| 3-401.11 / RAW ANIMAL FOOD-PROPER COOKING TIME AND TEMPERATURE Priority Item Corrected During Inspection Observed cook off temperature of raw chicken tender at 93F. Cook potentially hazardous raw animal foods to the appropriate time and temperature. Adjust procedures and methods Action Taken: Employee continued cooking chicken tender to an internal temperature of 209F.  |
| Comments |
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| This is a routine inspection of the facility. The previous violations have been corrected; 2-301.14 When to Wash 6-501.12 Cleaning, Frequency and Restrictions Facility is clean and well organized. Observed proper handwashing and glove use. All holding temperatures were in the safety zone. All food is from an approved source. Sanitizer concentration is proper. High temperature dishwasher is operating per manufacturer specifications. 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 |