Happy Fresh Market

Used wiping clothes were stored directly on the cutting boards despite sanitizer bucket containing sanitizer was prepared., , Store wiping clothes in use inside effective sanitizer solution between uses.

A large amount of dried meat debris was found accumulating in the upper and bottom chamber of the meat saw in the butchering department., , Meat saw must be cleaned and sanitized after use.

The Foster upright hot holding unit was set between 43C to 53C at different shelves. High risk foods such as meat buns were measured around 45C and were discarded., , The steam table beside the bubble tea station was not on and cooked meat was inside the tray measured around 27C. Meat was discarded., , High risk foods must be kept either above 60C or under 4C.

Staff on site cannot answered what temperature requirement for a hot holding unit or a cooler. Food handling knowledge is inadequate., , Ensure all food handlers complete a free food safety basic course. English online module link and a booklet in Chinese are attached in the email.

No air gaps at the dipper wells., , Provide an air gap at the dipper wells.