| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Observed a pan of cabbage hot holding at 121 degrees and a tray of beef patties hot holding at 100 degrees. Items were placed in the hot holder to heat 1.5 hours prior. Hot holders were turned off upon inspection. Observed a container of chicken wigs and a container of chicken thighs holding at 80 degrees. Items had been placed in containers 1.5 hours prior. Observed a pot of curry goat hot holding at 120 degrees and a pot of curry chicken hot holding at 90 degrees. Items were heated in an instapot and instapots were turned off. Above noted items were placed in hot holders 1.5 hours prior. Reheat above noted items to 165 degrees before putting it back in hot holder to hold at 135. Maintain hot potentially hazardous foods at or above 135°F. Action Taken: PIC re-heated above noted items to 165 before replacing in hot holders. Al hot holders were turned on.  |
| 4-501.114 / MANUAL AND MECHANICAL WAREWASHING EQUIPMENT - SANITIZER NOT BEING USED PER MANUFACTURER Priority Item Corrected During Inspection Observed the sanitizer concentration for chlorine in each wiping cloth bucket is at 0 ppm. Employee did not place any sanitizer in wiping cloth buckets. Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Action Taken: Employee placed sanitizer in wiping buckets to be at the correct concentration per test strips. |
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| This was a routine inspection. Facility was clean and organized. Proper personal hygiene practices were observed. No follow up is necessary at this time. For questions please contact Brittney Wallace at bwallace@geneseecountymi.gov or 810-257-3199. |