HAPPY STAR BAKERY

GRADE A Nov 12, 2025 - Cycle Inspection / Initial Inspection

Score: 9 points

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. Hot TCS food item not held at o...

GRADE A Dec 17, 2024 - Cycle Inspection / Re-inspection

Score: 9 points

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow ac...

Jul 31, 2024 - Cycle Inspection / Initial Inspection

Score: 31 points

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. Dishwashin...

GRADE A Feb 6, 2024 - Cycle Inspection / Re-inspection

Score: 11 points

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Single service article not provided. Single service article reused or not protected from contamination w...

Nov 30, 2023 - Cycle Inspection / Initial Inspection

Score: 26 points

Live animal other than fish in tank or service animal present in facility’s food or non-food area. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Liv...

GRADE A Mar 14, 2023 - Cycle Inspection / Re-inspection

Score: 2 points

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.

Feb 2, 2023 - Cycle Inspection / Initial Inspection

Score: 31 points

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. Evidence of mice or live mice in establishment's food or non-food areas. Establishment is not ...