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Three Happiness Restaurant

January 8, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings7
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: 3 LBS COOKED RICE, 3 LBS COOKED BEAN STEW AT COUNTER, AND(2) COOKED DUCKS INSIDE PREP COOLER IN KITCHEN AT 46.0-64.5F. NO TIME/TEMPERATURE LOGS PROVIDED. RECEIPT FOR COOKED DUCKS DATED 1/7/10. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AND HOT FOODS AT 140F AND ABOVE AT ALL TIMES. APPROXIMATE VALUE $80.00. CRITICAL 7-38-005 (A) ISSUED.
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL READY TO EAT FOOD ITEMS INSIDE UPRIGHT REFRIGERATOR.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR BROKEN GASKETS AT UPRIGHT REFRIGERATOR AND CHEST FREEZER IN BASEMENT. INSTRUCTED TO REMOVE ALL CARDBOARD, CLOTH, AND ALUMINUM LINING FROM PREP SHELVES AND RACKS. INSTRUCTED TO REMOVE STAINS AND OR REPLACE CUTTING BOARD AT PREP TABLE IN KITCHEN. INSTRUCTED TO SEAL RAW WOOD SURFACES IN BASEMENT. INSTRUCTED TO REMOVE RUST FROM MIXER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. FOLLOWING NEEDS DETAIL CLEANING AND SANITIZING: EXTERIOR AND INTERIOR COOKING EQUIPMENT, GREASE TRAPS, VENT COVERS IN KITCHEN AND TOILET ROOMS, SEWAGE CLOSET, COMPRESSOR UNIT IN BASEMENT PREP AREA, RACKS/SHELVES IN WALK IN COOLER AND BASEMENT PREP AREAS.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN WALL BASE UNDER THREE COMPARTMENT SINK IN BASEMENT AND DISH MACHINE. INSTRUCTED TO CLEAN ATTACHED WIRES AND CEILING IN 1ST.FLOOR KITCHEN.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO CLEAN LIGHT SHIELDS AND REPLACE LIGHT BULBS IN KITCHEN ON 1ST. FLOOR.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO PROVIDE WORKING VENTILATION IN 1ST. FLOOR TOILET ROOMS, REPAIR LEAKS UNDER UTILITY SINK IN BASEMENT.
code 38

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.