Rujuan Xu - Events

Raw meat was stored in cooler without any food protection or wrapping., - Operator provided food grade material and proceeded to add layers of wrap to products.

1. Large bowl of raw meat skewers were observed sitting out in the sun unattended., - Product was measured with probe thermometer and was tested at 4-6C. Operator was instructed to not leave food out and to place in cooler immediately., , 2. Hot holding of vendor was not setup and had no heat source to keep chafing dish warm., - Operator provided heat source to chafing dish and product was tested at 58C

Operator did not have a probe thermometer to check internal temperature when cooking raw meat products., - Ensure probe thermometer is available and used.