Afro Kitchen NL - Events

1) A large pot of rice was stored on the floor at room temp. Temp measured 48C. Advised vendor to set up hot holding units, reheat rice to 74C in kitchen before placing into hot hold at 60C., 2) Cambro electric hot holding units with perishable foods were not plugged in (breaker tripped in gymnasium) and foods stored inside measured 42C.

No dish detergent or sanitizer was provided for manual dish washing.

Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.

Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.

Sanitizer test strips were not provided.

There was a lack of basic food safety knowledge by staff.