| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Marsala Glazed Mushrooms in hot holding unit being hot held at 87°F. Marsala was placed in the hot holding unit 1 hour prior to observation per operator. Maintain hot potentially hazardous foods at or above 135°F. Action Taken: Marsala Glazed Mushrooms were reheated on the grill to an internal temperature of 165 within the next 15 minutes and placed back in the hot holding unit.  |
| Comments |
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| The purpose of todays visit was to conduct a routine inspection of the facility. Facility has corrected the previous violations; 6-501.111 4-501.14 4-602.11(E) 6-501.12 Bar area has show noticeable increase in cleanliness. No specialized processes performed at this facility. Observed proper heating and re-heating methods and temperatures. All foods are from an approved source and stored to prevent contamination. High temp dish machine is operating per manufacturer specs. Sanitizer concentration is proper. Observed proper hand washing and glove use. There is no need for a follow up at this time. For any questions, contact Dan Porter at dporter@geneseecountymi.gov or 810.257.3197 |