YA QIU NO. 1 CHINESE RESTAURANT YA QIU NO.1 CHINESE RESTAURANT

Address: 2166 Glenwood Plaza, Oneida, NY 13421

YA QIU NO. 1 CHINESE RESTAURANT (Health Operation# 845385) is a foood service establishment inspected by New York State Department of Health (NYSDOH). The last inspected date is December 29, 2017.

Business Overview

NYS Health Operation ID 845385
Operation Name YA QIU NO. 1 CHINESE RESTAURANT
Food Service Description Food Service Establishment - Restaurant
Facility Address 2166 Glenwood Plaza
Oneida
NY 13421
Municipality ONEIDA
County MADISON
Permitted Corporation Name YA QIU NO.1 CHINESE RESTAURANT
Permitted Operator Name SHEN TONG WANG
Permit Expiration Date 02/28/2018
Local Health Department Madison County
NYSDOH Gazetteer 260100

Inspection Results

Date: 2017-12-29 Type: Inspection
Violations: 0 critical , 3 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 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: Ya Qiu No. 1, inspection conducted Friday during lunch. Today was chicken prep day. Discussed bi-weekly process of marinating, cooking, and cooling of chicken products. All cold holding temps adequate. All prep unt items at adequate temps, 38-42F. Hot holding rice adequate, 155F, 182F. Discussed with owner/operator, a plan to fix/repair the walk-in cooler floor. The corroded threshhold into the walk-in has been covered. Thermometers available throughout. Hair restraints and hand barriers utilized. Plumbing, and sinks appear to be properly maintained. Refrigeration units adequately maintained clean and sanitary.
Date: 2017-03-03 Type: Inspection
Violations: 0 critical , 3 noncritical
- 12B : Improperly functioning on-site sewage disposal system, improper
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: Inspection conducted Friday afternoon. All hot holding rice adequate: 144-160F. All cold holding items in the deli prep cooler and the walk-in cooler are at adequate temps. Discussed plan to repair and re-install flooring inside the walk-in cooler. A new condenser was purchased and installed on the walk-in cooler. Discussed shrimp cooking and holding process and menu items in regards to a complaint received regarding a customer possibly being served a spoiled or "bad" shrimp. Owner/operator remembers the incident, offered the customer a replacement, but she believes the customer didn't like the sauce recipe that came with that order. Hair restraints and hand barriers used. Shelves in walk-in cooler are maintained clean.
Date: 2016-12-15 Type: Inspection
Violations: 0 critical , 2 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
Comments: Inspection conducted Thursday afternoon. All hot holding rice temps adequate; 151-170F. Cold holding deli unit temps adequate: raw chicken 38F. The floor and wall along the cookline has been recently cleaned. The hood is adequately maintained clean. Hair restraints worn. Hand barriers used. Bleach bucket and wiping cloths utilized.
Date: 2016-11-02 Type: Inspection
Violations: 0 critical , 2 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 9C : Hair is improperly restrained
Comments: Inspection conducted during prep for dinner. Kitchen staff prepping and cutting recently smoked pork; temp at inspection 159F. Approximately 250lbs of pork is prepped every 2 months. All deli unit holding temps adequate, 37F. Hot holding rice adequate:169F. Digital thermometer available. Hood over cookline recently cleaned, 10/10/16. Discussed storage and shelving maintenance inside walk-in cooler.
Date: 2016-01-12 Type: Re-Inspection
Violations: 0 critical , 4 noncritical
- 11C : Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
Comments: New deli unit has replaced previous failing deli unit; temperatures are within required range. Food preparers are all utilizing required hair restraints. Food storage is adequate, all food and beverage stored off the floor. Commercial can opener has been removed. Improvement has been made in regards to kitchen shelving, discussed on-going cleaning and maintenance throughout establishment. Discussed that shelf holding rice steamer that is constructed of press-board is beginning to deteriorate and will require replacement.
Date: 2015-12-17 Type: Inspection
Violations: 3 critical , 5 noncritical
- 5A(Critical) : Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- 5C(Critical) : Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 5E(Critical) : Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- 12E : Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 9C : Hair is improperly restrained
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 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: Discussed cleaning and maintenance schedule of equipment. Discussed temperature danger zone and temperature requirements. Discussed dishwashing method to validate proper technique. Discussed use of plastic bins for storage, recommend use of alternate storeage containers. Deli unit prohibited from use until repaired to ensure proper temperature requirements.
Date: 2015-10-06 Type: Re-Inspection
Violations: 1 critical , 1 noncritical
- 5C(Critical) : Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
- 9C : Hair is improperly restrained
Comments: Shelving has been cleaned and painted. Caulk has been redone. Floor tiles have been replaced. Discussed maintaining regular cleaning schedule. Discussed transition of food to walk-in in a timely fashion and preparing less at a time.
Date: 2015-09-11 Type: Inspection
Violations: 0 critical , 5 noncritical
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
- 15B : Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- 10B : Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- 8F : Improper thawing procedures used
- 9C : Hair is improperly restrained
Comments: -HAND WASH SINK MAINTAINED -DISCUSSED RETENTION OF FOOD RECEIPES -FOOD IN FREEZER TYPICALLY STORED PREPARED ON SHEET PANS, IN ORIGINAL BOXES OR IN PLASTIC BUCKETS COVERED WITH WRAP -DISCUSSED ACCEPTABLE LOCATION FOR CONSUMPTION OF FOOD AND DRINK -DISCUSSED USE AND ADVISED LOCATION FOR SANITIZING BUCKETS
Date: 2014-09-17 Type: Inspection
Violations: 0 critical , 1 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
Comments: FOOD STORED PROPERLY IN FOOD GRADE CONTAINERS-NO BOXES OR GROCERY BAGS. HAND WASH SINK CLEANED. PRODUCT STEM THERMOMETER AVAILABLE. DISCUSSED SICK WORKER POLICY. SANITIZER AVAILABLE. OBSERVED MAKING OF EGG ROLLS.
Date: 2014-03-21 Type: Inspection
Violations: 0 critical , 2 noncritical
- 12E : Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- 8E : Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
Comments: -CEILING IN WALK IN COLER CLEAN -SANITIZER AVAILABLE -FOOD TEMPERATURES ADEQUATE -DISCUSSED FOOD GRADE CONTAINERS, CLEANING HAND SINK AND WALLS AROUND HAND SINK -HAIR RESTRAINTS AND HAND BARRIERS UTILIZED -DISCUSSED SICK WORKER POLICY
Date: 2013-10-16 Type: Inspection
Violations: 0 critical , 3 noncritical
- 15A : Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- 11B : Wiping cloths dirty, not stored properly in sanitizing solutions
- 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)

Office Location

Street Address 2166 GLENWOOD PLAZA
City ONEIDA
State NY
Zip 13421

Competitor

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Dataset Information

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).