Toyosi's Kitchen - Events

Chlorine spray was extremely strong, rebleaching the test strips. Sanitizer was diluted during the inspection. Mix 1/2 teaspoon plain bleach per litre of water.

During the inspection, some chicken was reheated in the oven as it measured approximately 45°C. Spring rolls were also under required hot holding temperature. Do not leave cooked foods at room temperature., As soon as food is cooked, it must be transferred to hot holding (>60°C) to maintain proper temperature control and prevent pathogen growth.

The vendor did not have a temporary handwashing station set up at the start of the event. As per special event sink requirements, when a vendor is portioning and serving perishable foods, a handwashing sink must be available in the booth. The operator was approved to share the temporary hand sink with a neighboring vendor.