Happy China

Observed food stored in prep cooler not maintain at 41F or below as of required. The range temperature for the chicken where between 55F and 56F. CA; All time temperature control for safety control shall be held at 41F or below for cold holding violation. COS: All concerned food were discarded

A mix of detergent and chlorine was stated by employees as the method use to sanitized the dinning table. Also, employee use the same mix detergent and chlorine for wiping cloth use to clean the prep surface in main kitchen. CA: Ensure to use sanitizer to clean and sanitized the dining table and prep table. If chlorine sanitizer is used, ensure the concentration is 100ppm

Handwashing sink not in good repair

Current inspection was not displayed

Walk-in cooler not in good repair gasket must be replaced.

Prep cooler must be service due to ambient temperature from 40F to 46F and cannot maintain food 41F or below

4 compartment sink not properly labeled

Bare concrete floor in back dry storage, prep area, and part of the kitchen

Observed a big container of rice stored in one of the compartments of the 4-compartment sink. CA: Ensure foods are not in contact with uncleaned surfaces. COS: the pot of rice was removed to be placed under the sink at the prep sink.

During the inspection, a complaint was received by a customer stating that they had requested a replacement meal after observing multiple flies landing on their food, and the customer reported that the meal was returned to them without being replaced or changed. After review, it was observed that the rice had been mixed into the beef, indicating the original plate had been handled and altered rather than discarded and remade. The person in charge (PIC) stated that the employee misunderstood the customer's request. CA: The PIC was informed that food returned by a customer must be immediately discarded and must not be re- served under any circumstances. Proper food safety procedures regarding customer returns and protection from contamination were discussed. COS: The concerned foods were discarded.

Observed food (beef, pork) stored in a room temperature that was supposed to be maintained at 41°F or below, not held properly as required. CA: all time/temperature control for safety control for safety food shall be held at 41°F or below for cold holding. COS: All concerned foods were discarded.

Observed several food items stored in the walk-in cooler, prep bottom cooler, and counter not covered or fully covered or protected from contamination- beef, chicken, broccoli, and pork. CA: Ensure all food is covered or resealed properly unless it is actively cooling.

Observed a fixed can opener with a heavy buildup of food stains. Ensure to fully clean and sanitize frequently.

Observed several pieces of food surface equipment, walk-in cooler door, prep top cooler, prep table, not cleaned to sight and touch with grease, food buildup as required.

The dining tables were not sanitized with the proper method as required. CA: either used the single paper towel and spray bottle or the two buckets method with sanitizer in both buckets. First bucket to clean and the second to sanitize the dining table. PIC was informed

No sanitizer in the bucket used to clean and sanitize the dining table. Detergent water was being used. CA: Ensure to clean and sanitize the dining tables. If chlorine-sanitized water is used, ensure the concentration is 100ppm. PIC was informed and instructed to use the container and the two bucket Methode. The first one to clean the tables and the second to sanitize the tables.

Observed several foods (Chicken, pork, beef, noodles, fruit) not date-marked as required. PIC was informed and instructed to date-mark all TCS foods and ensure RTE foods are held no longer than 7 days.

Observed several dented cans on the shelf for cans in the back rooms. ensure to segregated or stored in a designated area (dented area) from food equipment, utensil, linen, and single-service items.

observed food stored in the prep top cooler with direct contact with ice.

Observed sanitizer cloth not stored in the sanitizer bucket, with the cloths submerged in the sanitizer. Ensure to submerge the cloth in sanitizer and change the sanitizer every 4 hours or as much as needed.

observed that the vegetable sink was not properly used, and different types of utensils were stored in both compartments. Ensure the vegetable sink is used for vegetables and fruit only.

Observe several flies around the dining area.

Observed that the oil and working container were not labeled as required. Ensure to label food (bulk/ working container) if removed from the original container.

The ice scoop is stored in the ice cooler bins with the handle touching the ice (food).

Observed a drinking cup stacked wet in the front service area. Ensure they are fully air-dried before stacking them.

Single service fork not inverted or protected next to the cooked rice.

The ice cooler at the front service shall be replaced with food-grade cleanable equipment, as it is observed with heavy stains.

the 4comparment sink was not properly used, and a pot of food was observed stored in one of the sink compartments.

The 4-compartment sink is not properly labeled. No signage

Vent hood with an accumulation of excessive grease

Heavy grease on the fryer and around the cooking equipment.

Bare concrete floor in the back dry storage/prep area and part of the kitchen.

Excessive grease buildup under the working area, wall, and selling also buildup of grease stained throughout the kitchen.

Observe several food items stored in the walk-in cooler that are not covered or fully covered—beef, chicken, pork. Corrective action(CA): Ensure that food is covered or resealed properly unless it is actively cooling.

Observed black and pink mold-like substance on the drip plate of the ice machine and on the top and inside the ice cooler at the front service. CA: ensure all surfaces are cleaned and sanitized frequently to prevent the buildup of moldlike substance.

Observed a fixed and manual can opener with a heavy buildup of stains. Ensure they are fully cleaned and stained frequently.

Observed pork stored at room temperature for cooling. CA: Ensure to use the approved method, such as shallow pans, ice bath, and loosely cover the container. Do not pour fresh water. The person in change was informed and instructed to use a shallow pan and store it in the walk-in cooler for rapid cooling.

No food probe thermometer in the facility.

Observed several food items- shrimps_ stored with direct contact with ice.

The ice cooler at the front service shall be replaced by food service equipment, commercial grade.

Observed Teflon with scratch and heavy buildup of burn food debris. they shall replace since they are not in good repair.

The cutting board was heavily marked, stained. They shall be replaced since they are not in good repair.

Strainer not in good repaired. It was replaced during the inspection.

The 3-compartment sink was not properly used, observed a bucket of dirty lines was stored in one of the compartments.

3-compartment sink not properly labeled. No signage.

Observed strainer, pans, and Teflon not free from grease and buildup of food debris.

Vent hood with accumulation of excessive grease

Bare concrete floor in back dry storage/prep area and part of kitchen.

Excessive grease buildup under the workstation, walls, and ceilings. Also, heavily grease stained throughout the kitchen.

Scoop with no handle stored in the bulk of sugar in the back storage.

Silver spoons and forks and plate not coved or inverted at main kitchen

Rice single service boxes were not covered or inverted or protected from contamination on the single service table in the main kitchen.

Non smooth and cleanable cutting board. The cutting board shall be replaced.

Certified food safety manager certification was not posted and expired (2/2024). Corrective action (CA): The person in charge was informed that food facility is required to have a valid CSFM certification posted in public view. Also, the facility shall have a valid certification within ninety days of the expiration date. they must enroll, pass, and obtain a new certification and notify the health department.

Observed multiple dented cans on the cans shelf. all damaged or recalled foods held for return shall be segregated and stored in a designated area.

Observed a box of food on the floor of the Walk-in freezer. Food shall be stored 6 inches off the floor.

The last inspection report was not displayed

Heavy buildup of ice in the walking freezer

Vent hood has accumulated excessive grease.

Bare concrete floor in back dry storage/prep area and part of kitchen.

Excessive grease buildup under the station. walls, celling heavily stained.

Observed foods (beef, chicken) in the walk-in cooler with the temperature above 41°F. Observed food in the make table (shrimp, Chicken, beef) not held at 41°F or below. CA: Time/temperature control for safety (TCS) foods shall be held at 41°F or below for cold holding. COS: The affected foods were discarded.

Observed handwashing sink without hot water. Corrected action (CA): The hand washing sink shall be equipped to provide a flow of water at least 100°F (38°C) throughout the faucet.

Observed cooked rice containers, lettuce, and washed vegetables not labeled and the date marked with the date they were prep or the date they must be discarded. CA: Ready-to-eat (RTE) TCS foods shall be the date marked with the discard date when held longer than 24 hours.

Observed Prepacked meat (beef) with "use by" date April 28 not discarded after 7 days. Corrective Action: Food shall be discarded if exceeds 7 days. Corrected on-site: foods (prepacked meat beef) were discarded.

Observed multiple dented cans on the cans shelf. all damaged or recalled foods held for return shall be segregated and stored in a designated area.

Observed a box of food on the floor of the Walk-in freezer. Containers of soy sauce were stored on the floor of the main kitchen. Food shall be stored 6 inches off the floor.

Walk-in- cooler on and make table ambient were 48°F and unable to hold foods at 41°H or below. They must be serviced and the person in charge was informed to call the health department when they are.

Vent hood has accumulated excessive grease.

Bare concrete floor in back dry storage/prep area and part of kitchen.

Excessive grease buildup under the station. Walls heavily stained.