| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Observed steak in hot holder being hot held at 89 °F. Steak had been placed in holder 1 hour prior. Hot holder was not on. Reheat steak to 165 degrees. Turn on hot holder. Maintain hot potentially hazardous foods at or above 135°F. Action Taken: PIC reheated steak and turned on hot holder so that steak can hold at 135 degrees.  |
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| This was a routine inspection. Facility was clean and organized. Proper personal hygiene practices were observed. Sanitizer was proper. No follow up is necessary at this time. For questions p[elase contact Brittney Wallace at bwallace@geneseecountymi.gov or 810-257-3199. |