HAPPINESS RESTAURANT Fails Health Inspection - Chicago Restaurant

PROPER COOLING TIME AND TEMPERATURE - Comments: 3-501.14 OBSERVED THE FACILITY INADEQUATELY COOLING TCS FOODS SUCH AS COOKED WHITE RICE AND COOKED SHRIMP IN THE FOOD PREP AREA AT ROOM TEMPERATURE AND WITHOUT PROPER COOLING METHODS SUCH AS AN ICE BATH. AT THE TIME OF THE INSPECTION, ABOUT 7 LBS OF COOKED WHITE RICE WAS AT 57F, AND ABOUT 10 LBS OF COOKED BREADED SHRIMP WAS AT 76F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS USE ADEQUATE COOLING METHODS TO COOL ALL TCS FOODS PROPERLY. THE MANAGER DISCARDED THE PRODUCT DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED INADEQUATE HOT HOLDING TEMPERATURES FOR A VARIETY OF TCS FOODS IN THE FOOD PREP AREA; OBSERVED ABOUT 20 LBS OF COOKED BEEF AT 64F, ABOUT 20 LBS OF COOKED CHICKEN AT 78F, AND ABOUT 10 LBS OF COOKED EGG ROLLS AT 52F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN AN ADEQUATE HOT HOLDING TEMPERATURE OF 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED IN CONSOLIDATION WITH VIOLATION #20 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED SPICES OUT OF THE ORIGINAL PACKAGING AND IN CONTAINERS LOCATED BY THE WOK STATION AND WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED TO LABEL ALL SPICE CONTAINERS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED CARDBOARD BEING REUSED AS A FLOOR AND SHELF LINER IN THE FOOD PREP AREA. INSTRUCTED NOT TO REUSE CARDBOARD. ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-904.11 OBSERVED FOOD STORAGE CONTAINERS BEING STORED IN THE OUTSIDE BACKYARD. INSTRUCTED TO STORE ALL FOOD CONTAINERS IN THE FOOD PREP AREA IN ORDER TO AVOID ANY POSSIBLE CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED ACCUMULATED FOOD SPILLS AND GREASE BUILDUP ON INTERIOR AND EXTERIOR SURFACES OF ALL COOKING EQUIPMENT, COOLERS, FREEZERS, SHELVING UNITS, PREP TABLES, BULK CONTAINERS, CRATES, AND SINKS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE THE REAR TOILET ROOM AND THE CUSTOMER DINING AREA TOILET ROOM. INSTRUCTED TO PROVIDE COVERED RECEPTACLES FOR ALL TOILET ROOMS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.15 OBSERVED ACCUMULATED GREASE ON THE OUTSIDE GREASE DUMPSTER AND ON THE GROUND AROUND THE GREASE DUMPSTER. INSTRUCTED TO REMOVE GREASE ON THE OUTSIDE DUMPSTER LID AND GROUND AREA. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.15 OBSERVED ACCUMULATED GREASE ON THE OUTSIDE GREASE DUMPSTER AND ON THE GROUND AROUND THE GREASE DUMPSTER. INSTRUCTED TO REMOVE GREASE ON THE OUTSIDE DUMPSTER LID AND GROUND AREA. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.