No.1 Fast Food, 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
203	Critical Food not cooled in an acceptable manner [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Large dishes of noodles and fried chicken are stored on the counter to cool at room temperature. According to the operator, the food was cooked within the last 2 hours. (Public Health Significance) Foods must be cooled rapidly after cooking to prevent microbial growth and production of toxins. Corrective Action: ► Do not leave hot food at room temperature to cool.◄ –Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (68°F) or less within two hours and then from 20°C (68°F) to 4°C (40°F) or less within 4 hours. –Use one of the following methods when cooling hot foods: 1) place the container of food in an ice bath 2) Stir with ice wands or cooling wands 3) Divide large portions of food into small portions in shallow pans and cool in the cooler.
307	Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Food was found stored in cardboard boxes. 2) Food was found stored in black garbage bags in the walk-in cooler. Corrective Action: 1) Cardboard is a single-use material and must NOT be reused. Any food prepared on site must be stored in clean and sanitized food grade containers. 2) Do not store food in garbage bags as they may contain chemicals which can contaminate food.
203	Critical Food not cooled in an acceptable manner [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Large dishes of noodles and fried chicken are stored on the counter to cool at room temperature. According to the operator, the food was cooked within the last 2 hours. (Public Health Significance) Foods must be cooled rapidly after cooking to prevent microbial growth and production of toxins. Corrective Action: ► Do not leave hot food at room temperature to cool.◄ –Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (68°F) or less within two hours and then from 20°C (68°F) to 4°C (40°F) or less within 4 hours. –Use one of the following methods when cooling hot foods: 1) place the container of food in an ice bath 2) Stir with ice wands or cooling wands 3) Divide large portions of food into small portions in shallow pans and cool in the cooler.
307	Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19] Observation: 1) Food was found stored in cardboard boxes. 2) Food was found stored in black garbage bags in the walk-in cooler. Corrective Action: 1) Cardboard is a single-use material and must NOT be reused. Any food prepared on site must be stored in clean and sanitized food grade containers. 2) Do not store food in garbage bags as they may contain chemicals which can contaminate food.