No. 1 CHINESE RESTAURANT (NYS Health Operation #358944) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 228 West Main Street, Malone, NY 12953. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 8, 2025.
| NYS Health Operation ID | 358944 |
| NYSDOH Gazetteer | 162400 |
| Facility Name | No. 1 CHINESE RESTAURANT |
| Operation Name | No. 1 CHINESE RESTAURANT |
| Facility Address | 228 WEST MAIN STREET, MALONE |
| Permitted Operator Name | GUAN ZHENG |
| Address | 228 West Main Street Malone NY 12953 |
| Municipality | MALONE |
| County | FRANKLIN |
| Local Health Department | Saranac Lake District Office |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2026-11-30 |
| Inspection Date | 2025-12-08 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 4 |
| Violations | 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); Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 11D- Non food contact surfaces of equipment not clean; Item 15B- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans; |
| Inspection Comments | All temperatures taken were with in acceptable ranges: rice 160 F, chicken 42 F, beef 42 F and sweet sour red sauce 152 F. Sanitizer test strips and food probe thermometers available on site. Proper sanitizer concentration found through out facility. |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-08 | Inspection | Critical: , Noncritical: 4, Violation Items: 11D; 15B; 8A; 8E All temperatures taken were with in acceptable ranges: rice 160 F, chicken 42 F, beef 42 F and sweet sour red sauce 152 F. Sanitizer test strips and food probe thermometers available on site. Proper sanitizer concentration found through out facility. |
| 2025-03-04 | Inspection | Critical: , Noncritical: 3, Violation Items: 11C; 11D; 8A All temperatures taken were within acceptable ranges: rice, 157 F, wanton soup 169 F, sweet sour sauce 157 F, diced pork 40 F and raw chicken 41 F. Reviewed 3 bay dish washing techniques to be acceptable. Food probe thermometers and sanitizer test strips available on site. Discussed heating and cooling procedures to be acceptable. |
| 2024-12-10 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 11C; 11D; 5A; 8A All temperatures taken were with in acceptable ranges: wanton soup 172 F, sweet sour sauce 184 F, shrimp 39 F and raw chicken 41 F. Reviewed 3 bay dish washing techniques to be acceptable. Food probe thermometers and sanitizer test strips available on site. Discussed heating and cooling procedures to be acceptable. |
| 2024-11-08 | Inspection | Critical: , Noncritical: 3, Violation Items: 12E; 15A; 8A All temperatures taken were within acceptable ranges: raw chicken 45 F, fried chicken 152 F, steamed white rice 154 F, cut cabbage 41 F and pork 42 F. Reviewed 3 bay dish washing procedures. Discussed heating and cooling techniques to be acceptable. Sanitizer test strips and food probe thermometers available on site. |
| 2021-10-06 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10A; 10B; 11D; 15A; 5C Language Line Solution was used during the inspection. The operator speaks Mandarin. Temperatures taken were: rice 162F, dumplings 171F, shrimp 45�F and chicken 39�F. The deli style cooler is holding potentially hazardous foods at marginally acceptable temperatures (shrimp 45�F, ribs 46�F, and garlic in oil 46�F). Discussed turning the temperature of the unit down. The operator stores personal food items in the Coca Cola brand cooler. Discussed labeling personal items. |
| 2021-04-06 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 11D; 14A; 15A Temperatures taken were: rice 154�F, won tons 44�F, cooked broccoli 43�F, and cream cheese 45�F. |
| 2020-10-29 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10B; 11D; 15A; 15B; 4D; 6A; 8A Temperatures taken were: Broth 174�F, rice 161�F, sliced tomato 45�F, chicken 42�F, and raw shrimp 43�F. The top portion of the deli style cooler is holding potentially hazardous foods between 44�F-46�F. |
| 2020-01-30 | Inspection | Critical: 5, Noncritical: 7, Violation Items: 10B; 11D; 12E; 15A; 15B; 4A; 5A; 5C; 8A; 8E Temperatures taken: ribs 40�F, chicken 40�F, pork fried rice 156�F, tofu 40�F, dumplings 157�F, and chicken broth 172�F. Discussed cold holding potentially hazardous foods until they are ready to be cooked for service. |
| 2019-10-04 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11D; 15A; 5A; 8A Temperature taken were: pork 41�F, fried rice 164�F, white rice 153�F, chicken 43, and wonton 151�F. Discussed cooling procedures. |
| 2019-05-23 | Inspection | Critical: 3, Noncritical: 4, Violation Items: 10B; 11D; 15A; 5A; 5B; 8F Temperatures measured: beef = 41� F, rice = 160� F, chicken broth = 163� F, shrimp = 40� F, chicken = 44� F, fried rice = 150� F. |
| 2018-10-19 | Inspection | Critical: 6, Noncritical: 5, Violation Items: 10A; 11B; 11D; 15A; 2C; 4A; 5A; 5C; 8A Hot holding temperatures measured: Won Ton = 173� F, rice = 157� F |
| 2018-03-05 | Inspection | Critical: 4, Noncritical: 20, Violation Items: 10A; 10B; 11B; 11C; 11D; 12E; 15A; 5A; 5B; 5C; 6A; 8A; 9C Food temperatures with the exception of those mentions in specific violations were acceptable. The sandwich top refrigeration unit appears to be properly working. Discussed cleaning issues and food temperature issues, including room temperature storage. |
| 2017-12-13 | Inspection | Critical: 6, Noncritical: 17, Violation Items: 10A; 10B; 11D; 15A; 2E; 5C; 5E; 8A; 8D; 8E |
| 2017-03-22 | Inspection | Critical: , Noncritical: 15, Violation Items: 10A; 10B; 11D; 12E; 15A; 8A Temperatures measured: raw beef = 45� F, breaded chicken = 42� F, rice = 161� F, sweet and sour chicken = 45� F. Inspection was conducted in conjunction with complaint investigation Log # SL-17-00015. See also complaint report form. |
| 2017-01-06 | Inspection | Critical: 3, Noncritical: 14, Violation Items: 10A; 10B; 11C; 11D; 1G; 5A; 5C; 8A Temperatures measured: rice = 145� F, shrimp = 44� F, beef = 43� F, ribs = 41� F. |
| 2016-08-19 | Inspection | Critical: 1, Noncritical: 17, Violation Items: 10A; 10B; 11C; 11D; 15A; 15B; 15C; 5C; 8A; 8E Temperatures measured: white rice = 160 deg. F, chicken broth - 169 deg. F, sprouts = 45 deg. F, cooked chunks of beef = 45 deg. F. |
| 2016-02-29 | Inspection | Critical: 1, Noncritical: 22, Violation Items: 10A; 10B; 11B; 11C; 11D; 12E; 15A; 15C; 5C; 8A; 9B The deli style cooking line refrigerator was working properly at the time of this inspection. Food temperatures measured in both the top and bottom sections were acceptable, ranging from 37 to 43 deg. F. Food temperatures in the walk-in cooler were adequate, measuring in the upper 30 deg. F range. Hot holding temperatures were acceptable; won ton = 160 deg. F, broth = 169 deg. F. This facility has a Thermapen thermometer which was determined to be accurate. Please add 5 pair of plastic gloves to your CPR kit. Per interview, the owners speak Mandarin Chinese. A ServSafe guide in Chinese language was provided to this facility several years ago. Per interview, the owners still have this guide book. Please re-read and review this book. |
| 2015-12-09 | Inspection | Critical: 3, Noncritical: 15, Violation Items: 10A; 10B; 11B; 11D; 12E; 15A; 15C; 1G; 5C; 5E; 8A; 8E Many of the violations observed during this inspection were repeat violations that have been observed during previous inspections. These violations must be corrected. |
| 2015-05-27 | Inspection | Critical: 3, Noncritical: 7, Violation Items: 10A; 10B; 11B; 11D; 15A; 5C; 5E Temperatures measured: chicken broth = 176 deg. F, dumplings = 163 deg. F, steamed white rice = 160 deg. F. |
| 2014-11-03 | Inspection | Critical: 2, Noncritical: 9, Violation Items: 11D; 15A; 5C; 8A Observed cooling of cooked chicken.Please remember to place cooked foods into the walk-in refrigerator before the temperature of these foods drops below 120 deg. F. Food temperatures measured: won ton = 155 F, beef = 35 F, water chestnut = 42 F, cooked noodle = 39 F, chicken cooking temperature = 185 deg. F, yellow rice = 153 F, cooked chicken in walk-in = 44 F. |
| 2014-01-24 | Inspection | Critical: 6, Noncritical: 12, Violation Items: 10B; 11B; 11C; 11D; 12E; 15A; 4A; 5C; 8A Cold holding temperatures were acceptable. Reheating temperature on egg rolls was 191 deg. F. |
| 2013-10-02 | Inspection | Critical: 3, Noncritical: 15, Violation Items: 10A; 10B; 11D; 12E; 15A; 15B; 16; 5A; 5C; 8A Food temperatures measured in the walk-in cooler were acceptable. |
| 2013-01-04 | Inspection | Critical: 1, Noncritical: 5, Violation Items: 10B; 11D; 15A; 16; 5A; 8A |
| 2012-12-03 | Inspection | Critical: 4, Noncritical: 16, Violation Items: 10B; 11D; 12E; 15A; 15B; 5C; 6A; 8A |
| 2012-04-20 | Inspection | Critical: 5, Noncritical: 14, Violation Items: 10B; 11B; 11D; 16; 2E; 5A; 5B; 6A; 8A; 8F |
| 2011-11-03 | Inspection | Critical: 1, Noncritical: 9, Violation Items: 10B; 11B; 11D; 15A; 5A; 8A; 8F |
| 2011-05-10 | Inspection | Critical: 4, Noncritical: 18, Violation Items: 10A; 10B; 11B; 11C; 11D; 15A; 1D; 5A; 5C; 8A; 8E |
| 2010-11-18 | Inspection | Critical: , Noncritical: 8, Violation Items: 10B; 11D; 15A; 8A |
| 2010-02-22 | Inspection | Critical: 3, Noncritical: 11, Violation Items: 10A; 10B; 11D; 15A; 5B; 5C; 8A; 8E |
| 2009-11-05 | Inspection | Critical: 2, Noncritical: 3, Violation Items: 11A; 13B; 5C; 8A |
| 2008-11-17 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10B; 11B; 11D; 15A; 5A; 8A |
| 2008-08-15 | Inspection | Critical: 3 (1 not corrected), Noncritical: 5, Violation Items: 10A; 11D; 2E; 5C; 8A |
| 2007-12-03 | Inspection | Critical: 3, Noncritical: 2, Violation Items: 11C; 1D; 5C; 8A |
| 2006-11-30 | Inspection | Critical: 3, Noncritical: 6, Violation Items: 11B; 11C; 12C; 5C; 8A; 8F |
| 2005-10-24 | Inspection | Critical: , Noncritical: , Violation Items: 5C: Foods found on kitchen table that were out of temperature: egg rolls = 58F, deep fried chicken = 56 and 57F, cooked pork = 59F. Egg rolls and chicken were out for a little over 2 hours; these items were voluntarilly diccarded. Pork was out for 1 hour and was placed back in refrigerator.||2E: No food probe thermometer was available at time of inspection.||1D: 4 dented cans (on lid seam) of water chestnuts were found on kitchen storage shelves. The cans were marked do not use and moved to another location to be either returned to the vender or discarded.||David Nichols called on 10/31 to inform me that he has purchased a food probe thermometer for the restaurant and that they ar working on correcting the violations that I found during my inspection. |
| 2004-11-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2003-12-10 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-10-31 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-09-23 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2002-08-22 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2001-12-04 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2000-11-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1999-11-29 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-12-09 | Inspection | Critical: , Noncritical: , Violation Items: |
| 1998-02-11 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 1D | Critical Violation | Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) |
| 1G | Critical Violation | Cracked/dirty fresh eggs, liquid or frozen eggs and powdered eggs not pasteurized. |
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 4D | Critical Violation | Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)} |
| 5A | Critical Violation | Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
| 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). |
| 5E | Critical Violation | Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. |
| 6A | Critical Violation | Potentially hazardous foods are not kept at or above 140°F during hot holding. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 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) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 13B | Not Critical Violation | Garbage storage areas not properly constructed or maintained, creating a nuisance |
| 14A | Not Critical Violation | Insects, rodents present |
| 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 |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 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 |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
| 9C | Not Critical Violation | Hair is improperly restrained |
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| Street Address |
228 WEST MAIN STREET |
| City | MALONE |
| State | NY |
| Zip Code | 12953 |
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Please leave your review and comments here.
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.