Perfect Meat Bowl - Events

A food grade sanitizer was not available onsite for use in sanitizing utensils and food handling surfaces. , , If utensils are being used, a food grade sanitizer must be available onsite.

Potentially hazardous foods, including pre/par cooked meats and cut mushrooms, were observed being stored outside of temperature controls. Temperature of foods measured at 12C at the time of inspection. These foods would need to be stored at either 4C or lower, or 60C or higher. , , Potentially hazardous foods moved into refrigeration during inspection.

A temporary handwashing sink was not available for use inside the temporary food vendor at the time of inspection. Access to a handwashing sink is required in any vendor where open food handling is occurring. , , A temporary handwashing sink with necessary handwashing supplies was set up during inspection.

Foods intended to be cooked onsite were observed stored directly in front of a customer area without any form of protection.