House of Joy

Inspection history 6 visits

1. 2025
2. Failed Jul 16 Score 50 ▲2

   Cycle Inspection

   9 violations, 6 critical

   • Critical Hot TCS food item not held at or above 140°F
   • 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
   • 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
   • Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
   • Critical Time/temperature control for safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165°F for 15 seconds with no interruption of the cooking process • ground meat, and food containing ground and comminuted meat, to or above 158°F for 15 seconds with no interruption of the cooking process, except per individual customer request • pork, any food containing pork to or above 150°F for 15 seconds • mechanically tenderized or injected meats to or above 155°F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • raw animal foods cooked in microwave to or above165°F, covered, rotated or stirred • all other foods to or above 140°F for 15 seconds; shell eggs to or above 145°F for 15 seconds except per individual customer request
   • Critical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment's food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies
   • Minor Nonfood-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
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used
3. Failed Jun 5 Score 48 ▲20

   Cycle Inspection

   1 violation

   • Minor Nonfood-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
4. Failed Jun 3 Score 28 ▼41

   Cycle Inspection

   14 violations, 10 critical

   • Critical No handwashing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or warewashing area. Handwashing facility not accessible, obstructed or used for non-handwashing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device
   • Critical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed
   • Critical Hot TCS food item not held at or above 140°F
   • Critical Evidence of rats or live rats in establishment's food or non-food areas
   • Critical Live roaches in facility's food or non-food area
   • 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
   • Critical Food-contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food
   • 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
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan
   • Minor Nonfood-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
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
   • Minor Design, construction, materials used or maintenance of food-contact surface improper. Surface not easily cleanable, sanitized and maintained
   • Minor Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of
5. 2024
6. Passed Mar 18 Score 69 no change

   Cycle Inspection

   1 violation

   • Minor Nonfood-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

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