Zion Soul Food - Events

All food being hot held was under 60C. When inspected at 11:30am the chicken in the one hot holding unit was 33C. The rice/bananas/oxtail in the chafing dishes were all between 46-52C. , , There were also multiple camping coolers full of cooked meat and rice all below 60C (ranged from 30-41C). , , Since the food had been sitting out for over 2 hours with no temp control it was discarded.

Paper towel was not available for the hand washing sink. , , The hand washing sink must be stocked with paper towels, liquid hand soap, and running hot/cold water to facilitate proper hand washing.

Chlorine test strips were not available on-site. , , Operator had brought pH test strips instead to test the sanitizer concentration. pH test strips do not test the chlorine concentration.