SHANGHAI 818

Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over raw vegetables in walk in cooler. Manager moved eggs to the bottom

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over raw vegetables in walk in cooler. Manager moved eggs to the bottom **Corrected On-Site**

High Priority

Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority

Buildup of food debris/soil residue on equipment door handles. Old food debris on door handles in kitchen

Basic - Buildup of food debris/soil residue on equipment door handles. Old food debris on door handles in kitchen

Basic

Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen hanging down ready to fall

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen hanging down ready to fall

Basic

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents full of dust in kitchen

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents full of dust in kitchen

Basic

Cleaned and sanitized equipment or utensils not properly stored. Pots and pans being stored outside under canopy but not protected

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots and pans being stored outside under canopy but not protected

Basic

Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic

Faucet/handle missing at plumbing fixture. Missing faucet handles on three compartment sink, no faucet handles.

Basic - Faucet/handle missing at plumbing fixture. Missing faucet handles on three compartment sink, no faucet handles.

Basic

Food not stored at least 6 inches off of the floor. Box of shrimp on the floor in walk in cooler. Manager picked up box

Basic - Food not stored at least 6 inches off of the floor. Box of shrimp on the floor in walk in cooler. Manager picked up box **Corrected On-Site**

Basic

Food stored on floor. Case of cooked chicken on floor in kitchen. Employee picked up case

Basic - Food stored on floor. Case of cooked chicken on floor in kitchen. Employee picked up case **Corrected On-Site**

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic

No Heimlich maneuver/choking sign posted.

Basic - No Heimlich maneuver/choking sign posted.

Basic

No conspicuously located ambient air temperature thermometer in holding unit. No thermometer

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer

Basic

No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen.

Basic

Stored food not covered. In walk in cooler cooked ribs and cooked pork not covered

Basic - Stored food not covered. In walk in cooler cooked ribs and cooked pork not covered

Basic

Working containers of food removed from original container not identified by common name. Flour and sugar containers not labeled in kitchen

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers not labeled in kitchen

Basic

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.

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.

Intermediate

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

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

Intermediate

No paper towels or mechanical hand drying device provided at handwash sink. No handwashing paper towels at handwashing sink in kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No handwashing paper towels at handwashing sink in kitchen

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.

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.

Intermediate

Employee with no hair restraint while engaging in food preparation.

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

Basic

Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles **Corrected On-Site**

Intermediate

Bowl or other container with no handle used to dispense food.

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

Basic