HAPPY BOWL

Violations (24)

• 1

  Person in charge present demonstrates knowledge and performs duties

  Employees lack basic food safety knowledge.Corrective Actions: Ensure all employees have basic food safety knowledge.

• 2

  Certified Food Protection Manager / Food Handler Certification

  Unable to provide a food handler cards for employee on site.Corrective Actions: Ensure all food handling employees have food handler cards.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no bodily fluid cleaning kit on site.Corrective Actions: Ensure to have a bodily fluid cleaning kit on site at all times.

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed employee at a drink and then begin putting away raw chicken without washing hands.Corrective Actions: Ensure employees eat and drink in a designated area away from restaurant food and food contact surfaces. Ensure employees wash hands before handling food after eating and drinking.

• 8

  Hands clean and properly washed

  Observed employee come into the kitchen from the break area and begin food handling without washing hands. Observed employee handle raw shrimp and then handle the ice scoop without washing hands. Observed employee go from handling unclean rags in the hand sink to cutting raw chicken. Corrective Actions: Ensure employees wash hands upon entering the kitchen. Ensure employees wash hands in between tasks.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no soap or paper towels at the hand sink. Observed the hand sink was dry and the faucet was turned to the side as if it is not used. Observed the water turn red from rust when the faucet was turned on.Corrective Actions: Ensure the sink is fully stocked at all times.

• 13

  Food in good condition, safe and unadulterated

  Observed open shrimp in the 3 compartment sink with unclean rags and dishes. Observed employee dump drink in the sink while another employee was taking open shrimp from the other compartment.Corrective Actions: Ensure the shrimp is discarded. Ensure the 3 compartment sink is washed,rinsed, and sanitized, and air dried before being used as a food contact surface. Ensure the 3 compartment sink is only used for one purpose at a time.

• 15

  Food separated and protected

  Observed raw chicken above shrimp in the reach in cooler. Observed raw chicken store in the top chamber of the prep cooler above uncovered ready to eat squash. Obsrved eggs stored on a bucket of sauce.Corrective Actions: Ensure raw chicken and raw shelled eggs is stored below all other foods. Ensure raw beef is stored above chicken and below all other foods. Ensure raw shrimp and other fish is stored above steak and chicken and below all other foods. Ensure ready to eat foods are stored above all other foods.

• 22

  Proper cold holding temperatures

  Observed bean sprouts in the reach in prep cooler at 50*F.Corrective Actions: Ensure all temperature as a control for saftey foods is kept at 41*F or lower. Ensure all temperature as a control for safety foods out of temperature are discarded immediately.

• 22

  Proper cold holding temperatures

  Observed eggs next to the cook line at 73*F upon inspectionCorrective Actions: Ensure temperature as a control for safety foods are kept at 41*F or lower at all times.

• 22

  Proper cold holding temperatures

  Observed chicken on a cutting board, then put in a bag, and left on the counter. The chicken had an internal temperature of 59*F.Corrective Actions: Ensure the chicken is discarded immediately. Ensure temperature as a acontrol for safety foods are quickly prepped and returned to the refrigerator as quickly as possible. Ensure all temperature as a control for safety foods are 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed several food items in the reach in cooler, prep cooler, and reach in freezer with no date label.Corrective Actions: Ensure all foods are date labeled at all times.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no allergen awareness poster posted in the kitchen for staff.Corrective Actions: Ensure an allergen awareness poster is posted in the kitchen for staff.

• 28

  Toxic substances properly identified, stored, used

  Observed employee medicines stored above the prep cooler. Observed employee medicines stored in the reach in cooler on top of crunchy noodles.Corrective Actions: Ensure employee medications are stored below and away from restaurant items. Ensure to have a labeled designated area for employee items.

• 35

  Approved thawing methods used

  Observed shrimp in the 3 compartment sink thawing.Corrective Actions: Ensure to use an approved thawing method: 1) frozen to cooked 2) Frozen to refrigerated to cooked 3) frozen to submerged in a bowl with 70*F water flowing over to create a waterfall effect.

• 36

  Thermometers provided and accurate

  Unable to provide a stem thermometerCorrective Actions: Ensure to have a stem thermometer on site at all times.

• 37

  Food properly labeled; original container

  Observed buckets of bulk items like sugar and rice in sauce buckets and no content label.Corrective Actions: Ensure all containers are labeled with a content label.

• 38

  Insects, rodents and animals not present

  Unable to provide a pest control service report during the inspection. Observed the back door open for the duration of the inspection and then put screen door was damaged.Corrective Actions: Ensure a licensed pest control servicer does regular pest control treatments and the service reports can be provided during the inspection. Ensure the screen door is repaired and fully closes to ensure pest cannot enter the premises.

• 39

  Contamination prevented during food preparation, storage and display

  Observed several foods throughout the kitchen with no lid.Corrective Actions: Ensure all foods are covered throughout the facility.

• 43

  In-use utensils; properly stored

  Observed scoops with handles being stored in bulk product with the handles touching the food product,Corrective Actions: Ensure scoop handles are stored out of the food product to prevent contamination.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed single use soup bowls being used as a scoop.Corrective Actions: Ensure single use items are used for a single use only and scoops with handles are used to prevent contamination of the food product.

• 47

  Food and non-food contact surfaces cleanable, properly designed, constructed and used

  Observed the bottom shelf of the reach in refrigerator was unclean.Corrective Actions: Ensure all equipment is cleaned regularly.

• 55

  Physical facilities installed, maintained, and clean

  Observed several areas with exposed wood. Observed a hole in the wall beind the ice machine. Observed the frp pulling from the wall in several places. Observed the wall next to the grill and the reachin freezer had significant food debris. Observed a divider missing on the 3 compartment sink.Corrective Actions: Ensure all surfaces are smooth, durable, nonabsorbant, fully sealed, and easily cleanable. Ensure all surfaces are cleaned regularly. Ensure to have a 3-compartment sink.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed the lights in the front service area where drinks are prepared the lights have no cover. Observed the vent hood had significant grease accumulation and had no last service date sticker or due for service sticker.Corrective Actions: Ensure the lights have covers or are shatter resistant. Ensure the vent hood is cleaned and serviced as soon as possible.