Happy House Deli

Year by year

Inspections

1. Feb 24, 2023 Routine Score 90
   • Not serious Core (1 points)

     Permit/license posted

     POST SALES TAX PERMIT, FOOD PERMIT AND CERTIFICATE OF OCCUPANCY UP

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Serious Priority (3 points)

     One Inch Air Gap

     PROVIDE ONE INCH AIR GAP BETWEEN THREE COMPARTMENT SINK DRAIN PIPES AND FLOOR DRAIN.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     DATE FOOD PRODUCTS WITH USE BY DATE

2. Jan 5, 2022 Routine Score 95
   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     LEAK AT 3CS

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     CLEAN INSIDE OF RIC

   • Not serious Core (1 points)

     Other Violations

     LABEL 3 COMP SINK

3. Jan 26, 2021 Routine Score 83
   • Serious Priority (3 points)

     Clean Sight and Touch

     CLEAN THE INTERIOR OF THE MACHINE

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     RIC ARE DIRTY NEED CLEANING SHELVES NEED CLEANING

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     LEAK AT THE TOP AND BOTTOM OF THE 3CS

   • Not serious Core (1 points)

     Handwashing signage

     NEEDED AT ALL SINKS

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

     IS BLOCKED

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     FOOD IS NOT AT 41F

   • Serious Priority (3 points)

     Grease Trap Tickets

     NO CURRENT RECORDS

   • Not serious Core (1 points)

     Pest control-routine inspections for

     NO CURRENT RECORDS

4. Jul 25, 2019 Routine Score 93
   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     DIRTY ON BOTTOM OF COOLER

   • Not serious Core (1 points)

     Handwashing signage

5. Sep 11, 2018 Routine Score 94
   • Serious Priority (3 points)

     Clean Sight and Touch

     dirty microwave

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     broken gasket and leak in 3 comp sink

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     dusty fan cover

6. Mar 13, 2018 Routine Score 94
   • Serious Priority (3 points)

     Clean Sight and Touch

     dirty microwave

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     broken gaskets

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     dirty fan cover

7. Sep 14, 2017 Routine Score 93
   • Serious Priority (3 points)

     Clean Sight and Touch

     dirty microwave

   • Not serious Core (1 points)

     Nonfood-contact surfaces material

     dirty gaskets

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     tuna salad above 41'f

8. Mar 14, 2017 Routine Score 90
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Reach in cooler on main production line at 50°F Interior Tuna Salad 56.1°F Chicken Salad 56.2°F Sliced Tomatoes at 61.9°F

   • Serious Priority (3 points)

     Time as PHC:provide written procedures on site

     Records should be maintained if food is held out of temperature. Document when food is prepared and taken out of temperature. Tuna and chicken salads should be logged as soon as their preparation is completed. The maximum amount of time food may be held out of temperature is four hours. If time is used as a control, records should be maintained. Or alternatively, maintain proper temperatures at all times [<41°F]

   • Not serious Core (1 points)

     Equipment and Utensils Storage

     Equipment should be stored at least 6 inches above the floor. Hot plate observed on floor.

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     Chlorine sanitizer bucket in three compartment sink not labeled. All sanitizer containers should be clearly labeled as sanitizer is a potentially toxic substance.