Spolumbo's Fine Foods - Events

Sanitizer solution was not available during food processing, increasing the potential for cross-contamination and the spread of harmful bacteria between food products and other surfaces., , The Food and Beverage Manager promptly provided surface sanitizer solution for the vendor.

A working probe thermometer was unavailable onsite when requested., , Please ensure that a probe thermometer is available onsite to verify proper cooking temperatures of 74C for sausages.