No 1 Chinese Restaurant

Year by year

Inspections

1. Mar 18, 2026 Routine · 3 priority, 1 core, 1 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs stored above onions in the walk in cooler, raw shrimp stored above cabbage in the prep cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Cooked rice in rice warmer is hot held at 118°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Bleach is not being used according to manufacturer’s use directions. Wiping cloth solution was at 500 ppm chlorine.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Wiping cloth solution was diluted during the inspection.

     Code 7-202.12 (A)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Plastic carry out containers are being used as scoops for various ingredients throughout and the container is stored in the ingredient.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

2. Dec 4, 2024 Routine · 2 priority, 3 priority foundation
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Prep cooler. Fresh pea pods stored under raw shell eggs.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Cooked rice and containers of prepared foods in True upright cooler are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Shrimp is being improperly thawed in container of stagnant water.

     Correction: Adjust procedures or methods to properly thaw foods. Frozen shrimp were placed in prep sink under cold running water.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink in men's restroom.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Staff member refilled soap dispenser in men's restroom during the inspection.

     Code 6-301.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in women's restroom.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Staff member placed paper towels in women's restroom during the inspection.

     Code 6-301.12

3. May 3, 2023 Re-inspection · No items found

   No violations cited.

4. Apr 27, 2023 Routine · 2 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Egg drop soup in hot holding unit is hot held at 108°F. Operator stated soup was made 1 hour prior to inspection.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Egg drop soup was reheated on stove to 165 degrees F.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TOXIC SUBSTANCES - SANITIZER CRITERIA

     Majestic bleach used in the food establishment is not approved. It is not EPA registered.

     Correction: Sanitizer shall meet the requirements under 40 CFR 180.940 or 40 CFR 180.2020.

     Code 7-204.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - UNNECESSARY PERSONS

     Child present in kitchen at time of inspection.

     Correction: The person in charge shall ensure that persons unnecessary to the food estalishment operations are not allowed in food preparation areas.

     Code 2-103.11 (B)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink in kitchen is blocked with boxes of produce and unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Food cans and single-service containers are being reused as storage containers or food scoops.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The equipment, walls, and floors are soiled and do not appear to be cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13