2000 CHINESE RESTAURANT

22070 US ROUTE 11, WATERTOWN, NY 13601 · Restaurant (Restaurant)

Inspection summary

2000 CHINESE RESTAURANT has been inspected 32 times by New York State Department of Health (NYSDOH) since February 28, 2011. The most recent inspection, on September 10, 2026, recorded 3 infractions.

3 of 32 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

Cleaning and sanitizingHigher risk
Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.
Recorded 59 times across 26 separate inspections, most recently on September 10, 2026. For example: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
Protecting food from contaminationHigher risk
This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.
Recorded 36 times across 29 separate inspections, most recently on September 10, 2026. For example: 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)
Food temperature controlHigher risk
Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.
Recorded 32 times across 19 separate inspections, most recently on January 28, 2025. For example: Improper thawing procedures used
Handwashing and staff hygieneHigher risk
Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.
Recorded 18 times across 14 separate inspections, most recently on February 23, 2023. For example: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded 10 times across 7 separate inspections, most recently on May 20, 2021. For example: Insects, rodents present

About this data

These results come from New York State Department of Health (NYSDOH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

32 inspections

InspectionSep 10, 2026
3 infractions
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 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)
  - Not Critical Violation
InspectionJan 15, 2026
7 infractions
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
InspectionSep 17, 2025
7 infractions
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
InspectionJan 28, 2025
6 infractions
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
InspectionOct 1, 2024
5 infractions
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
InspectionMar 12, 2024
7 infractions
- 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)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
InspectionNov 28, 2023
8 infractions
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionFeb 23, 2023
11 infractions
- 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)
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  - Not Critical Violation
- 9B: Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
InspectionNov 30, 2022
9 infractions
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
InspectionMay 4, 2022
8 infractions
- 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)
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
InspectionDec 20, 2021
11 infractions
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 8G: Raw foods not properly washing prior to serving
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  - Not Critical Violation
InspectionMay 20, 2021
10 infractions
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 14A: Insects, rodents present
  - Not Critical Violation
- 5A: 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.
  - Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
  - Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionFeb 20, 2020
11 infractions
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 5B: 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.
  - Critical Violation
- 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)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
InspectionDec 13, 2019
11 infractions
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 1H: Food from unapproved source, spoiled, adulterated on premises.
  - Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
InspectionAug 7, 2019
10 infractions
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  - Not Critical Violation
InspectionDec 12, 2018
8 infractions
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 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)
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
InspectionMay 14, 2018
10 infractions
- 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)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  - Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 5A: 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.
  - Critical Violation
InspectionOct 27, 2017
10 infractions
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 14A: Insects, rodents present
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 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)
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
InspectionMar 2, 2017
13 infractions
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 5B: 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.
  - Critical Violation
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  - Not Critical Violation
Re-InspectionOct 31, 2016
0 infractions
InspectionSep 23, 2016
9 infractions
- 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)
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 5E: 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.
  - Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 5B: 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.
  - Critical Violation
- 5A: 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.
  - Critical Violation
Re-InspectionJun 10, 2016
7 infractions
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 5B: 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.
  - Critical Violation
InspectionMay 5, 2016
14 infractions
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 5A: 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.
  - Critical Violation
- 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)
  - Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  - Not Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 5B: 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.
  - Critical Violation
InspectionOct 14, 2015
17 infractions
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 9D: Dressing rooms dirty, not provided, improperly located
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 5B: 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.
  - Critical Violation
- 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)
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 3B: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
  - Critical Violation
InspectionJan 30, 2015
14 infractions
- 1E: Meat and meat products not from approved plants.
  - Critical Violation
- 8F: Improper thawing procedures used
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 11A: Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
  - Not Critical Violation
- 5B: 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.
  - Critical Violation
- 11C: Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
InspectionJun 16, 2014
10 infractions
- 5A: 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.
  - Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 9D: Dressing rooms dirty, not provided, improperly located
  - Not Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  - Critical Violation
Re-InspectionJan 16, 2014
7 infractions
- 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)
  - Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 6A: Potentially hazardous foods are not kept at or above 140�F during hot holding.
  - Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
Re-InspectionDec 19, 2013
0 infractions
InspectionDec 18, 2013
25 infractions
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 15B: Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
  - Not Critical Violation
- 1D: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
  - Critical Violation
- 8B: In use food dispensing utensils improperly stored
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 4B: Acid foods are stored in containers or pipes that consist of toxic metals.
  - Critical Violation
- 2C: Cooked or prepared foods are subject to cross-contamination from raw foods.
  - Critical Violation
- 2E: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
  - Critical Violation
- 1E: Meat and meat products not from approved plants.
  - Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 8E: Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
  - Not Critical Violation
- 10A: Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 15C: Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
  - Not Critical Violation
- 12C: Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
  - Not Critical Violation
- 2B: Food workers prepare raw and cooked or ready to eat food products without 'thorough handwashing and sanitary glove changing in between.
  - Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  - Not Critical Violation
- 13B: Garbage storage areas not properly constructed or maintained, creating a nuisance
  - Not Critical Violation
- 4A: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
  - Critical Violation
- 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)
  - Not Critical Violation
- 8C: Improper use and storage of clean, sanitized equipment and utensils
  - Not Critical Violation
- 14B: Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
  - Not Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
InspectionDec 13, 2012
8 infractions
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 5C: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
  - Critical Violation
- 11B: Wiping cloths dirty, not stored properly in sanitizing solutions
  - Not Critical Violation
- 10B: Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 12D: Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
  - Not Critical Violation
- 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)
  - Not Critical Violation
Re-InspectionMar 2, 2011
0 infractions
InspectionFeb 28, 2011
7 infractions
- 11D: Non food contact surfaces of equipment not clean
  - Not Critical Violation
- 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)
  - Not Critical Violation
- 5A: 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.
  - Critical Violation
- 8D: Single service items reused, improperly stored, dispensed, not used when required
  - Not Critical Violation
- 12E: Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
  - Not Critical Violation
- 15A: Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
  - Not Critical Violation
- 5E: 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.
  - Critical Violation

Nearby inspected facilities

DOMINO'S PIZZA #3540
22070 US ROUTE 11, WATERTOWN, NY 13601
2 inspections
NORTHPOLE FIRE STATION
22334 US ROUTE 11, WATERTOWN, NY 13601
15 inspections
NORTH ELEMENTARY SCHOOL
171 EAST HOARD STREET, WATERTOWN, NY 13601
9 inspections
NORTH ELEMENTARY SCHOOL
171 EAST HOARD STREET, WATERTOWN, NY 13601
30 inspections
CROSSROADS
22474 US ROUTE 11, WATERTOWN, NY 13601
3 inspections
STARBUCK SCHOOL
430 EAST HOARD STREET, WATERTOWN, NY 13601
26 inspections
SEAWAY LANES
SEAWAY PLAZA-OUTER MILL STREET, WATERTOWN, NY 13601
12 inspections
PAPA TINO'S PIZZERIA
716 MILL STREET, WATERTOWN, NY 13601
22 inspections

Own this business? Add a badge to your website

2000 CHINESE RESTAURANT

Inspection summary

What these findings mean

Cleaning and sanitizingHigher risk

Protecting food from contaminationHigher risk

Food temperature controlHigher risk

Handwashing and staff hygieneHigher risk

PestsHigher risk

About this data

32 inspections

Nearby inspected facilities