HAPPI HOUSE TERIYAKI

Rice scoops are stored in stagnant water measured at 77F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

Food handler cards are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Fan covers inside walk-in cooler and in refrigeration units have accumulation of dust. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Precooked noddles are measured at 54F inside the prep unit. Per staff, noddles were recently delivered. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Ice was added to noddles.

Food residue observed on floor throughout kitchen. [CA] Walls and/or floors in food preparation area shall be kept clean.

Brown rice in rice cooker temperature measured between 130F. Observed rice cooker was turned off. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC turned rice cooker on and reheat brown rice for hot holding.

Rice was washed in 3 compartment sink. 1 compartment sink is indirectly plumbed. 3 compartment sink is directly plumbed. [CA] Food preparation shall be conducted at 1 compartment food prep sink.

Facility serves poki bowl (with raw/ undercooked) tuna without consumer advisory. [CA] Provide consumer warning for the sale of raw or undercooked animal-derived foods. "Consuming raw or undercooked meats, POULTRY, seafood, shellfish, or EGGs may increase your risk of foodborne illness, especially if you have certain medical conditions."