No 1 Take Out Restaurant (NYS Health Operation #277974) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 15 Burnett Boulevard, Poughkeepsie, NY 12603. The food service type is Food Service Establishment - Restaurant. The last inspection date is November 17, 2021.
| NYS Health Operation ID | 277974 |
| NYSDOH Gazetteer | 136300 |
| Facility Name | NO 1 TAKE OUT RESTAURANT |
| Operation Name | NO 1 TAKE OUT RESTAURANT |
| Facility Address | 15 BURNETT BOULEVARD, POUGHKEEPSIE |
| Permitted Corporation Name | CHEN'S NO. 1 CHINESE RESTAURANT INC |
| Permitted Operator Name | XIAO YUN CHEN |
| Address | 15 Burnett Boulevard Poughkeepsie NY 12603 |
| Municipality | POUGHKEEPSIE |
| County | DUTCHESS |
| Local Health Department | Dutchess County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2021-12-31 |
| Inspection Date | 2021-11-17 |
| Inspection Type | Inspection |
| Violations | None- |
| Inspection Comments | All previous violations have been corrected. Signature not obtained due to COVID-19. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-17 | Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 12D |
| 2025-02-05 | Inspection | Critical: , Noncritical: 1, Violation Items: 12D Discussed proper storage of garlic in oil mixtures. |
| 2024-08-19 | Inspection | Critical: , Noncritical: , Violation Items: All food temperatures measured in compliance at time of inspection. |
| 2024-04-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: All previous critical violations have been corrected. Hand washing sink has been repaired. |
| 2024-04-04 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11D; 12E; 5C |
| 2023-12-14 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 12E; 15A |
| 2023-06-09 | Re-Inspection | Critical: , Noncritical: , Violation Items: All previous violations have been corrected. Signature not obtained due to COVID-19. |
| 2023-06-01 | Inspection | Critical: 1, Noncritical: 1, Violation Items: 12E; 5B Signature not obtained due to COVID-19. |
| 2023-02-08 | Inspection | Critical: , Noncritical: 1, Violation Items: 12D Signature not obtained due to COVID-19. |
| 2022-09-15 | Inspection | Critical: , Noncritical: , Violation Items: All food temperatures measured in compliance at time of inspection. |
| 2022-03-17 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 12E Previous critical violation has been corrected. Signature not obtained due to COVID-19. |
| 2022-03-02 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 12D; 5B; 8F Signature not obtained due to COVID-19. |
| 2021-11-17 | Inspection | Critical: , Noncritical: , Violation Items: All previous violations have been corrected. Signature not obtained due to COVID-19. |
| 2021-11-04 | Inspection | Critical: 1, Noncritical: , Violation Items: 2E All food temperatures measured in compliance at time of inspection. Signature not obtained due to COVID-19. |
| 2021-05-25 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 12E; 16; 8A All food temperatures measured in compliance at time of inspection. No signature obtained due to COVID-19. |
| 2020-12-16 | Re-Inspection | Critical: , Noncritical: , Violation Items: All previous red violations have been corrected. No signature obtained due to COVID-19. |
| 2020-12-03 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 12D; 16; 4D; 8E All food temperatures measured in compliance at time of inspection. No signature obtained due to COVID-19. |
| 2020-10-06 | Inspection | Critical: , Noncritical: 2, Violation Items: 16; 8A All food temperatures measured in compliance at time of inspection. No signature obtained due to COVID-19. |
| 2019-12-18 | Inspection | Critical: , Noncritical: 3, Violation Items: 12D; 15A; 8A All food temperatures measured in compliance at time of inspection. |
| 2019-12-11 | Re-Inspection | Critical: , Noncritical: , Violation Items: All previous red violations have been corrected. |
| 2019-11-26 | Re-Inspection | Critical: 1, Noncritical: , Violation Items: 5C Repeat of previous 5c red violation. Some blue violations pending. |
| 2019-10-28 | Inspection | Critical: 1, Noncritical: 8, Violation Items: 10B; 12C; 12D; 14A; 15A; 15B; 5C; 8A; 8F |
| 2019-01-07 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 12E |
| 2018-11-02 | Inspection | Critical: , Noncritical: 3, Violation Items: 15B; 8A Fully cooked fried chicken wings 123 degrees and cooked fried chicken chunks 133 degrees and rapid cooling within walk in cooler...Perfect!|Walk in cooler 41 degrees ambient with sliced chicken breast 29 degrees within .....defrosting within cooler.....again Perfect!|Facility is clean and properly organized.|Steam table chicken broth 144 degrees|grill prep bain marie sliced chicken in cornstarch slurry 42 degrees |
| 2018-06-19 | Inspection | Critical: , Noncritical: 4, Violation Items: 11B; 14B; 15B Walk in cooler 38 degrees ambient with raw chicken in cornstarch 39, raw shrimp 38 within|cookline bain marie raw chicken in cornstarch 43, cooked shrimp 42 degrees|steam table chicken broth 171|counter prep cooked rice 123 degrees and placed into walk in (38 ambient) during inspection|Discussed sick food workers, hand contact, sanitizer use and rapid cooling to assure once cooked food has cooled to 120 degrees air cooling is not allowed. 120 degrees is typical temperature for domestic hot water also discussed, to demonstrate how hot food should be to rapid cool. Air cooling food observed at 119 degrees or less is a red violation and may result in discard of that food. |
| 2018-01-26 | Inspection | Critical: , Noncritical: 1, Violation Items: 11B Counter prep within bus trays as follows:| chicken breast within marinade 36, pork sections 32, chicken breast 35 degrees|fryer side cooler with cooked chicken wings 42 degrees and 39 degrees ambient|steam table broth 168|Walk in cooler 40 degrees ambient with sliced chicken in cornstarch 41 degrees and trays of wontons 51 and 55 degrees. interview with owner/chef that these were prepared ~ 4hours earlier and have been in walk in cooler ~3 hours. Discussed how to use temperature and time to assure proper rapid cooling to complete 120-70 degrees within 2 hours followed by 70-45 degrees within the next 4 hours. Once cooked food has cooled to 120 degrees air cooling is not allowed.|Air cooling food observed at 119 degrees or less is a red violation and can result in discard of that food. |
| 2017-12-15 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2017-12-12 | Inspection | Critical: 4, Noncritical: 6, Violation Items: 11B; 12E; 5B; 5C; 8A; 8D; 8E About 10 pounds cooked chicken pieces in bowl on counter at 77F, cooked less than 2 hours ago per owner,|- Moved chicken to walk-in cooler||About 20 pounds cooked pork pieces (red color) on 4 sheet pans on movable rack between 63-67F, cooked 30 minutes ago and then cut up per owner.|- Pork moved to walk-in cooler||About 10 pounds cooked noodles on 2 sheet pans on movable rack between 79-99F, cooked 30 minutes ago per owner.|- Noodles moved to walk-in cooler||One portion (~1/4 pound) cooked fried rice 87F, one portion cooked broccoli (~1/4 pound) in kitchen in bowls, left out for lunch use.|- Foods placed in cooler, were cooked < 2 hours ago |
| 2017-09-27 | Inspection | Critical: , Noncritical: 1, Violation Items: 11B walk in cooler 40 degrees ambient with sliced chickein in cornstarch 41 degrees and cooked battered chicken 88 degrees. Cooked chicken ~ 2 hours prior and put into cooler ~1 hour prior according to owner/chef.|Discussed rapid cooling where once cooked food cools to 120 degrees air cooling in not allowed therefore cooked, air cooling food observed at 119 degrees (or less) is a red violation and may result in discard of that food.|Steam table egg drop soup 166 degrees.|Cookline bain marie sliced beef in cornstarch 42 degrees.|Glass door reach in cooler (at fryer) 40 degrees ambient with egg roll within 40 degrees. |
| 2017-02-08 | Inspection | Critical: , Noncritical: 1, Violation Items: 11B Discussed sick food workers, hand contact, sanitizer use and rapid cooling including:| Once cooling foo has reached 120 degrees air cooling is not allowed, therefore air cooling fod observed at 119 degrees is ared violation and may result in discard of that food.|Walk in cooler sliced chicken in cornstarch 24 degrees |Steam table chicken broth 164 degrees|Grill prep bain marie sliced chicken in cornstarch 38 degrees|Counter jprep boxed raw chicken 3 degrees|Chest freezer 3 degrees ambient|Upright reach in freezer 4 degrees ambient |
| 2016-12-12 | Inspection | Critical: , Noncritical: 1, Violation Items: 15B Discussed sick food workers, hand contact, sanitizer use and rapid cooling, including:| air cooling of food is not allowed once food has reached 120 degrees, therefore air cooling food observed at 119 degrees is a red violation and may result in discard of that food.|Walk in cooler 40 degrees ambient with raw sliced chicken 39 degrees within|Grill prep bain marie sliced chicken 40 degrees with reach in cooler below sliced beef 38 degrees|Steam table egg drop soup 168 degrees|cest freezer 3 degrees ambient|Defrosting chicken for counter prep 28 degrees|marinating beef for counter prep 44 degrees |
| 2016-10-20 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 12E Walk in cooler 38 degrees ambient with dumpling mix 38, raw shrimp 39, cooked chicken wings 39, and raw chicken wings within 45 degrees.|Please assure food remains cold <\\=45 at all times including counter prep. Dumpling mix at prep table 44 degrees.|Steam table hot and sour soup 172 degrees.|Discussed sick food workers, hand contact, sanitizer use and rapid cooling. |
| 2016-03-29 | Inspection | Critical: , Noncritical: 6, Violation Items: 10B; 11B; 15B; 8A; 9D |
| 2015-11-20 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-08-31 | Inspection | Critical: , Noncritical: 1, Violation Items: 15B |
| 2015-03-10 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 8A |
| 2014-12-09 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 12E; 8A |
| 2014-10-16 | Re-Inspection | Critical: , Noncritical: 2, Violation Items: 10B; 8A |
| 2014-09-23 | Inspection | Critical: , Noncritical: 9, Violation Items: 10B; 11D; 12D; 14A; 14B; 8A |
| 2014-03-07 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D; 12E |
| 2013-12-30 | Inspection | Critical: , Noncritical: 4, Violation Items: 11B; 8A; 8E |
| 2013-10-02 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-03-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-11-16 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-10-23 | Inspection | Critical: 3, Noncritical: 5, Violation Items: 11D; 12D; 5C; 8A 5C|One full bin pre-fried chicken wings (approx 8 dozen) found at fryer station at 60 deg F < 2 hr; relocated to cooler||5C|One half plastic bin of prefried eggrolls (approx 2 dozen) found at same station at 59 deg F < 2 hr; relocated to cooler||5C|One full colander of prefried chicken pieces found at prep counter at 49 deg F (approx 5 dozen) < 2 hr; relocated to cooler |
| 2012-02-16 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 8A |
| 2011-12-02 | Inspection | Critical: , Noncritical: 5, Violation Items: 11B; 12E; 14B; 15A; 8A |
| 2011-07-20 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 8A |
| 2011-03-14 | Inspection | Critical: , Noncritical: 4, Violation Items: 11B; 15A; 8A; 9D |
| 2010-10-04 | Inspection | Critical: , Noncritical: 4, Violation Items: 11B; 14A; 14B; 15A |
| 2010-04-16 | Inspection | Critical: , Noncritical: 4, Violation Items: 11B; 12B; 14B; 8A |
| 2010-01-28 | Inspection | Critical: , Noncritical: 2, Violation Items: 11B; 9D |
| 2009-12-14 | Inspection | Critical: , Noncritical: 4, Violation Items: 11B; 14C; 8A; 9D |
| 2009-05-07 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2009-05-01 | Inspection | Critical: , Noncritical: 2, Violation Items: 14A; 15B |
| 2009-01-08 | Inspection | Critical: , Noncritical: 4, Violation Items: 15A; 8A; 8D; 8E |
| 2008-09-30 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-09-24 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-08-12 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-08-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-05-16 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2008-02-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-11-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-09-17 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2007-03-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-11-30 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-07-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2006-01-27 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-09-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2005-01-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2004-08-13 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-12-04 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-10-07 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-01-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 4D | Critical Violation | Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)} |
| 5B | Critical Violation | 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. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| Not Critical Violation | ||
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12B | Not Critical Violation | Improperly functioning on-site sewage disposal system, improper |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12D | Not Critical Violation | Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 14C | Not Critical Violation | Pesticide application not supervised by a certified applicator |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 16 | Not Critical Violation | Miscellaneous, Economic Violation, Choking Poster, Training. |
| 8A | Not Critical Violation | 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) |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| 9D | Not Critical Violation | Dressing rooms dirty, not provided, improperly located |
| Street Address |
15 BURNETT BOULEVARD |
| City | POUGHKEEPSIE |
| State | NY |
| Zip Code | 12603 |
Address: 14 Abe's Way, Poughkeepsie, NY 12603 Food Service Description: Adult Feeding (Non-SOFA) Inspection Date: 2025-11-19 | |||
Address: 273 Titusville Road, Poughkeepsie, NY 12603 Food Service Description: Restaurant Inspection Date: 2025-12-26 | |||
Address: 6 Merrimac Road, Poughkeepsie, NY 12603 Food Service Description: Catering Operation Inspection Date: 2025-11-28 | |||
Address: 38 North Eastdale Avenue, Poughkeepsie, NY 12603 Food Service Description: Restaurant Inspection Date: 2025-11-12 | |||
Address: 155 Wilbur Boulevard, Poughkeepsie, NY 12603 Food Service Description: Restaurant Inspection Date: 2025-12-17 | |||
Address: 1881 South Road, Poughkeepsie, NY 12603 Food Service Description: Restaurant Inspection Date: 2025-11-18 | |||
Address: 256 Hooker Avenue, Poughkeepsie, NY 12603 Food Service Description: Food Service Establishment Inspection Date: 2025-11-25 | |||
Address: 28 Raymond Avenue, Poughkeepsie, NY 12603 Food Service Description: Restaurant Inspection Date: 2025-12-15 | |||
Address: 28 Snow Terrace, Poughkeepsie, NY 12603 Food Service Description: Restaurant Inspection Date: 2025-11-24 | |||
Address: 750 Main Street, Poughkeepsie, NY 12603 Food Service Description: Restaurant Inspection Date: 2025-12-09 | |||
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.