No.1 Fast Food - Inspection Report

Inspection Information:

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
209	Repeat Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Raw meat is stored above raw cabage. (Public Health significance) - Contact with and dripping fluids from raw foods can contaminate other items and lead to food borne illness. Corrective Action: Store raw meats below and isolated from ready to eat items and produce.
209	Repeat Food not protected from contamination [s. 12(a)] Observation: (CORRECTED DURING INSPECTION) Two large buckets of sweet and sour sauce were left uncovered and open to contamination. (Public Health significance) - Contamination of food from contact with objects, people, pests or chemicals can cause serious illness. Corrective Action: Cover or otherwise protect all foods from airborne contaminants, drips from raw foods, and contact with objects and staff
210	Food not thawed in an acceptable manner [s. 14(2)] Observation: (CORRECTED DURING INSPECTION) Improper thawing procedure, Squid observed thawed sitting at room temperature in the 2 compartment sink. (Public Health Significance) Thawing at room temperature is uncontrolled and over the required time, portions of the product can be in the danger zone for extended periods of time. Corrective Action: Thaw foods under running cold water, in the fridge or in the microwave oven.
401	Critical Repeat Adequate handwashing stations not available for employees [s. 21(4)] Observation: (CORRECTED DURING INSPECTION) Inadequate facilities provided for hand washing. bucket was observed sitting ontop of the hand sink preventing immediate access. Public Health Significance: Hand washing is an important practice to ensure food are protected from cross contamination from other previously handled foods or contact surfaces. Corrective Action: Ensure the hand wash station is accessible at all times and used only as a hand wash station whenever food is being prepared. Soap and paper towel in dispensers and hot and cold running water must be provided to facilitate proper hand washing.