SHANG HAI RESTAURANT

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

Basic - Food not stored at least 6 inches off of the floor. Boxed items inside walk in freezer floor.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Food not stored at least 6 inches off of the floor. Container of flour and sugar. Operator placed items correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken over container of cut cabbage walk in cooler.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple items inside walk in cooler.

Basic - Stored food not covered. Container of pork inside walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open container of chicken over buckets of soy sauce. Shelled eggs over container of cut cabbage.

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. Bag of carrots on floor walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener base soiled kitchen.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Stored food not covered. Container of cut cabbage inside walk in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler- Lo mein Cut cabbage Egg rolls Cook shrimp.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container inside fried rice warmer.

Basic - Floor not cleaned when the least amount of food is exposed. Underneath equipment kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment on cook line kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back wall kitchen next to exit door. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food stored inside walk in cooler with no labels. Operator segregated item from customer products.

Basic - Floor not cleaned when the least amount of food is exposed. Underneath equipment kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to kitchen exit.