No. 1 Chinese Restaurant (Health Operation# 268663) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is September 11, 2018.
| NYS Health Operation ID | 268663 |
| Operation Name | No. 1 Chinese Restaurant |
| Food Service Description | Food Service Establishment - Restaurant |
| Facility Address |
334 Cornelia Street Plattsburgh NY 12901 |
| Municipality | PLATTSBURGH |
| County | CLINTON |
| Permitted Corporation Name | NO 1 NEW CHINESE BISTRO, INC |
| Permitted Operator Name | YANG SHUN LU |
| Permit Expiration Date | 12/31/2019 |
| Local Health Department | Clinton County |
| NYSDOH Gazetteer | 090101 |
| Date: 2019-01-09 | Type: Inspection |
Violations:
3 critical,
0 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 5B (Critical): Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Comments: Improvements in refrigeration temperature monitoring, storage of wiping cloths, and hand wash station access were noticed. Constant management monitoring and staff training are needed to complete and sustain the improvements. The inspector brought a paper copy of the last inspection and requested the operator to read and understand the "Inspectors Findings" for each violation. Operator used his cell phone picture taking translation application to read the inspectors copy of the last inspection. |
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| Date: 2018-09-11 | Type: Inspection |
Violations:
2 critical,
5 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions |
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| Date: 2018-01-09 | Type: Inspection |
Violations:
0 critical,
2 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: In 2016 staff lacked training in the use of thermometers and sanitizer. This inspection demonstrated improvements in staff training. Proper cooking, and cooling of fried chicken with an accurate, sanitized thermometer, and time tracking was seen. |
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| Date: 2017-11-01 | Type: Inspection |
Violations:
1 critical,
4 noncritical |
|
Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 8F: Improper thawing procedures used Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Comments: This is the second 2017 routine inspection. Operator demonstrated improvements since the first 2017 inspection. |
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| Date: 2017-02-13 | Type: Inspection |
Violations:
2 critical,
6 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 5C (Critical): Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Item 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained Item 11D: Non food contact surfaces of equipment not clean Item 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions Item 16: Miscellaneous, Economic Violation, Choking Poster, Training. Item 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Item 11B: Wiping cloths dirty, not stored properly in sanitizing solutions Comments: This is the first inspection with a different inspector. The staff showed cooperation and a genuine interest to do what they could understand. |
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| Date: 2016-11-23 | Type: Inspection |
Violations:
0 critical,
3 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Comments: Comment: Significant improvement observed in overall sanitation and food safety practiced at facility. Kitchen appeared to have far less clutter making cleaning much easier. Surfaces throughout kitchen did not have the degree of grease buildup observed in past inspections. Though kitchen has been operating for many years without updating with some rough surfaces, it is evident routine cleaning is occurring. Items checked during inspection include: accuracy of food probe Thermometers; Proper concentration of sanitizer; availabilty of handwashing; proper hot and cold holding and sanitation of kitchen. Proper thawing of shrimp under running water was observed in three-bay sink. Receipts indicating Routine visits by pest professional were provided during inspection. Operator was picking up new thermometers before start of inspection and had arrived during inspection with new food probe thermometers which were used as monitoring ambient thermometers in upper bins of prep coolers on line to ensure proper cold holding. An accurate thermal copple was also available to verify proper cooking, cooling, reheating, hot and cold holding of food requiring time temperature control for safety. |
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| Date: 2016-02-04 | Type: Inspection |
Violations:
1 critical,
14 noncritical |
|
Item 2E (Critical): Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Item 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Item 11D: Non food contact surfaces of equipment not clean Item 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Item 14A: Insects, rodents present Item 8F: Improper thawing procedures used Item 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces Item 8A: Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Comments: Comment: Inspection also involved checking for Agreement Items stated in the Stipulation Agreement signed by operator on 6/24/15. Copy of ServSafe certificate was provided during inspection. Pest control proffessional has been treating facility once a month. A copy of January's Invoice was provided. Pest control proffessional Joe Retella came to facility during inspection at the request of operator. He stated he will apply more traps tomorrow. It was determined that exclusion measures on the building structure and thorough daily routine cleaning of all surfaces in kitchen are needed to mediate rodent problem. All items and equipment observed in kitchen were required in the food preparation taking place at facility. There was no unnecessary items kept in kitchen. |
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| Date: 2015-10-13 | Type: Inspection |
Violations:
0 critical,
5 noncritical |
|
Item 11D: Non food contact surfaces of equipment not clean Item 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Item 14A: Insects, rodents present Item 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Comments: Comment: Reinspection involved evaluating use of food probe thermometer to ensure proper cold holding of food requiring time /temperature control for safety, overall sanitation of facility and determining if there is improper disposal of cooking oil as per directive by supervisor. Operator acquired digital food probe thermometer, sanitizer test strips were present and sanitizer had proper concentration; hand wash station was accessable, equipped and ready to use; all food items located in walkin cooler were covered and stored in food grade containers; all food items requiring time/temperature control for safety were properly hot and cold held. Although food workers immediately started cleaning upon my arrival, the facility was free of clutter for easy cleaning. The following requirements of the June 24, 2015 Stipulation Agreement were not met: 1. Two people from facility to be ServSafe Certified by July 16, 2015. the CCHD has received only one certificate. 2. Also, the last time a pest control proffessional had been to facility was on 8/4/15 and there was clear evidence of the presence of rodents observed during inspection. A reinspection will occur before the end of the year. |
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| Date: 2015-07-31 | Type: Re-Inspection |
Violations:
0 critical,
8 noncritical |
|
Item 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
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| Operation Name | DBA/Corporation Name | Facility Address | Last Inspection |
|---|---|---|---|
| NO. 1 CHINESE RESTAURANT | Zhang Liang & Mei Ying Zheng | 7 Bloomingdale Avenue, Saranac Lake, NY 12983 | 2018-12-03 |
| NO. 1 CHINESE RESTAURANT | Mei Lin Inc. | 1101 Main St. Crossroads Plaza, Peekskill, NY 10566 | 2017-12-05 |
| NO. 1 CHINESE RESTAURANT | Bin Zheng | 29 E Park Avenue, Long Beach, NY 11561 | 2016-01-19 |
| NO. 1 CHINESE RESTAURANT | No. 1 Chinese Restaurant 88 Inc | 29 E Park Avenue, Long Beach, NY 11561 | 2019-02-01 |
| Street Address | 334 Cornelia STREET |
| City | Plattsburgh |
| State | NY |
| Zip | 12901 |
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| Subway Sandwiches & Salads #6305 | Apple Seed Enterprises, Corporation | 334 Cornelia Street, Plattsburgh, NY 12901 | 2018-09-19 |
| Karma - Plattsburgh | Balaknath, Inc. | 334 Cornelia Street, Plattsburgh, NY 12901 | 2014-05-21 |
| Batters Up Bake Shop | Melissa Frederick | 334 Cornelia Street, Plattsburgh, NY 12901 | 2014-02-03 |
| Franco's Country Kitchen | Nicole Franco | 334 Cornelia Street, Plattsburgh, NY 12901 | 2010-02-09 |
| Sahara Restaurant | Sacred Corporation | 334 Cornelia Street, Plattsburgh, NY 12901 | 2006-12-28 |
| Sahara Restaurant Frozen Desserts | Sacred Corporation | 334 Cornelia Street, Plattsburgh, NY 12901 | 2006-12-28 |
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| Hong Kong Jade | Hong Kong Jade, Inc. | One Plattsburgh Plaza, Plattsburgh, NY 12901 | 2018-10-29 |
| Starbuck's Coffee | Starbucks Corporation | 359 Cornelia Street, Plattsburgh, NY 12901 | 2018-06-19 |
| My Cup of Tea | My Cup of Tea Cafe and Tea Room, LLC | 317 Cornelia Street, Plattsburgh, NY 12901 | 2018-04-26 |
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| Data Provider | New York State Department of Health (NYSDOH) |
| Jurisdiction | New York State |
This dataset includes 80k food service establishment inspected by New York State Department of Health (NYSDOH).