No. 1 Chinese Restaurant, 900 E. Jackson Blvd, Suite 3, JONESBOROUGH, TN 37659 - inspection findings and violations



Business Info

Name: NO. 1 CHINESE RESTAURANT
Address: 900 E. JACKSON BLVD, SUITE 3, JONESBOROUGH, TN 37659
Total inspections: 14
Last inspection: 12/04/2015
Score
91

Restaurant representatives - add corrected or new information about No. 1 Chinese Restaurant, 900 E. Jackson Blvd, Suite 3, JONESBOROUGH, TN 37659 »


Inspection findings

Inspection date

Type

Score

No violation noted during this evaluation.12/04/2015Complete (Food)91
  • Critical: Food separated and protected (repeated violation)
  • Thermometers provided and accurate
  • Food properly labeled
  • Contamination prevented during food prep, strg, and dsply
  • Wiping cloths
  • In-use utensils
  • Utensils, equip and linens
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
12/04/2015Complete (Food)91
No violation noted during this evaluation.12/04/2015Complete (Food)91
No violation noted during this evaluation.12/04/2015Complete (Food)91
  • Critical: Food in good condition, safe, and unadulterated
  • Critical: Food separated and protected
  • Management and food employee awareness (repeated violation)
  • Critical: Proper cold holding temperatures
  • Critical: Proper use of restriction and exclusion
  • Thermometers provided and accurate
  • Food properly labeled
  • Contamination prevented during food prep, strg, and dsply
  • Wiping cloths
  • Critical: Proper eating, tasting, drinking, or tabacco use
  • In-use utensils
  • Utensils, equip and linens
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Critical: No discharge from eyes, nose, and mouth
  • Critical: Hands clean and properly washed
11/24/2015Complete (Food)71
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Water and ice from approved source
  • Insects, animals, and rodents not present
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
05/28/2015Complete (Food)87
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Management and food employee awareness (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used
  • Plant food properly cooked for hot holding
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
11/12/2014Complete (Food)84
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Plant food properly cooked for hot holding
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Washing fruits and vegetables
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
06/09/2014Follow-up (Food)84
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Plant food properly cooked for hot holding
  • Food properly labeled
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Washing fruits and vegetables
  • In-use utensils
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Warewashing facilites, installed, maintaned, used, test strips
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
05/28/2014Complete (Food)70
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Water and ice from approved source
  • Plant food properly cooked for hot holding
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
12/03/2013Follow-up (Food)81
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Water and ice from approved source
  • Plant food properly cooked for hot holding
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
12/02/2013Follow-up (Food)
  • Critical: Food received at proper temperature (repeated violation)
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper disposition of unsafe food, returned food not re-served (repeated violation)
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Water and ice from approved source
  • Plant food properly cooked for hot holding
  • Food properly labeled
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
11/18/2013Complete (Food)77
  • Critical: Food received at proper temperature
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records
  • Critical: Consumer advisory provided for raw and undercooked food
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Warewashing facilites, installed, maintaned, used, test strips
  • Critical: Handwashing sinks proplery supplied and accessible
06/11/2013Follow-up (Food)82
  • Critical: Food received at proper temperature
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Management and food employee awareness (repeated violation)
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records
  • Critical: Consumer advisory provided for raw and undercooked food
  • Pasteurized foods used (repeated violation)
  • Critical: Food additives: approved and properly used
  • Critical: Proper use of restriction and exclusion
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Contamination prevented during food prep, strg, and dsply
  • Utensils, equip and linens
  • Food & nonfood-contct srfces cleanalbe, proprly designd, constrctd & used
  • Warewashing facilites, installed, maintaned, used, test strips
  • Critical: Handwashing sinks proplery supplied and accessible
06/11/2013Complete (Food)72

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