Food Inspections

HAPPY CHINA

Inpection Notes

Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed Chips on a table in a container and condiments in open containers in front of the wok all uncovered. Food must be stored covered in order to prevent overhead contamination. COS: PIC placed lids and plastic wrap on items. new violation. Corrected On-Site. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Observed Garlic in oil out at room temperature in front of the cooking wok at 87 Degrees Fahrenheit. Manger claimed nobody ever told him that Garlic in oil needs to be kept at 41 Degrees Fahrenheit. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Garlic in oil was voluntarily discarded during the inspection. New Violation. Corrected On-Site. New Violation.

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