Happy Garden

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and after handled clean and sanitizer probe thermometer and containers in reach in cooler, discussed with employee who washed hands. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in cooler non commercially packaged raw chicken above raw shrimp, discussed with operator who corrected storage of products. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. In kitchen on shelf above flip top cooler tube of pipe sealant, discussed with operator to remove product. **Warning**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee taking orders at front counter entered kitchen and without washing hands handled container of wontons and place in water to reheat, discussed with operator for employee to wash hands. **Warning**

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. Operator handled soiled metal pipe used to drain deep fryer and without washing hands operator handled clean and sanitized ladle to prepare soup, discussed with operator to wash hands. **Corrected On-Site** **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator used bare hands to handle green onions in flip top cooler, no AOP in place, discussed with operator. **Warning**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator used metal scrub brush to wash pan and afterwards rinsed pan out with water, operator did not sanitize pan before using it to scoop water into Chinese style pan to prepare soup, discussed with operator to properly sanitize equipment before use. **Warning**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer house made raw pork wontons stored directly above bags of edamame and spring roll skins, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw ground pork above raw shell eggs, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Reviewed with operator and emailed form. **Warning**

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. Reviewed with operator and emailed copy of big 6 **Warning**

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. Reviewed with operator and emailed copy of clean up poster, discussed with operator to print and display by next inspection. **Warning**

Basic - Dead roaches on premises. Approximately 1 dead roach on floor in front of dry seasonings. Approximately 1 dead roach in bucket containing sealed bag of seasoning, discussed with operator who cleaned and sanitized areas. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip top cooler grooved and no longer easily cleanable, discussed with operator to repair or replace. **Warning**

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler to right of steam table door handles and gaskets soiled with accumulation of grease and food debris, discussed with operator to clean and sanitize. **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves at cook line used to store single service to go containers soiled with accumulation of grease build up. **Warning**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee wallet stored on shelf above flip top cooler with single service take out boxes, discussed with operator to remove item. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walking cooler cooked pork egg rolls prepared onsite 2 days ago per operator. Discussed date marking with operator who date marked container. **Corrected On-Site**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walking cooler cooked broccoli (72F - Cooling)at 2:25 since 2:15 to 72F at 2:40. At this current rate of cooling product will not reach 70F within 2 hours discussed cooling with operator who moved broccoli to freezer to rapid chill. **Corrective Action Taken**

Basic - Dead roaches on premises. Inside kitchen approximately 15 dead roaches on the floor under cook line and behind refrigerator. Discussed with operator who cleaned and sanitized area. Inside kitchen in dry storage area approximately 2 dead roaches on floor behind reach in freezer. Discussed with operator who cleaned and sanitized area. **Corrected On-Site** **Admin Complaint**

Basic - Floor soiled/has accumulation of debris. In kitchen under cook line and behind reach in cooler the floor has heavy accumulation of grease and food debris. Discussed with operator to clean and sanitize areas.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line cooked rice (55F - Cold Holding) per operator product not portioned or prepared today. Operator states they leave rice there under no temperature control for rush hour until they cook. Per operator product removed from cooler approximately 1 hour ago. Operator placed rice back into walk in cooler approximately 1 hour ago. Operator placed rice back into walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-04: High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler cooked chicken (50F - Cold Holding) cooked shrimp (52F - Cold Holding) raw beef (51F - Cold Holding) cooked pork (56F - Cold Holding) bean sprouts (51F - Cold Holding) pork egg rolls (46F - Cold Holding) per operator product not portioned or prepared today see stop sale. **Admin Complaint**

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line reach in cooler shelves heavily soiled discussed with operator to clean and sanitize. **Warning** - From follow-up inspection 2025-02-04: **Time Extended**

Certified Food Manager Identification

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed