Chefp Foods - Events

Concentrated bleach was available, but no diluted sanitizer was prepared. A spray bottle was obtained and a 200-ppm solution was mixed.

Potentially hazardous foods were not maintained under adequate temperature control. Foods that had been reheated prior to transport were observed held at temperatures within the danger zone, including cooked chicken (29°C), cooked fish (30°C), and rice (45–60°C). Several food items were stored in foil trays on tables without active hot holding. No food thermometer was available on-site to monitor temperatures. Operator was educated on the temperature danger zone and the importance of maintaining hot foods at safe hot-holding temperatures and cold foods under refrigeration. The need for a probe thermometer to verify food temperatures during transport and service was also discussed., , Foods requiring additional heating were reheated using a neighbouring vendor's BBQ, and rice was returned to the approved commercial kitchen for reheating and storage in the oven prior to service.

Large quantities of cooked rice were stored directly in insulated coolers. Ensure food is transferred to appropriate food-grade containers prior to storage and transport to prevent contamination and facilitate effective cleaning and sanitation.