SHANG HAI CHINESE FOOD RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Item stored in reach-in cooler across from cook line: noodles (45F - Cooling). Manager stated noodles cooked the previous day.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Item stored in reach-in cooler across from cook line: noodles (45F - Cooling). Manager stated noodles cooked the previous day.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen, put on gloves and began handling broccoli in kitchen without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rang in order on register then proceeded to put chicken in fryer without washing hands. Employee washed hands and put on gloves. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice being stored in Publix container on shelf next to back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked shrimp in reach-in cooler across from cook line. Employee placed eggs on bottom shelf. Raw shrimp stored over soy sauce in walk-in cooler. Manager placed shrimp on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

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 stored over raw beef in reach-in freezer across from three compartment sink. Employee moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Egg rolls stored on prep table next to cook line fryers. Manager stated egg rolls placed out at 11:00 am.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves soiled with old food debris. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cabbage stored in walk-in cooler. Manager stated cabbage prepared the previous morning.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop flour out of bag stored in front of walk-in cooler.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelves next to cook line fryer. Repeat Violation

Basic - Food stored on floor. Noodles stored in plastic container stored on floor across from walk-in cooler. Manager placed noodles on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door to kitchen.

Basic - Single-service articles improperly stored. Case of napkins stored on floor behind front counter.

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 stored over raw pork in reach-in freezer next to walk-in cooler. Manager moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray can of Febreeze stored on top of reach-in freezer at end of front counter. Manager removed can of Febreeze during inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored on reach-in cooler across from cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Glove stored in hand washing sink next to three compartment sink. Manager removed glove during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and egg rolls stored in walk-in cooler. Manager stated items prepared on 8/17.

Basic - Cardboard used to line food-contact shelves. Cardboard lining shelf in reach-in cooler across from cook line fryer. Manager removed cardboard during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Handle for reach-in freezer across from three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Faucet for front counter hand washing sink. Repeat Violation

Basic - Stored food not covered. Containers of dumplings and chicken stored in reach-in freezer across from three compartment sink. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers on shelf across from walk-in cooler.

High Priority - Nonfood-grade bags used in direct contact with food. Plastic shopping bag covering wings in walk-in-cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bags of portioned raw shrimp stored above bags of portioned cook pork in reach in freezer. Manager placed raw shrimp on bottom of reach in freezer. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( rice, flour and sugar ). Manager removed bowls Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining interior of reach in cooler on cookline.

Basic - Ceiling tile missing. Missing ceiling tile above walk-in-cooler Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles worn on cookline

Basic - Food stored on floor. Container of peeled onions stored on floor in walk-in-cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of front counter hand wash sink has accumulation of mold like substance. Vent filters above grill soiled with grease. Door handles to reach in freezer soiled with food particles.

Basic - Outer openings not protected with self-closing doors. Back door screen does not have self closing mechanism connected Repeat Violation

Basic - Reuse of single-service or single-use articles. Single use raw shelled egg carton trays in direct contact and used to cover cut vegetables in walk-in-cooler. Manager removed egg carton trays

Basic - Single-service articles improperly stored. Boxes of single service trays and lids stored in back kitchen bathroom Repeat Violation

Basic - Stored food not covered. Pork and Wontons not covered in reach in freezer

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on flip-top make table cutting board. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed 5 trays of eggs stored over 4 buckets of soy sauce in walk-in-cooler. Manager moved eggs Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed container of cracked raw eggs stored in reach in cooler at 51F. Manager advised that eggs had been cracked 30 minutes prior

Basic - Food stored on floor. Observed box of oil stored on floor in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves in walk-in-cooler soiled with dust.

Basic - Stored food not covered. Observed two trays of beef skewers not covered in reach in freezer . Manager instructed employee to cover Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop not in use stored in wringing device. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple trays of chicken and beef in reach in freezer not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food (flour, rice) Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on dry goods storage rack with single service items. Repeat Violation

Basic - Food stored in a prohibited area. Observed box of noodles stored in employee rest room in back of kitchen.

Basic - Outer openings not protected with self-closing doors. Observed exterior back door with self closing mechanism disconnected.

Basic - Single-service articles improperly stored. Observed box of single service cups in employee bathroom in back of kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. Observed two container with shrimp thawing in standing water. Shrimp temperature was 43F. Manager place shrimp in walk-in-cooler Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket water.

Basic - Working containers of food removed from original container not identified by common name. Observed working container of food removed ( rice, flour ) from original container not identified by common name by the back door. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed lack of a time mark on cooked broccoli and battered chicken. Adjusted time marks were added. Corrected On-Site

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. Observed lack of a written plan. One was emailed.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the internal lip/edge of the brown rice cooked has an accumulation of dried debris.

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. Observed lack of proof, forms were emailed.

Basic - Bowl or other container with no handle used to dispense food. Observed the bulk rice scoop Lacks a handle. This was removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored over the cook line. This was moved below. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack and purse at the front line shelf, stored over guest food. These were moved below. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a cleaver between equipment. This was sent to dish to be washed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old labels on multiple in use containers. Some were removed during the inspection. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed the multiple bulk food items by the back door lack a label.

High Priority - Nonfood-grade bags used in direct contact with food. Reach in freezer at the prep area, raw chicken in direct contact with a nonfood grade bag (thank you bags).

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the prep area, raw chicken above raw beef and Krab Rangoon, employee moved and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, above wok, yellow rice 124F (reheated to 166F). Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. At the three compartment sink area, handwash sink blocked by storage racks, manager moved the racks. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Inside rice.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks no lid no straw on top of reach-in cooler at the cook line, employee moved. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. At the cook line, several employee food plates on prep table and on top of cutting boards, Manager moved all and employee stopped eating. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the front counter area, employee purse on top of soda cans, manager moved. Corrected On-Site

Basic - Food stored on floor. At the cook line, under wok, oil container on floor, manager moved off the floor. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line with mold like substance

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee at the register, touched her face and started serving soup, inspector addressed situation, employee stopped, washed her hands and continued working. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the front kitchen area, pot with cooked chicken moved about of refrigeration at 11:00am, not discarded at 3:00pm, also at the end of the cook line, cut cabbage not discarded at 3:00pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, cooked noodles 58°, manager moved to freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. At the front kitchen area, pot with cooked chicken moved about of refrigeration at 11:00am, not discarded at 3:00pm, also at the end of the cook line, cut cabbage not discarded at 3:00pm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the end of the cook line, inside rice warmer, yellow rice 111°-112°, per manager rice came out of rice cooker at 1:30, Manager moved back to rice cooker to reheated to at least 165°. 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. Reach-in cooler at the front area, cooked chicken containers no date marked, per manager chicken was cooked 12/01/21 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, employee drink on top of reach-in cooler, Manager moved. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the cook line, employee food items above customers food, Manager moved and stored properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, multiple containers not labeled, per manager containers have sugar, salt and flour.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touched with bare hands cooked chicken to a new container, inspector addressed situation, employee washed his hands and used gloves. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw beef container above raw shrimps, Manager moved and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marked. At the cook line, cut cabbage and steamed broccoli no time marked, per manager items placed during lunch time.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler and walk-in cooler, cooked food no date marked, per manager all food were cooked yesterday morning, also pork thawed and held at refrigeration temperature no date marked.

Intermediate - Spray bottle containing toxic substance not labeled. At the front counter area, spray bottle with pink solution not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, drinks above reach-in coolers, Manager moved all. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Plastic jug cut in half and reused for scooping cooked rice, also cardboard box re used for broccoli storage.