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ST. CLAIR COUNTY HEALTH DEPARTMENT
ENVIRONMENTAL HEALTH DIVISION
Establishment
Information
Facility Name Facility Type State License Number Facility Telephone #
Great Wall Chinese FIXED EST/ SFE4374038307 810 985-3838
Restaurant COMMISSARY
Facility Address
3554 Pine Grove Ave , PORT HURON , MI , 48060
Inspection Information
Inspection Type Inspection Date
Routine 03/13/2018
Food Safety
Choking Poster Smoking (Meets PA 188) License Displayed Certified Manager
Yes Yes Yes No
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 # 3
Repeated # 0
3-302.11 (A)(1)(a & b), (A)(2) - PACKAGED AND UNPACKAGED FOOD - SEPARATION,
PACKAGING, AND SEGREGATION
Observation: (CORRECTED DURING INSPECTION): In the walk-in cooler raw chicken is stored above
containers of sauces, and raw chicken, meat and shrimp are stored above various ready-to-eat foods.
Corrective Action(s): To prevent cross contamination, arrange the walk-in cooler so that all raw animal foods are
stored below and separate from the ready-to-eat foods and according to the required cook temperature (higher
cook temperature foods below and separate from lower cook temperature foods). Action Taken: Owner arranged
the walk-in cooler so that all raw animal foods are stored below and separate from all ready-to-eat foods and
correctly according to the required cook temperature in order to prevent cross contamination. Correct By: 14-
Mar-2018
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;
Great Wall Chinese Restaurant (Inspection Date: 03/13/2018) Page 1 of 4
(4) FOOD being cooled as specified under Subparagraph 3-501.15(B)(2); or
(5) SHELLSTOCK.
3-501.16 (A)(2), (B) - POTENTIALLY HAZARDOUS FOOD, COLD HOLDING
Observation: (CORRECTED DURING INSPECTION): A. Large bin of chopped cabbage is stored on shelf next
to walk for approximately 2 hours, noted at 50 F. Owner stated typically he returns cabbage to cooler after four
hours. B. Pot of chicken broth noted at 77 F stored out on drain board of three compartment sink for
approximately 3 hours. Owner stated extra chicken broth typically stays here until it is ready to be reheated and
used at the steam table.
Corrective Action(s): Move chopped cabbage and chicken broth into cooler to rapidly cool to and hold at 41 F.
Time-temperature control for safety foods may not be stored in the temperature danger zone, even if returned to
refrigeration or reheated afterward. Action Taken: Owner moved chopped cabbage and chicken broth into the
walk-in cooler to rapidly cool and hold at 41 F or below. Owner notified employees that they must store a smaller
portion of cabbage in cook area so it can be stored in the reach-in cooler and that chicken broth should be held in
the cooler until it is ready to be used.
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).
5-403.11 - APPROVED SEWAGE SYSTEM
Observation: (CORRECTED DURING INSPECTION): Mop sink is filled with returnable cans and covered
with soiled food equipment. Per owner, mop water is dumped in storm drain outside of building.
Corrective Action(s): Empty the mop sink so it can be used to dispose of mop water. Train all employees to
dispose of mop water in the provided mop sink. Keep mop sink accessible for this purpose. Action Taken: Owne
r emptied mop sink to make accessible for disposing of mop water and told all employees that mop water must be
dumped in the designated mop sink.
Code citation: SEWAGE shall be disposed through an APPROVED facility that is:
(A) A public SEWAGE treatment plant;
(B) A individual SEWAGE system that is sized, constructed, maintained, and operated according to the law.
Observed Priority Foundation Violations
Total # 0
Repeated # 0
Great Wall Chinese Restaurant (Inspection Date: 03/13/2018) Page 3 of 4
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
Owner was reminded that his certificate expires this month and provided with information on an upcoming
course.
Person in Charge Sanitarian
Xi Gao Ashley Castello