CHINESE NO 1 RESTAURANT
748 S US 1
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
2
Intermediate
0
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In steak on cooks line Corrected On-Site
- 14-05-4:Basic - Cardboard used to line food-contact shelves. In reach in freezer
- 08B-38-4:Basic - Food stored on floor. Fryer oil Sauce in walk in cooler Corrected On-Site Repeat Violation
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Whole fish in standing water no longer frozen, advised to move to cooler or under running water Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice bin Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink dirty
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Date labels on clean containers
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw meat in reach in freezer being stored in shopping bags
- 08A-17-6:High Priority - 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 fish in reach in freezer Corrected On-Site
Food safety inspection conducted on 1/27/2025 revealed 9 total violations (2 high priority, 0 intermediate, 7 basic).
Inspection on 8/1/2024
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line
- 08B-38-4:Basic - Food stored on floor. Fryer oil
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Frozen squid sitting in pan partially frozen. Operator moved. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer. Tall white freezer on end of cook line has ice buildup
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. In use knife and cutting board is being stored on card board box on prep table. Knife is being stored between box and cutting board when not in use. Advised operator to remove box and sanitize.
- 08B-12-5:Basic - Stored food not covered. Egg rolls in walk in cooler Corrected On-Site
- 22-37-4:Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Cut chicken
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags are being used to store food in freezer Repeat Violation
- 08A-17-6:High Priority - 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 stored over cooked chicken in reach in freezer Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Burner spray on prep table with single service utensils Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by fan. Operator moved. Corrected On-Site
Food safety inspection conducted on 8/1/2024 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 1/11/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reusing chicken boxes for other food. Educated operator Corrected On-Site Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Salt sugar flour cornstarch Repeat Violation
- 08A-17-6:High Priority - 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. Frozen chicken over frozen beef and pork. Reach in freezer Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, shrimp,chicken and egg rolls walk in cooler Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/11/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 8/16/2023
High Priority
5
Intermediate
1
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 08B-12-5:Basic - Containers with Lids where corn starch and flour stored not tightly covered.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site
- 13-01-4:Basic - Employee with soiled apron. Corrected On-Site
- 08B-36-4:Basic - Jug of oil stored in a location that is exposed to splash under hand sink on the cook line.
- 25-32-4:Basic - Reuse of single-service or single-use and used to make ice to place in cooler to keep cooler cold per operator.
- 08B-17-4:Basic - Unwashed vegetables stored over ready-to-eat food clean cut vegetables and sauces in the walk in cooler. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sesame seeds. Corrected On-Site
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Went to store in plaza to get correct sanitizer. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Black bag covering cooked shrimp in the walk in cooler. Non food grade drill used for mixing sauces.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In both white upright freezers raw beef over pork and raw chicken over raw beef. Raw chicken over cheese wontons Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. One cooked kept touching face mask without removing gloves and touched clean dishes. Other cook cutting broccoli went to 3 bay sink to rinse off gloves and went to wok area to prepare orders. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, wontons egg rolls made Monday added the dates at the time of inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 8/16/2023 revealed 13 total violations (5 high priority, 1 intermediate, 7 basic).