No.1 Fast Food - Inspection Report

Inspection Information:

Facility Type:Restaurant
Inspection type:Follow-Up
Inspection date:February 06, 2004
Number of critical violations:4
Number of non-critical violations:  3
Follow-up Required:  Yes

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code Description
102Critical Food Not Protected From Contamination - Micro
Observation: - Store raw meats below ready-to-eat foods (in lower shelves).
105Critical Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s)
Observation: - Rice (cooked) found at room temperature - discarded.
108Critical Improper Cleaning, Sanitizing of Equipment and Utensils
Observation: - Wiping rags to be kept in bleach solution (minimum concentration of 100ppm 1 oz. bleach per gallon of water). - Walls around dishwashing area to be repaired and re-finished. (New panelling has been ordered - 2 months).
109Critical Other (Specify)
Observation: - Mechanical dishwasher - final rinse is good.
110 Food Not Protected - General
Observation: - Cover ALL food is in refrigeration units (eg. raw meats). - Do not use garbage bags for store/cover potentially hazardous foods in coolers or freezers. Use food-grade material. - Keep all foods stored a minimum of 6" off the floor.
116 Improper Construction / Maintenance of Establishment
Observation: - Backsplash on handwashing sink and caulking/sealing needs repair - 2 months. - Protective light shields are still missing from previous inspection.
118 Other (Specify)
Observation: - Cooler temperatures all measured below 4C. - Staff washroom supplied with liquid soap and paper towels. - Cuttings boards sanitized between uses. - Draft a Food Safety Plan and Sanitation Schedule for your restaurant.