HAPPY CHINA
Latest Score
95
Last Inspected
Mar 30, 2026
Violations
19
Critical
5
Inspection History
Mar 30, 2026
Score: 95
Aug 13, 2025
Score: 98
Oct 9, 2024
Score: 94
Inspection Reports
A March 30, 2026 REGULAR Score: 95 0 violations
No violations recorded for this inspection.
A August 13, 2025 REGULAR Score: 98 0 violations
No violations recorded for this inspection.
P December 22, 2022 Score: 72 19 violations 5 critical
HANDS CLEAN AND PROPERLY WASHED
Improper hand washing. Food Employee observed washing hands in a food preparation or warewashing service sink or mop sink.
Adequate hand washing facilities supplied and accessible
Hand sink not accessible at all times. Hand sink not fully stocked at all times. (soap, papertowels, and a trashcan nearby)
Food stored covered
Food stored uncovered.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Time Temperature Control for Safety Foods (TCS) equipment not being cleaned every 4 hours. (See chart for temperature vs. cleaning frequency) (no sanitizer present during inspection)
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 41F or below. *discarded (TCS foods in roll top cooler across from cooking area temped 45-50F+)
PROPER DATE MARKING AND DISPOSITION
Potentially hazardous food prepared on site, Ready-to- Eat, and intended to be held more than 24 hours not date marked (exceptions- Reduced Oxygen Packaging).
Thermometers provided and accurate
Thermometer sensor not located in the warmest part of the refrigerator or coolest part of hot storage unit. Thermometer not easily visible in cold or hot holding unit. Thermometer not easily readable. (all TCS holding units require a thermometer)
Food properly labeled; original container
All food must be labelled with standard identity. Food removed from original packaging not labelled.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
In use wiping cloth not stored in sanitizing solution.
In-use utensils, properly stored
In-use utensil not properly stored. (Knife stored between tables)
Single use/single service articles: properly stored, used
Re-use of single service items. (cans)
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Equipment is not maintained in good repair. Food/nonfood contact surfaces is not durable, corrosion resistant and nonabsorbent. Food/nonfood contact surfaces is not smooth and easily cleanable. Food/nonfood contact surfaces does not allow for easy cleaning. (remove film from all equipment, fridge gasket, paper towels)
Ware washing facilities: installed, maintained, used, test strips
No test strips.
Nonfood-contact surfaces clean
Nonfood contact surfaces have accumulation of soil. Nonfood contact surfaces of equipment not cleaned at a frequency to prevent accumulation of soil residue.
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES
Hand sink does not function properly. No hot running water under pressure. No cold running water under pressure. (front hand sink by counter- over a week according to operator)
Toilet facilities: properly constructed, supplied, cleaned
Toliet facility unclean.
Physical facilities installed, maintained and clean
Walls not hard, smooth, easily cleanable, nonabsorbent. (remove film from stainless steel) Floors not clean. (under equipment) Employee clothing/possessions not stored properly.
Adequate ventilation and lighting
Hood filters unclean.