Happy Bao's

Inspector's notes

Observed cooked Chinese cabbage, raw bean sprout, cooked beef, cooked pork, raw pooled egg in the prep cooler with internal temperature between 51*F -55*F. Ambient temperature of prep cooled measured 49.1*F using MinMax thermometer. Manager stated the above food were moved out from refrigerator about 1 hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager added ice on above food and moved above food back to refrigerator at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed cooked dumplings in refrigerator date marked 4/23/26 - 4/26/26. Manager stated the cooked dumplings were prepared on marked date and frozen in the freezer, the dumplings were moved out from freezer to refrigerator yesterday or today. Educated manager the parameters of date marking including cooked food previous stored in the freezer. Manager added the date which dumplings were moved from freezer at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed ambient temperature of prep cooler measured at 49.1*F using MinMax thermometer. TCS food stored with internal temperature between 50*F to 55*F. Manager moved all TCS food out to refrigerator and contacted technician for repairing at time of inspection. Scheduled re-inspection on 5/14/2026.

Inspector's notes

Observed raw shell eggs stored directly over washed vegetables in the glass door refrigerator in the kitchen, also observed raw unwashed vegetables stored above cooked pork, cooked rice and cooked beef in the two door refrigerator in the kitchen. Reviewed the food storage chart with manager. Manager re-arranged above food items according to food storage chart at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 containers of cooked rice put on food prep bench with internal temperature between 59*F to 70*F. Manager stated the cooked rice were taken out from refrigerator about one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager moved the cooked rice back to refrigerator at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of cooked rice cooling in the 2-door refrigerator with internal temperature of 55*F, the containers were fully covered with plastic membrane. Manager stated the rice was prepared last night, educated manager the cooling requirement and proper cooling methods. Manager discarded the cooking rice voluntarily at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beef and cooked pork in the hot holding unit with internal temperature of 109*F and 115*F. Manager stated the cooked beef and cooked pork were prepared about one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Employee reheated the beef and pork to 165*F before putting back to hot holding unit at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked dumplings date marked 8/23/25 and 8/17/25 in the reach-in refrigerator, manager stated that the dumplings were transferred from freezer about 2 days prior to inspection. Reviewed the date marking parameters with manager. Manager put proper date marking on dumplings at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The establishment using time as a control for cooked noodles, observed no time stamp on the cooked noodles at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Manager put time stamp on cooked noodles at tiime of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine at ware washing machine measured less than 10 ppm. Reviewed sanitizer parameters with manager. Manager contacted service company at time of inspection and establishment has 3 compartment sink that can be used until ware washing machine is repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice in slide door refrigerator with internal temperature of 55*F, Manager stated the rice was prepared last night and stayed out at room temperature for unknow time prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager discarded the cooked rice voluntarily. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked dumplings date marked 5/3/35 and 5/30/25 in the reach-in refrigerator, manager stated that the dumplings were transferred from freezer about 3 days prior to inspection. Reviewed the date marking parameters with manager. Manager put proper date marking on dumplings at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 plastic spray bottles with detergent in them in the kitchen have no chemical name or label provided on bottles. Working containers used for storing cleaners and sanitizers should be clearly and individually identified with the common name of the material. Manager put the label on the bottles at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee personal foods and items commingled with foods intended for customers and stored above prep area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment does not have a dedicated area for employees to stored personal items, drinks etc. Provided a designated area for safe storage of personal items so they do not pose a threat of contamination of food or food contact surfaces prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee personal foods and items commingled with foods intended for customers and stored above prep area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooling rice at 50*F, noodles at 48*F in shallow containers covered with plastic wrap. All containers had 4 inches or less of cooling foods inside. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC removed the covers at the time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food items in the top of the prep cooler, out of temperature were bean sprouts (58*F), shredded lettuce (54*F), cooked bok choy (50*F), imitation crab (52*F), pooled eggs (48*F), cooked chicken (47*F), cooked shrimp (46*F), and Chinese sausage (49*F). Food items in the bottom of the cooler were all out of temperature, ranging from 45*F to 50*F. These foods were: wheat noodles, rice, chicken broth, beef broth, cooked chicken, and cooked sliced beef. PIC stated that the food had been placed in the top and bottom of the cooler three hours prior. PIC was instructed to move all the out of temperature TCS food to a reach in cooler or freezer for rapid cooling. PIC instructed employees to move the food; food was moved. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep cooler holding a temperature of 53.8*F, measured using min/max thermometer. Informed PIC that the unit needs to be serviced. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 07/26/2024. 3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cooling rice at 57*F, noodles at 57*F and cooked pork wontons at 54*F in shallow containers covered with plastic wrap. All containers had 4 inches or less of cooling foods inside. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC removed the covers at the time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection. **2nd Repeat Violation**

Repeat Violation PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. ----- Observed an employee place dirty dishes on a dish rack before removing cleaned dishes from the dish machine and placing them back on the wire rack. Discussed that when changing tasks that the soiled gloves must be removed (if being used), and hands must be properly washed before applying new gloves or returning to work. The employee removed the dirtied dishes to be washed again was instructed to wash their hands before returning to the cleaned dishes. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. ------- Observed cooling sausage at 66*F, noodles at 49*F and cooked pork wontons at 52*F in shallow containers covered with plastic wrap. All containers had 4 inches or less of cooling foods inside. Ensure cooling from 135*F to 70*F is done in no more than two hours, and to 41*F or below in no more than four more hours. Cool most efficiently in shallow, uncovered pans in walk-ins, reach-ins or freezers. PIC removed the covers at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment ------ Observed the reach in cooler gasket in disrepair with large sections unable to provide a tight seal. All equipment must be maintained in good repair. Must repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.14, C: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition ------ Observed a large accumulation of dust within the ventilation system prep cooler and cook line. PIC stated it would be cleaned as soon as possible. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed two employees changing gloves without washing hands when changing tasks. Employees were stopped and manager was notified. Educated employees when to wash hands and employees washed hands before going back to work. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cooked noodles on food prep bench with internal temperature of 79*F and cooked rice on shelf besides the cook line with internal temperature of 68*F. Chef stated the cooked noodles and cooked rice were taken out from refrigerator about 1 hour prior to inspection. TCS food must be cold holding at 41*F or below. Manager moved cooked noodles and cooked rice to two door refrigerator for fast cooling at time of inspection. This is a repeat violation. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed two containers of cooked rice cooling at food prep bench with internal temperature of 110*F and 115*F, employee stated the rice were cooked less than one hour prior to inspection. Also observed cooked dumpling, cooked beef and cooked pork inside containers sealed by plastic membrane with internal temperature between 69*F to 81*F. Reviewed proper cooling methods with manager. Manager removed the plastic membrane and put the cooked rice in refrigerator for cooling. Correct By: Corrected At Time Of Inspection