HAPPY HOUSE

Basic - Food stored on floor. Bulk containers of pork on the kitchen floor.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Household bleach present, employee received quaternary ammonium from neighboring restaurant. 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. Walk in cooler chicken wings, cooked beef, cooked pork Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk bins , employee removed Corrected On-Site

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

Basic - Dead roaches on premises. 1 dead by front. Manager discarded and cleaned.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Large chest freezer

Basic - Light not functioning. Near the back door. Ceiling tiles in despair above the walk in cooler.

Basic - Reuse of single-service or single-use articles. Cut jug used as a scoop

Basic - Stored food not covered. Walk in cooler beef, veggies not covered

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken wings,general chicken inside the walk in cooler.

Basic - Food stored on floor. Bulk container of beef inside the walk in cooler. Bag of onions near the back door.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside all white refrigerators and freezers.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee washing broccoli. I had the employee to wash the vegetables. Explained that all vegetables must be washed before cut. Corrective Action Taken

Basic - Stored food not covered. General chicken inside the walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 46F, beef 45F inside the top section of the reach in cooler across from the cook line. Ice was put under the product. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Next to the 3 compartment sink. Operator provided a bottle of soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Inside the bulk containers of flour, rice, etc. tin cans and plastic containers are being used.

Basic - Food stored on floor. Bag of onions by the back door. Operator removed the onions from off the floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between the reach in cooler and the prep table. The knife was removed to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Stored food not covered. Cooked, chicken inside the walk in cooler. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked wings, cooked chicken, cooked pork and cooked chicken pieces not dated. Operator said made 2 days prior.

Basic - Stored food in walk in cooler not covered. Observed cooked wings, cooked chicken, cooked pork and cooked chicken pieces not covered

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 - 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.

High Priority - Vacuum breaker missing at mop sink faucets.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: cooked noodles (58F - Cold Holding) manager put in cooler to cool and cold hold Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood has accumulated grease

High Priority - Raw animal food stored over unwashed produce. Pan of chicken stored over green onion in walk in cooler. Manager moved produce to higher shelf Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish in reach in freezer. Spoke with owner about moving it to lower part of cooler to separate from rest of food

Basic - Gasket torn in walk in cooler

Basic - Ice buildup in reach-in freezer by walk in cooler.

Basic - Reuse of single-service item. Jug cut and reused as scoop in prep area. Manager discarded Corrected On-Site