SHANGHAI RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw egg stored over bean sprouts. Operator placed raw eggs on bottom shelf. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200+ppm. Operator added more water. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen egg rolls not date marked.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed cloth. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling. Repeat Violation

Basic - Nonfood-contact surface soiled with grease behind broiler.

Basic - Open dumpster lid. Educated operator on importance of keeping dumpster lid closed. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed plastic jugs being reused as scoop and cardboard reused to drain fried foods. Educated operator on not reusing plastic jug. Operator discarded jug. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked chopped frozen pork and precooked frozen egg rolls and precooked meats not date marked. Educated operator on importance of date marking frozen foods. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Cooks.

Basic - Nonfood-contact surface soiled with grease, food debris. Front beverage reach in cooler tracks. Educated operator on cleaning reach in cooler tracks. Operator cleaned tracks. Repeat Violation

Basic - Open dumpster lid. Educated operator on keeping dumpster lid closed. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed placed jug reused as scoop. Observed cardboard reused for wonton in walk-in cooler.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked chopped frozen pork and precooked frozen foods not date marked.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee yogurt stored on top of onions. Educated operator on proper separation of employee food. Operator removed yogurt. Corrected On-Site Repeat Violation

Basic - Employee preparing food in customer section of dining area. Observed snow peas being prepped in dining room.

Basic - Employee with no hair restraint while engaging in food preparation. Cooks.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom. Educated operator on importance of having hand wash sign. Provided operator with hand sign. Operator posted before leaving inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris. Front beverage reach in cooler tracks. Educated operator on cleaning reach in cooler tracks. Operator cleaned tracks. Corrected On-Site Repeat Violation

Basic - Open dumpster lid. Educated operator on keeping dumpster lid closed. Repeat Violation

Basic - Stored food not covered. Observed egg rolls not covered in walk in cooler. Educated operator on importance of covering foods. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour/salt/bins. Operator labeled containers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw chicken stored above ready to eat sauces in walk in cooler.

Intermediate - Packaged food has no English labeling.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked chopped pork and chopped bok choy not date marked in walk in cooler.

Basic - Bowl or other container with no handle used to dispense flour/sugar.

Basic - Current Hotel and Restaurant license not displayed. Educated operator on having current license displayed. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in freezer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on food prep table. Operator properly stored cellphone. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom. Educated operator on importance of having hand wash sign. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris on front beverage reach in cooling tracks.

Basic - Open dumpster lid.

Basic - Stored food not covered. Observed chopped bok choy not covered in walk in cooler.

High Priority - Nonfood-grade bags used in direct contact with ginger.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw ground pork stored over cooked chicken. Container switched to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Egg drop soup 125F less than hours. Operator turn up heating element. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with procedures. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse cloth.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed forms before leaving inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee with no hair restraint while engaging in food preparation. Cooks.

Basic - Ice buildup in reach-in freezer.

Basic - In-use wet wiping cloth/towel used under cutting board. Educated operator on importance of not using wet wiping cloth underneath cutting board. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Restroom.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Flour/cornstarch containers.

Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restroom.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles above walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed tray of raw frozen chicken stored over raw frozen trays of meat. Operator switched chicken to bottom shelf. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored on top of freezer. Operator removed chemical. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease. Hood filters.

High Priority - Dented/rusted cans present. See stop sale. Observed two cans of oyster sauce dented. Operator separated to be returned to distributor. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed tray of raw chicken stored over raw beef in reach in freezer near back kitchen exit. Educated operator on proper separation of raw animal foods. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Reach-in cooler interior have accumulation of soil residues. Front beverage reach in cooler.

Basic - Stored food not covered. Egg rolls in walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed tray of raw chicken stored over raw beef. Trays switched. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Full name and date of completion missing.

Basic - Bowl or other container with no handle used to dispense rice. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Cook. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.