| *CRITICAL VIOLATION* |
| 3717-1-02.2(B) |
| Hands and arms: cleaning procedure. |
| Most vendors did not have handwashing nor approved handwipes for hand hygiene Per PIC all vendors were advised to bring |
| these. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| *CRITICAL VIOLATION* |
| 3717-1-03.2(A) |
| Preventing contamination from hands - bare hand contact |
| Observed Sahara Grill plating food with no handwashing provision and no gloves when adding pita to the plates. Vendor donned |
| gloves. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| 3717-1-05.1(L) |
| Handwashing sinks - location and placement. |
| Most vendors did not have access to a sink for washing hands and did not bring a set up. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| *CRITICAL VIOLATION* |
| 3717-1-03.4(F) |
| Time/temperature controlled for safety food - hot holding. |
| Observed hot holding temperatures that were low at many vendors. All are planning to discard foods at the end of the event. |
| and reported bringing foods to the location within a four hour hold time. Time will be used instead of temperature for these |
| vendors. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| *CRITICAL VIOLATION* |
| 3717-1-03.4(F) |
| Time/temperature controlled for safety food - cold holding. |
| Cold holding temperatures observed high at numerous vendors Vendors will use time instead of temperature for food safety |
| during the event and discard at the conclusion. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| 3717-1-04.2(G) |
| Food temperature measuring devices - availability |
| Several vendors did not have thermometers. |
| - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - |
| |
