| 3-501.16 (A)(1) / POTENTIALLY HAZARDOUS FOOD, HOT HOLDING Priority Item Corrected During Inspection Beijing Beef in the serving wok was being being hot held at 118 °F. Maintain hot potentially hazardous foods at or above 135°F. Action Taken: The Beijing beef was discarded and a new batch was made fresh.  |
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| Todays inspection was an operational routine inspection.If you have any questions regarding this report, please contact your Area Sanitarian at 810-257-3848. The PIC has demonstrated her knowledge of the food code effectively. Only one violation was cited and corrected today. Notes: Good hygienic practices were observed today. Proper glove use was observed. Date marking procedures were found in compliance. A health policy is in place and is enforced. |