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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 #
Won Ton Palace FIXED EST/ SFE4374026863 810 765-8968
Inc COMMISSARY
Facility Address
308 S Parker St , MARINE CITY , MI , 48039
Inspection Information  
Inspection Type Inspection Date
Routine 01/16/2018

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): Three containers of chicken were found in the reach in
grill line cooler at 45 F. They were there more than 12 hours at that temperature.
Corrective Action(s): To prevent contamination dispose the chicken. Maintain cold potentially hazardous foods at
or below 41°F Action Taken: The chicken was discarded, and the cooler was taken off line. Violation corrected.
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).

Observed Priority Foundation Violations
Total # 0
Repeated # 0

Won Ton Palace Inc (Inspection Date: 01/16/2018) Page 1 of 2


 Observed Core Violations
Total # 2
Repeated # 0
4-101.11 (B-E) - CHARACTERISTICS - FOOD CONTACT SURFACES EQUIPMENT AND UTENSILS
Observation: (CORRECTED DURING INSPECTION): A cardboard box was found on the counter with cooked
egg rolls in it.
Corrective Action(s): To prevent contamination, use food grade containers. Action Taken: The egg rolls were
placed in a food grade container, violation corrected.
Code citation: Materials that are used in the construction of utensils and food-contact surfaces of equipment may
not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use
conditions shall be:
(B) Durable, corrosion-resistant, and nonabsorbent;
(C) Sufficient in weight and thickness to withstand repeated warewashing;
(D) Finished to have a smooth, easily cleanable surface; and
(E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
4-501.11 - GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION
Observation: (CORRECTED DURING INSPECTION): The cook line reach in cooler was found to be keeping
food at 45 F.
Corrective Action(s): Maintain equipment in good repair. Action Taken: The cooler was taken off line until a
repair man can fix it.
Code citation: (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the
requirements specified under Parts 4-1 and 4-2.
(B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight,
and adjusted in accordance with manufacturer's specifications.
(C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that
can contaminate FOOD when the container is opened.

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

Mark Kue Michael Dey

Won Ton Palace Inc (Inspection Date: 01/16/2018) Page 2 of 2

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