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    Happy China Inc

    Uploaded by

    Liz Shepard
    This food establishment inspection report documents two priority violations, one priority foundation violation, and one core violation found at Happy China Inc. Shell eggs were left out at improper cold holding temperature, which was corrected during the inspection. A handwashing sink was blocked by a pan. The cooler door was dirty. The facility was instructed to correct all violations within required timeframes to maintain their food service license.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Happy China Inc

    Uploaded by

    Liz Shepard
    87 views2 pages
    This food establishment inspection report documents two priority violations, one priority foundation violation, and one core violation found at Happy China Inc. Shell eggs were left out at improper cold holding temperature, which was corrected during the inspection. A handwashing sink was blocked by a pan. The cooler door was dirty. The facility was instructed to correct all violations within required timeframes to maintain their food service license.

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    Happy China Inc

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    This food establishment inspection report documents two priority violations, one priority foundation violation, and one core violation found at Happy China Inc. Shell eggs were left out at improper cold holding temperature, which was corrected during the inspection. A handwashing sink was blocked by a pan. The cooler door was dirty. The facility was instructed to correct all violations within required timeframes to maintain their food service license.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    87 views2 pages

    Happy China Inc

    Uploaded by

    Liz Shepard
    This food establishment inspection report documents two priority violations, one priority foundation violation, and one core violation found at Happy China Inc. Shell eggs were left out at improper cold holding temperature, which was corrected during the inspection. A handwashing sink was blocked by a pan. The cooler door was dirty. The facility was instructed to correct all violations within required timeframes to maintain their food service license.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    St.

     Clair County Health Department    
    Environmental Health Division
       
     
     

      ST. CLAIR COUNTY HEALTH DEPARTMENT


         ENVIRONMENTAL HEALTH DIVISION
     
    Foodservice  Establishment Inspection Report
     
    Establishment      
    Information
    Facility Name Facility Type State License Number Facility Telephone #
    Happy China Inc FIXED EST/ SFE4374076434   
    COMMISSARY
    Facility Address
    4350 Twenty Fourth Ave Ste 704 , FORT GRATIOT , MI , 48059
    Inspection Information  
    Inspection Type Inspection Date
    Routine 07/23/2018
     
    Food Safety      
    Choking Poster Smoking (Meets PA 188) License Displayed Certified Manager
    Yes Yes Yes Yes
     
    This facility was inspected to determine the level of compliance with Food Law of 2000 Act No. 92.  Violations cited in this report shall be corrected with
    the time frames specified below, but within a period not to exceed 10 calendar days for priority or priority foundation items (8-405.11) or 90 days for core
    items (8-406.11).  Failure to comply with this notice may result in license suspension and/or other legal action.  You have the right to appeal any
    violation listed.

     Observed Priority Violations
    Total # 1
    Repeated # 0
    3-501.16 (A)(2), (B) - POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
    Observation: (CORRECTED DURING INSPECTION): Shell eggs left on counter after purchase at nearby
    store, temperature is greater than 41F, for less than four hours. Items moved to cooler for storage.
    Corrective Action(s): Maintain cold potentially hazardous foods at or below 41°F Action Taken: Person in
    charge relocated to cooler.
    Code citation: (A) Except during preparation, cooking, or cooling, or when time is used as the public health
    control as specified under §3-501.19, and except as specified under ¶ (B) and in ¶ (C ) of this section,
    POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR
    SAFETY FOOD) shall be maintained:
          (1) At 57°C (135°F) or above, except that roasts cooked to a temperature and for a time specified in ¶
    3-401.11(B) or reheated as specified in ¶ 3-403.11(E) may be held at a temperature of 54oC (130oF) or above; P
    or
          (2) At 5ºC (41ºF) or less. P
    (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated
    EQUIPMENT that maintains an ambient air temperature of 7°C (45°F) or less. P
    (C) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) in a
    homogenous liquid form may be maintained outside of the temperature control requirements, as specified under ¶
    (A) of this section, while contained within specially designed EQUIPMENT that complies with the design and
    construction requirements as specified under ¶ 4-204.13(E).
     

    Happy China Inc (Inspection Date: 07/23/2018) Page 1 of 2


    Observed Priority Foundation Violations
    Total # 1
    Repeated # 1
    5-205.11 - USING A HANDWASHING SINK
    REPEAT OBSERVATION (CORRECTED DURING INSPECTION): Pan stored in handwashing sink, sink
    unavailable for use.
    Corrective Action(s): Train food employees that handwashing sinks shall not be used for any other purpose than
    handwashing. Action Taken: Discussed with person in charge, item removed.
    Code citation: (A) A handsink shall be maintained so that it is accessible at all times for food employee use.
    (B) A handsink may not be used for purposes other than handwashing.
    (C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.
     
     Observed Core Violations
    Total # 1
    Repeated # 0
    4-602.13 - NONFOOD CONTACT SURFACES
    Observation: The cooler door is not cleaned on a frequent basis, residue is noted.
    Corrective Action(s): Clean all equipment on a routine basis to prevent accumulation of soil residues. Correct By:
    23-Jan-2019
    Code citation: Nonfood CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to
    preclude accumulation of soil residues.
     

    Law and code excerpts in report are for information only and not as the basis for legal or judicial determinations. Always verify them against the most
    recent available copy of the law and code.
     
    Comments
     
     
     
     
         
     

    Person in Charge   Sanitarian

        Linda Stanbridge

    Happy China Inc (Inspection Date: 07/23/2018) Page 2 of 2

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