3415 28th Street

Port Huron, MI 48060

Phone # 810-987-5306
Fax # 810-985-5533

  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 01/19/2018

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.

Happy China Inc (Inspection Date: 01/19/2018) Page 1 of 3

  Observed Priority Violations
Total # 2
Repeated # 0
3-302.11 (A)(1)(a & b), (A)(2) - PACKAGED AND UNPACKAGED FOOD - SEPARATION,
PACKAGING, AND SEGREGATION
Observation: (CORRECTED DURING INSPECTION): Raw chicken and raw beef stored above vegetables.
Corrective Action(s): To prevent cross contamination, store according to the law. Action Taken: Discussed with
person in charge, raw items relocated below produce.
Code citation: (A) FOOD shall be protected from cross contamination by:
      (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding,
and display from:
       (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or
MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables, and
       (b) Cooked READY-TO-EAT FOOD;
      (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as
beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and
display by:
       (a) Using separate EQUIPMENT for each type, or
       (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is
prevented, and
       (c) Preparing each type of FOOD at different times or in separate areas;
(B) Subparagraph (A)(4) of this section does not apply to:
      (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before
consumption;
      (2) PRIMAL CUTS, quarters, or sides of raw MEAT or slab bacon that are hung on clean, SANITIZED hooks
or placed on clean, SANITIZED racks;
      (3) Whole, uncut, processed MEATS such as country hams, and smoked or cured sausages that are placed on
clean, SANITIZED racks;
      (4) FOOD being cooled as specified under Subparagraph 3-501.15(B)(2); or
      (5) SHELLSTOCK.
5-402.11 - BACKFLOW PREVENTION
Observation: (CORRECTED DURING INSPECTION): Food prepared in a sink not properly air gapped. Air
gap provided in proper food prep area.
Corrective Action(s): Design the sewage system in a manner that would preclude a direct connection between the
sewage system and the drain from which food is placed. Action Taken: Air gap provided in proper food prep
sink.
Code citation: (A) Except as specified in (B), (C), and (D) of this section, a direct connection may not exist
between the SEWAGE system and a drain orginating from EQUIPMENT in which food, portable equipment, or
utensils are placed.
(B) Paragraph (A) of this section does not apply to floor drains that orginate in refrigerated spaces that are
constructed as an integral part of the building.
(C) If allowed by LAW, a warewashing machine may have a direct connection between its waste outlet and a
floor drain when the machine is located with 1.5 m (5 feet) of a trapped floor drain and the machine outlet is
connected to the inlet side of a properly vented floor drain trap.
(D) If allowed by law, a warewashing or culinary sink may have a direct connection.

Observed Priority Foundation Violations
Total # 1
Repeated # 0
5-205.11 - USING A HANDWASHING SINK
Observation: (CORRECTED DURING INSPECTION): Handsink blocked by equipment. Corrected during
inspection.
Corrective Action(s): Train food employees that handwashing sinks shall not be used for any other purpose than
handwashing. Action Taken: Items removed, discussed with person in charge.
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 # 0
Repeated # 0

Happy China Inc (Inspection Date: 01/19/2018) Page 2 of 3

 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: 01/19/2018) Page 3 of 3