NEW SHANGHAI CHINESE RESTAURANT

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled with food debris. The operator cleaned the can opener. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The door frame on the reach in cooler is soiled with slime. The operator cleaned the door frame. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Several bags in the reach in refrigerator by the front counter. The operator replaced with food grade bags. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. A plastic glove at the handwashing sink by the front counter. The operator removed the plastic glove. Corrected On-Site

Intermediate - No soap provided at handwash sink. The handwashing sink by the front counter. The operator placed soap at the sink. Corrected On-Site

Basic - Interior of microwave has accumulation of grease/food debris. The operator cleaned the microwave. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood filters are soiled with grease.

High Priority - Food placed in soiled container/equipment. Cooked chicken placed in cardboard box, stored in vertical freezer

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical freezer in back of kitchen- tray of raw chicken over krab sticks In walk in cooler raw chicken, beef over sauce, operator moved sauce Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Operator moved to other shelf Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand wash sinks. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on prep table by reach in cooler, moved to bottom shelf Corrected On-Site Repeat Violation

Basic - Food stored on floor. Buckets of sauce, salt, moved to shelf Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on cook line, operator began to clean. Cutting board at lift top cooler stained Corrective Action Taken Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in 3 compartment sink , some parts at 66F, explained proper thawing to operator, chicken was moved to bus tub, walk in cooler Corrective Action Taken

High Priority - Food placed in soiled container/equipment. Cooked diced pork held in cardboard box from raw chicken, moved to bus tub. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white vertical freezer on back of kitchen- raw chicken on tray over shrimp and beef. In walk in cooler - raw chicken on top of sauces In refrigerator at front of cook line - raw chicken over sauces in drawer

Intermediate - Handwash sink not accessible for employee use at all times. Both sinks have items in them, coffee creamer jug, plastic container, metal table in front of sink, operator removed all Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table by lift top cooler, moved to bottom shelf Corrected On-Site Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues., operator began to clean Cutting board at lift top stained Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. on counter by fryer Repeat Violation

High Priority - Food placed in soiled container/equipment. Rice in soiled Rubbermaid container.

High Priority - Nonfood-grade bags used in direct contact with food. In vertical freezer, pork in grocery bag Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw shrimp and raw chicken over buckets of sauce In vertical freezer in back of kitchen- raw chicken over raw beef, on trays with plastic wrap Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On crash cart- fresh garlic in oil (66F - Cold Holding), removed from refrigeration 1 hour ago, moved back to cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and blade Microwave interior Reach in cooler shelves and interior

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned water on. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on steam table, operator moved to front counter. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter by fryer and steam table

High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler, pork, in reach in freezer fish in gray grocery bags

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler - raw beef over sauce, shrimp. Operator moved to bottom shelf Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top cooler stained

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On cook line Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook line, hot water shut off, cold water is 79F, operator turned water on, 98F Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Refrigerator handle

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on cook line