Daison Wholesale- Events

Hot holding at time of inspection was not yet at 60C., - Operator was asked to turn up the hot holding unit and unit was rechecked after 15-20 minutes and achieved 60C., - Operator was also advised to ensure food is rotated often to maintain 60C throughout the food product in each individual container.

Temporary hand wash sink for vendor was outside of vendor space that was completely enclosed by tables that was needed by vendor., - Operator was asked to bring the temporary hand wash station inside the booth for ease of access and frequent use of hand washing.