SHANGHAI CHINESE RESTAURANT

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach not purposed for sanitizing food contact surface . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpasteurized shell eggs stored behind ready to eat carrots and onion Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler across fryer fryer soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Utensil in hand sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid not labeled in kitchen

Basic - Bathroom facility not clean. Guest bathroom in front, sink floor, toilet.

Basic - Bowl or other container with no handle used to dispense food in cold table

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Large bowl stored next to hand wash sink in kitchen exposed to splash when washing hands. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards near prep sink.

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

Basic - Equipment in poor repair. Wooden bowls at wok station.

Basic - Ice buildup in reach-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Hood Side of fryers and grill Gaskets soiled

Basic - Standing water in floor drain/floor drain draining very slowly. Prep sink drain Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw peas and carrot stored directly next to raw beef. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp. Raw chicken removed from original packaging in freezer over raw beef. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. White cutting board stored behind 3 compartment sink

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind rice cooker. Wall behind prep table.

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

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small White cutting board and board at top of reach in cooler is stained in the kitchen Repeat Violation - From follow-up inspection 2022-06-23: Time Extended

High Priority - Dented/rusted cans present. See stop sale. 2 cans of hoisin sauce dented 1 can of bean paste dented

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Fried wonton chips in card board box after cooking by the fryer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh minced garlic in oil 77°F less than 4 hours placed in cooler to get to 41°F. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked broccoli in pan by soup well 83°F Operator discarded and I explained even though garnish still needs to be kept at 135°F or higher Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Whit cutting boards on the sandwich top cooler soiled.

Intermediate - Handwash sink not accessible for employee use at all times. 2 buckets of sauce blocking hand isn't in the kitchen. Repeat Violation

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

Basic - Bathroom facility not clean. Sink was soiled. Repeat Violation

Basic - Ceiling vent soiled with accumulated food debris, grease, dust, or mold-like substance above the walk in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in the kitchen. Corrected On-Site

Basic - Fortune cookies stored on floor on the front counter. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer by the fryers.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corn starch ingredient bin. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in cooler soiled.

Basic - One Light fixture not functioning properly in the kitchen. Repeat Violation

Basic - Raw broccoli not washed prior to preparation in the kitchen. Manager addressed with cook. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water thawing in the sink. Corrected On-Site

Basic - Unwashed zucchini stored over ready-to-eat food cut vegetables in walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corn starch bin in the dry stock area.