temperature. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by white barrel operator moved barrel. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between the prep table and make table

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discussed the need to store wiping cloths in sanitizing solution

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took phone call and went back to work with no hand wash. Discussed the importance of proper hand washing.

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sauce, Raw pork over cabbage. Operator to rearrange the walk in cooler to store raw meats under ready to eat foods Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried dumplings 75F held on counter, fried chicken 80F held on counter. Items moved to cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by stool in rear of kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked pork, egg roll. Operator was able to determine the prep date and dated accordingly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over rte eggrolls in whit refrigerator at front. Raw chicken over sauces in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken next to fryer at 48°f, Operator put item in reach in cooler for quick chill. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back prep area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and egg rolls in walk in cooler no date marks. Corrective Action Taken

Basic - Clean utensils stored between equipment and wall. Knife. Corrected On-Site