Happy House Chinese Restaurant Degrades its Sanitary Rating

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

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

Basic - Nonfood-contact equipment in poor repair. OUTSIDE OF WALK IN COOLER METAL PEELED UP.

Basic - Reuse of single-use articles. OLD CONTAINERS USED TO DELIVER RAW FISH RE-USED TO STORE RTE EGG ROLLS.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. EGG ROLLS COOKED 11:00 AM 3/30/14 NOT DATE MARKED.

Intermediate - Torn packages/bags of food exposing the contents to contamination. FLOUR, RICE. **Repeat Violation**

Basic - Unnecessary items on the premise. BOXES OF EQUIPMENT NOT USED IN OPERATION OF ESTABLISHMENT STACKED FOOR TO CEILING THROUGHOUT KITCHEN AND DINING ROOM.

Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.UNDER THE STOVE.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. RICE.

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

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Cardboard used to line food-contact shelves. **Repeat Violation**

Basic - Employee eating in a food preparation or other restricted area. RICE.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Unnecessary items on the premise. BOXES OF EQUIPMENT NOT USED IN OPERATION OF ESTABLISHMENT STACKED FOOR TO CEILING THROUGHOUT KITCHEN AND DINING ROOM.

Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.UNDER THE STOVE.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.

Intermediate - No soap provided at handwash sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. RICE.

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

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Cardboard used to line food-contact shelves. **Repeat Violation**

Basic - Employee eating in a food preparation or other restricted area. RICE.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Unnecessary items on the premise. BOXES OF EQUIPMENT NOT USED IN OPERATION OF ESTABLISHMENT STACKED FOOR TO CEILING THROUGHOUT KITCHEN AND DINING ROOM.

Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.UNDER THE STOVE.

High Priority - Dead roaches on premises. OBSERVED APPROX.10 DEAD ROACHES IN DRY STORAGE AREA.

High Priority - Roach activity present as evidenced by live roaches found. OBSERVED 12-15 LIVE ROACHES AROUND COOK LINE HAND SINK AND UNDER FLOOR BOARDS ON COOK LINE. OBSERVED AT LEAST 10 ROACHES ON DRY STORAGE SHELVES WITH 30-40 ROACH DROPPINGS.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements.

Intermediate - No soap provided at handwash sink.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. RICE.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, sauce, meats in walk in cooler

Basic - Stored food not covered in walk-in cooler. Rice

Basic - Food not stored at least 6 inches off of the floor. Produce in walk in cooler

Basic - Cardboard used to line food-contact shelves.

High Priority - Nonfood-grade containers used for food storage direct contact with food.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Walk-in cooler gasket torn/in disrepair.

Basic - Soil residue build-up on nonfood-contact surface. Certain in walk in cooler

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Single-service articles not stored at least 6 inches above the floor.

Basic - Employee personal items stored in or above a food preparation area.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, chicken in walk in cooler

Critical - Observed food stored on floor. chicken in kitchen Corrected On Site.

Observed employee with no hair restraint.

Observed nonfood-grade containers used for food storage. shopping bags in reach freeze

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed interior of reach-in freeze soiled with accumulation of food residue.

Critical - Observed bathroom doors left open other than during cleaning or maintenance.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. male and female

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in walk in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in walk in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. plantfood ,sauces , soups in walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. chicken in walk in cooler

Critical - Observed uncovered food in holding unit/dry storage area. plantfood in walk in cooler

Observed employee with no hair restraint.

Observed utensils in poor condition. plastic inserts

Observed single-use containers (boxes and/or cans) reused for the storage of food. chicken boxes in walk in cooler

Observed nonfood-grade containers used for food storage. paper bags, newspaper in reach in freezer Repeat Violation.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

Observed walk-in cooler gasket torn/in disrepair. Repeat Violation.

Critical - Observed soil buildup inside ice bin.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Observed handwash sink used for purposes other than handwashing. storing utensils

Observed personal care item stored with food. medication in walk in cooler

Critical - Observed container of medicine improperly stored. Dayquil stored in walk in cooler

Observed unnecessary items on the premise. boxes throughout restaurant Repeat Violation.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken wings & eggrolls in the walkin cooler .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken in the kitchen Corrected On Site by refrigerating .

Critical - Observed potentially hazardous food thawed at room temperature. Shrimp Corrected On Site.

Critical - Observed cloth used as a food-contact surface. Used to cover noodles in a reachin cooler.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Flour

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.

Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing raw chicken boxes for other foods in the walkin cooler.

Observed nonfood-grade material used for food storage. Wrapping prepped vegetables with printed newspaper in the walkin cooler .

Observed walk-in cooler gasket torn/in disrepair.

Observed clean utensils/equipment stored in dirty drawers, boxes, vestibules or toilet rooms, or between equipment/walls.

Critical - No handwashing sign provided at a handsink used by food employees. Cook's line .

Observed unnecessary items on the premise. Many boxes of items not needed in boxes throughout the restaurant . Repeat Violation.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. spices etc stored on shelving with miscellaneous non food itens neext to walkin

Critical - Observed food stored on floor. beef kitchen Corrected On Site.

Critical - Observed cloth used as a food-contact surface. in reach

Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving walkin cooler

Observed build-up of food debris, dust or dirt on nonfood-contact surface food storage containers.

Observed unnecessary items on the premise. boxes excessive papers and card board Repeat Violation.

Observed reuse of single-service articles. plastic tofu etc containers reused for food storage

Observed wall in disrepair. ladies rest room

Observed attached equipment soiled with accumulated dust/debris fan cover walkin.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. rear door in dining room obstructed by several items

Critical - Violation: 08A-28-1Observed food stored on floor. walkin cooler

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Critical - Exit signs not properly illuminated. For reporting purposes only rear door near rest rooms.

Critical - Handwashing cleanser lacking at handwashing lavatory kitchen.Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees.

Observed attached equipment soiled with accumulated grease hood filters.

Observed build-up of food debris, dust or dirt on nonfood-contact surface door of freezer.

Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving.

Critical - Observed cloth used as a food-contact surface.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Observed food debris accumulated on kitchen floor walkin.

Critical - Observed food stored on floor walkin.

Observed grease accumulated under cooking equipment.

Critical - Observed handwash aids at a non-handwash sink soap at 3 comp sink.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed nonfood-grade containers used for food storage in reachin and walkin.

Critical - Observed uncovered food in holding unit/dry storage area walkin.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only 2/08

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.

Observed build-up of food debris, dust or dirt on nonfood-contact surface, shelving.

Observed food debris accumulated on walkin floor.

Critical - Observed food stored on floor, cooler.

Observed grease accumulated under cooking equipment.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.

Observed nonfood-grade containers used for food storage.

Critical - Observed raw animal food stored over ready-to-eat food, walkin.

Critical - Observed soil residue in storage containers.

Observed unnecessary items on the premise, several non kitchen items.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.