SHANGHAI CHINESE RESTAURANT

High Priority - Container of medicine improperly stored. Employee medicine next to rice cooker, operator removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken above beef in reach in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. broccoli 75 F on counter, operator placed in reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup 127 F- retemp 139 F on steam table. Operator turned up heat. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator only provided one employee training certificate.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken in reach in cooler cooked yesterday, not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in container of sugar and flour. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. On cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, operator removed at time of inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking with no hair restraint.

Basic - Food storage container/container lid cracked or broken. Broccoli container cracked on cook line.

Basic - Food stored on floor. Oil stored on floor next to drink cooler. Pork and vegetables on floor in walk in cooler. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler across from fryers.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Shrimp thawing in standing water, water barely dripping. Operator turned on running water. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table next to rice cooker. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Container of baking soda not labeled in dry storage.

High Priority - Container of medicine improperly stored. Employee medicine on prep table next to rice, operator removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in reach in freezer.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator does not have sanitizer for food contact surfaces, operator got sanitizer at time of inspection. Corrected On-Site Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach in cooler and chicken and beef in walk in cooler held over 24 hours not date marked. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In restroom temped 95 F ran approximately 2 minutes.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in beef in walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, operator removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table on cook line. Operator removed at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of back door.

Basic - Food stored on floor. Containers of onions, chicken, beef, and cabbage stored on floor in walk in cooler. Soy sauce stored on floor on cook line. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Can in container of rice near 3 Compartment Sink.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle in chicken in reach in cooler.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table.

High Priority - Container of medicine improperly stored. On shelf over flip top unit

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ribs on prep table , cutting 56f Put in walkin in cooler Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats, noodles,egg rolls

Basic - Food stored on floor. Bag of carrots

High Priority - Nonfood-grade bags used in direct contact with food. Observed chicken stored in non food grade bags. Item located in reach in freezer.

High Priority - Toxic substance/chemical improperly stored. Observed oven cleaner stored next to cashews, located in dry storage area. Operator relocated items at time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Did not observed chlorine test kit.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container without handle stored inside rice. Located across from three compartment sink.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles that are not smooth and easily cleanable. Located throughout kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed deep cut marks in cutting board, located on cook line. Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice buildup in reach in freezer. Repeat Violation

Basic - Dead roaches on premises. Observed 1 dead roach on beverage reach in cooler. Operator clean and sanitizer area at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed plastic beverage container stored on metal preparation table next to white rice.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal tablet stored on top of reach in freezer and cell phone on top of reach in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of exterior door.

Basic - Food stored on floor. Observed cooking oil stored on the floor. Located on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease buildup on hood filters.

Basic - Open dumpster lid. Shared with plaza.

Basic - Stored food not covered. Observed plastic container storing corn starch uncovered, item located in dry storage area.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wet wiping cloths sanitizer bucket stored on the floor, item located on cook line.