Shanghai Restaurant

Observed the most current inspection report not posted at the drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Keep most current inspection report posted at the drive thru window and in the dining area.

Observed cooked pork dumpling, cooked chicken, and cooked lo mein inside the reach in cooler, also observed bulk containers of raw beef, cooked lo mein, raw general chicken, and raw chicken not date marked inside the walk in cooler. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charged date marked the food items.

Observed cooked pork egg rolls and cooked general chicken inside the reach in cooler, also observed bulk container of cooked lo mien not date marked inside the walk in cooler. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Person in charged date marked the food items.

Observed employee reusable mug on counter in main kitchen area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Please use a single-service cup with a lid and straw for drinking.

Observed several clean food containers wet stacked. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Employee removed containers to be rewashed, rinsed, and sanitized.

Observed employees' food stored next to food for consumers in walk-in cooler and in dry storage area. Employee's items must be stored separately from consumer food to prevent contamination. Employees' items were relocated.

Observed time/temperature control for safety (TCS) foods being stored inside the reach in cooler above 41F: Lo Mein 49F, Raw Steak 54F and Raw Shelled Egg 45F. Ambient air temperature of the unit is 45F. Person in charge discarded the food items.

Observed a damp cloth being stored on the counter across from the cooking area. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Place the wiping cloth in a sanitizer solution and no damp cloths are allowed to be stored on the counters.