HAPPY CHINA

15C: .05(7)(a)2,3Shelving in the walk-in cooler with rust and debris accumulation. Grease accumulation above the woks. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17D: .07(4)(b)Employee personal items stored on prep surfaces and above customer food. // Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items relocated. //

6-2: .04(6)(g)Observed frozen cooked ribs and cooked pork stored in an upright freezer prepared on Friday, and cut cabbage stored in the walk-in cooler prepared on Saturday not labeled with their preparation dates. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: //Food items were properly labeled.//