NO 1 CHINESE RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to ice cream and raw chicken in reach in freezer on cook line. Corrected On-Site Repeat Violation

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In walk-in cooler.

Intermediate - Non-pitting surface rust on food-contact equipment. Bottom of stand up freezer by mop sink.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared 7-16-23.Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Bottom of walk-in cooler door damaged. Gaskets on Reach in cooler doors on cook damaged. Repeat Violation

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Spoon stored underneath wd-40 on storage shelf. Corrected On-Site

Basic - Light not functioning. At hood system.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler on cook line.

Basic - Screen in door torn/in poor repair. Back door of kitchen.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop at back door.

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Upright freezer next to mop sink. Raw chicken on top of raw beef Warning - From follow-up inspection 2023-05-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No foods in any cooler dated from previous day Repeat Violation Warning - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, substance Repeat Violation Warning - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable, on cooks line . Repeat Violation Warning - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair by 3 compartment sink Repeat Violation Warning - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Upright freezer next to mop sink has exposed insulation inside unit Warning - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Warning - From follow-up inspection 2023-05-17: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2023-05-17: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces and bag of onions in walk-in-cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 55°/ egg rolls 59°/ per operator he had food out for a short time for lunch, moved to walk-in-cooler for immediate temperature recovery

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Foods in walk-in-cooler from previous day not dated

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Floor tiles missing and/or in disrepair by 3 compartment sink and chest freezers

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken defrosting at room temperature on prep table, operator moved to walk-in-cooler Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust at mop sink,

Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Certificates being reused. Certificate has exam dates covered with white out and written over with new dates. Previous dates say 3/20/16, 3/20/19. New dates show 3/20/20, 3/20/23. Employee name on document is Al Zhu Dong - From follow-up inspection 2022-05-18: No change Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen are grooved and no longer cleanable - From follow-up inspection 2022-05-18: No change Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves are soiled with food residue - From follow-up inspection 2022-05-18: No change Time Extended

High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over beef in the white stand up frezzer Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. battered fried chicken (46°F - Cold Holding unit was running hot as the operator was cooling chicken wings in this cooler , recommended that the cooling be done in the walk in cooler, also recommended that the operator remove all the product tonight and place a lemon of water bottle in the unit to verify the temperature tomorrow morning Priority: High Priority

Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken . Priority: Intermediate

Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer neeeds to be deforsted Priority: Basic