| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Chili soup at a temperature of 88F from one hour prior sitting inside a hot holding unit. Reheat above noted food item to 165F to maintain hot potentially hazardous foods at or above 135°F. Action Taken: PIC reheated noted food items to 165F.  |
| Comments |
|---|
| This is a routine inspection.No follow up is required at this time. Any questions contact ealzoubi@geneseecountymi.gov |