Cooking Oil Station/EKJ Foods - Events

1) No sneeze guard was present in the front area in front of the sausage grill, where empty metal pans were being used to display and sell food., *Staff relocated the grill to the back area to prevent any contamination., , 2) Metal pans were kept there without any ice buckets or chafing dishes. However, the pans were empty at the time of inspection., , Staff were instructed to do the following:, - Cover metal pans with lids., - Not to store any potentially hazardous food if no temperature control device is available and cannot maintain the temperature below 4°C or above 60°C at all times., - They can keep sauces (pH below 4.6), - Limit the number of metal pans to a manageable quantity that can be properly monitored for temperature and food safety., **Ensure food temperatures are maintained either below 4°C or above 60°C at all times.

1) There was not enough hot holdings and cold holdings onsite to store all potentially hazardous food above 60 degrees Celsius or to keep below 4 degrees Celsius., 2) Cooked vegetables including spring rolls were measured at 31.2 C, pork dumplings at 39.5 C, and pork sausages were at from 28.5 C to 32.4 C. **All of the above-mentioned food was discarded., 3) Two containers of cooked chicken and beef soup were stored under the table one in a white pail measured at 71.2 C and another in a metal pan measured at 55.6 C. Soup was prepared 1.5 hours ago., *Operator was instructed to transport the soup back to the base of operation or reheat onsite to ensure temperature reached up to 74 degrees Celsius., *Soup was removed from the booth., 4) There was no probe thermometer available onsite to check the cooked food temperature., *Thermometer was arranged in a reasonable amount of time.