HAPPY FLOWER EATERY AND BOBA

Only hand wash station within the kitchen area is missing soap at the time of inspection. [CA] Provide hand washing cleanser in dispenser at hand wash stations at all times. [SA] A hand pump soap dispenser was added next to hand wash.

1. Old rat droppings noted in the walk in that is no longer being used. Walk in is being used for storage and hole noted by vent lines of ventilation system. The hole has been covered properly. [CA] Clean and sanitize area of old droppings. 2. Multiple flies noted within the kitchen area at the time of inspection. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Unable to provide food handler cards for employees on site at the time of inspection. [CA] Obtain food handler cards within 30-days and keep records on site. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Walls next to prep table of jelly and prep sink have food debris stains on them at the time of inspection. [CA] Walls and/or floors in food preparation area shall be kept clean.

No food handler cards available for review. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment.

Facility lacks appropriate test strips for sanitizer. [CA] Testing equipment shall be provided to adequately measure the applicable sanitization method used during manual warewashing.

Observed excessive grime and debris behind and underneath the cookline and storage areas. [CA] Routinely clean floors, walls, and ceilings to prevent pest harborage.

Observed unused cooking equipment stored in the back of food preparation area and in the unused dining area. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Observed employees rinsing utensils in the food preparation sink and skipping the sanitization step during active warewashing. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds in the 3-compartment sink. [COS] Employee set up 3-compartment sink with sanitizer solution. Discussed cleaning and sanitizing with employees.

Observed excessive build-up and grime on the fridge gaskets and handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed bowls stored inside bulk rice containers. [CA] Provide approved utensils for use in bulk bins such as scoops with handles to prevent direct hand contact with food.

Observed bag of onions stored on the floor. [CA] Food shall be stored at least six inches above the floor to prevent contamination.

Observed the use of domestic fridge and microwave in the kitchen. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).