Happy Garden

1236-1238 Spofford Ave
Bronx, NY 10474
(718) 617-1818

Current Inspection Grade: A

1. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
2. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

1. (Critical) Hot TCS food item not held at or above 140 °F.
2. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
3. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
4. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
5. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
6. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
7. Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
8. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.

1. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
4. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
5. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
6. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
2. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
3. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
4. (Critical) Food Protection Certificate not held by supervisor of food operations.
5. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.