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 #
Bangkok Star FIXED EST/ SFE4374026976 810 987-2877
COMMISSARY
Facility Address
421 Beers St , PORT HURON , MI , 48060
Inspection Information  
Inspection Type Inspection Date
Routine 03/05/2018

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 # 0
Repeated # 0

Observed Priority Foundation Violations
Total # 0
Repeated # 0

Bangkok Star (Inspection Date: 03/05/2018) Page 1 of 2

  Observed Core Violations
Total # 1
Repeated # 0
3-501.13 - THAWING
Observation: (CORRECTED DURING INSPECTION): Raw chicken (still frozen) held in the sink with standing
water and in box on the floor to thaw.
Corrective Action(s): Adjust procedures or methods to properly thaw foods. Action Taken: Operator placed raw
chicken into refrigerator to resume thawing.
Code citation: Except as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD
(TIME/TEMPERATURE CONTROL FOR SAFETY FOOD)
shall be thawed:
(A) Under refrigeration that maintains the FOOD temperature at 5°C (41°F) or less; or
(B) Completely submerged under running water:
      (1) At a water temperature of 21°C (70°F) or below,
      (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and
      (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5°C
(41°F), or
      (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as
specified under ¶ 3-401.11(A) or (B) to be above 5°C (41°F), for more than 4 hours including:
       (a) The time the FOOD is exposed to the running water and the time needed for preparation for cooking, or
       (b) The time it takes under refrigeration to lower the FOOD temperature to 5°C (41°F);
(C) As part of a cooking process if the FOOD that is frozen is:
      (1) Cooked as specified under ¶ 3-401.11(A) or (B) or § 3-401.12, or
      (2) Thawed in a microwave oven and immediately transferred to conventional cooking EQUIPMENT, with no
interruption in the process; or
(D) Using any procedure if a portion of frozen READY-TO-EAT FOOD is thawed and prepared for immediate
service in response to an individual CONSUMER'S order.

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

Surajit   Ashley Castello

Bangkok Star (Inspection Date: 03/05/2018) Page 2 of 2