No.1 Fast Food - Inspection Report

Inspection Information:

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

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

Code	Description
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: - Two trays of chowemein were observed storing in room temperature. Temperature check was 33C. It has been taken out from the hot holidng unit for 1.5 hours. - Front walk-in cooler temperature was at 8C. Good temperature checked 4.5C (rice). Corrective Action: - Put into cooler immediately which is proper cooling procedure. Go to 20C with 2 hours, 20C to 4C within 4 hours. - Adjust temperature immediately to 4C or below.
108	Critical Repeat Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Knives on rack were observed to have food build-up. Corrective Action: Knives must be cleaned and sanitized properly.
113	Improper Sanitary Facilities Observation: - Handwashing sink was obstructed with coffee pots. - 100ppm bleach solution (1oz. bleach/1 gallon of water) must be available for sanitizing good contact surfaces and rags. Corrective Action: - All handwashing stations must be kept empty for easily access by the employees to wash hands.
116	Repeat Improper Construction / Maintenance of Establishment Observation: Wooden shelves must be re-surfaced to maintain non-absorbent, smooth, easily clelanable surfaces. Broken seal was observed at the standing freezer. Corrective Action: Broken seal must be fixed to prevent leakage of cold air. (Freezer temp was between -5 to 8C).
118	Repeat Other (Specify) Observation: Lots of food residues on floor underneath the stove and the side surfaces of the stove and they need to be cleared. - All food in walk-in coolers, walk-in freezers and dry storage must be stored at least 6" off the floor to prevent contamination of good and other food contact surfaces. Corrective Action: (no corrective action)