Shanghai Inn Restaurant

INSECTS, RODENTS, & ANIMALS NOT PRESENT

6-501.112 CLEAN AND REMOVE THE DEAD INSECTS FROM THE BASEMENT FLOOR.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-205.15 REPAIR THE LEAK UNDERNEATH THE 2 COMPARTMENT SINK IN THE REAR PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

6-501.11 OBSERVED CHIPPED PAINT ON THE CEILING OF THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO SCRAPE AND REPAINT THE AFFECTED AREAS OF THE CEILING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

6-501.14 CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD FILTERS.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO EXPOSED HANDWASHING SINK IN FRONT PREP AREA OF FACILITY WHERE DRINKS ARE SERVED. FACILITY MUST INSTALL AN EXPOSED HANDWASHING SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

CLEAN AND REMOVE THE DEAD INSECTS FROM THE BASEMENT FLOOR.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

REPAIR THE LEAK UNDERNEATH THE 2 COMPARTMENT SINK IN THE REAR PREP AREA.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED CHIPPED PAINT ON THE CEILING OF THE FOOD PREP AREA. MANAGEMENT INSTRUCTED TO SCRAPE AND REPAINT THE AFFECTED AREAS OF THE CEILING.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

CLEAN THE EXCESSIVE GREASE ON THE VENTILATION HOOD FILTERS.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

OBSERVED A FOOD HANDLING EMPLOYEE WITHOUT A FOOD HANDLER CERTIFICATE. MANAGEMENT INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

PREVIOUS CORE VIOLATION CORRECTED

PREVIOUS CORE VIOLATIONS FROM REPORT #2312965 ON 9/26/19 NOT CORRECTED: 49 - SHELVING IN WALK IN COOLER OBSERVED TO COVERED WITH RUST AND FOOD DEBRIS . MUST CLEAN AND MAINTAIN. 56 - MUST REPLACE OR REPAIR NON WORKING LIGHTS IN KITCHEN AREA. 58 -...

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING

OBSERVED NO EMPLOYEES HEALTH POLICY.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-7-38.010-NO CITATION ISSUED)

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED NO CLEAN-UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN-UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

OBSERVED NO HAND SINK IN FRONT PREP AREA OF FACILITY. FACILITY MUST OBTAIN AND INSTALL A HAND SINK UNDER CITY WATER PRESSURE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). NO CITATION ISSUES

PROPER DATE MARKING AND DISPOSITION

OBSERVED READY TO EAT, TIME FOR TEMPERATURE SAFETY FOR CONTROL FOODS NOT PROPERLY DATED IN BOTH 2-DOOR COOLER AND WALK IN COOLER. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR RTE FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN...

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED EXPOSED SEWAGE PIPES ABOVE BASEMENT FOOD STORAGE. OVERHEAD EXPOSED DRAINAGE WASTE WATER PIPES COMING FROM THE 1ST FLOOR AREAS .THE SAID PIPES WHERE NOTED TO MANAGER MUST BE ENCASED SMOOTH SURFACE (SOFFIT) DURABLE MATERIAL AND MAINTAIN

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED USE OF OLD CARDBOARD BOXES AS COVERS FOR FLOORS IN KITCHEN FOOD PREP AREA. MUST REMOVE AND IF NEEDED USE EASY CLEANABLE KITCHEN FLOOR MATS

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND REFRIGERATION UNITS FOOD STORED INSIDE GROCERY BAGS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS

NON-FOOD/FOOD CONTACT SURFACES CLEAN

SHELVING IN WALK IN COOLER OBSERVED TO COVERED WITH RUST AND FOOD DEBRIS . MUST CLEAN AND MAINTAIN CLEAN

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT, INGREDIENT CONTAINERS, GREASY WALLS AROUND HUD , DIRT BUILD-UP THROUGHOUT.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED THAT BASEMENT STORAGE AREA DOESNT HAVE SMOOTH EASY CLEANABLE WALLS AND FLOORS. MUST PROVIDE AND MAINTAIN IF USED FOR FOOD STORAGE

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE OR REPAIR NON WORKING LIGHTS IN KITCHEN AREA

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

OBSERVED SIGNIFICANT ACCUMULATION OF GREASE ON FILTERS IN HOOD SYSTEM . MUST CLEAN AND MAINTAIN CLEAN

ALLERGEN TRAINING AS REQUIRED

NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

INSTRUCTED TO REPLACE TORN GASKET AT THE KITCHEN RIGHT DOOR OF THE STAND-UP 2 DOOR COOLER AND REMOVE FOIL LINERS AT SHELVING UNITS NEAR THE COOKING EQUIPMENTS AND MAINTAIN SURFACES TO SMOOTH,EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

INSTRUCTED TO CLEAN/SANITIZE; PREP COOLER, SIDES OF HOT COOKING EQUIPMENTS, SHELVING UNITS, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, DISH MACHINE AND UPPER PANEL OF ICE MAKER AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

INSTRUCTED TO REPLACE BURNT-OUT LIGHT BULBS NEAR THE DISHMACHINE UNIT AND MAINTAIN ADEQUATE LIGHTING AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

INSTRUCTED TO INSTALL A VISIBLE BACKFLOW PREVENTION DEVICE AT ICE MAKER WATERLINE AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO DETAIL CLEAN AND REMOVE UNNECESSARY ARTICLES STORED ON TOP OF THE WALK-IN-COOLER DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN STOCK ITEMS,SUPPLIES AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST CLEAN AND SANITIZE THE EXHAUST HOOD FILTER AT THE CEILING INTERIOR OF THE EXHAUST HOOD CANOPY. FOUND ABOVE WITH GREASE BUILD-UP.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR LEAK UNDER THE EXPOSED HAND SINK IN THE KITCHEN AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

INSTRUCTED OWNER TO ONLY WEAR CLOSED TOE SHOES WHILE IN FOOD PREP AREAS AT ALL TIMES. DURING INSPECTION OBSERVED OWNER WEARING OPEN TO SHOES(SUMMER SANDLES) WHILE IN THE KITCHEN PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

STORAGE RACK NEXT TO COOKING EQUIPMENT NOT CLEAN OR MAINTAINED. INSTRUCTED TO REMOVE ALUMINUM FOIL FROM STORAGE RACK AND DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

VENTS ABOVE COOKING EQUIPMENT NOT CLEAN, INSTRUCTED TO CLEAN ON A MORE DAILY BASIS,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALL AREA ABOVE TWO COMPARTMENT SINK NOT CLEAN, REMOVE AND REPLACE STAINED CAULKING, CLEAN AND BETTER MAINTAIN,

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

FOODS INSIDE COOLER NOT LABELED OR DATED. INSTRUCTED TO LABEL DATE ALL FOODS NOT IN ORIGINAL CONTAINERS. FOODS STORED IN FREEZER NOT PROPERLY STORED. INSTRUCTED TO STORE IN FOOD GRADE FREEZER BAGS.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MULTI USE UTENSILS NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

STORAGE SHELVES, CAN OPENER, STORAGE RACK NEXT TO COOKING EQUIPMENT NOT CLEAN OR MAINTAINED. INSTRUCTED TO REMOVE ALUMINUM FOIL FROM STORAGE RACK AND DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR ALONG WALLBASE AND UNDER COOKING EQUIPMENT NOT CLEAN. INSTRUCTED TO DETAIL CLEAN DAILY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

WALLS AND CEILING THROUGH-OUT PREP AREA NOT MAINTAINED. INSTRUCTED TO REPAINT WALLS AND CLEANING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

COFFEE MAKER WATERLINE NOT PROVIDED WITH BACKFLOW PREVENTER. INSTRUCTED TO INSTALL BACKFLOW PREVENT OR WATERLINE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

Can opener attached to prep table, exhaust hood and filter, cabbage shredder, cooking equipment and storage shelves not cleaned. Instructed to detail clean and sanitize after each use.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Floor not maintained in prep area. Instructed to repair damaged floor,replace damaged floor tile and detail clean along wallbase and behind equipment.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

Walls and ceiling not maintained in prep area. Instructed to repaint and walls and ceiling. Gaps noted along wallbase in prep area. Instructed to seal all openings.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Thermometer not visbible inside coolers. Instructed to have thermometer conspicuous inside all coolers.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Unnecessary articles stored in prep area. Instructed to remove all unused articles and elevate supplies 6 inches or higher and away from wall.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

POOR HYGIENIC PRACTICES; OBSERVED EMPLOYEE WHILE COOKING TOUCHING HIS FACE AND WIPING HIS NOSE WITH THE BACK OF HIS HANDS, HOWEVER NOT WASHING HIS HANDS. INSTRUCTED, HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION, AT THE EXPOSED SINK WITH WARM...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

NO HAND DRYING DEVICE OR PAPER TOWELS AT THE PREP AREA EXPOSED SINK, USING COMMON TOWELS. INSTRUCTED PAPER TOWELS MUST BE PROVIDED AT ALL TIMES, THE USE OF COMMON TOWELS IS NOT PERMITTED. (EMPLOYEE WENT OUT AND PURCHASED PAPER TOWELS). CRITICAL CITAT...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

PREP FOODS INSIDE THE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS/BINS NOT LABELED; INSTRUCTED TO DATE/LABEL AND MAINTAIN.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

CLEAN MULTI-USE UTENSILS IMPROPERLY STORED ON SHELVING UNITS; INSTRUCTED TO PROPERLY STORED/INVERT TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

GASKETS ON PREP REACH IN COOLER DOORS BROKEN; INSTRUCTED TO REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; PREP COOLER, COOKING EQUIPMENT, SHELVING UNITS, BOTTOM PANELS OF PREP TABLES AND STEAM TABLE, DISH MACHINE AND MOP SINK.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DEBRIS AND GREASE ON FLOORS; MUST DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS AT THE KITCHEN, DISH WASHING AREA AND BASEMENT. ALSO MUST REPLACE BROKEN FLOOR TILES THRU-OUT THE KITCHEN AND DISH WASHING AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED OPENINGS ON WALLS IN THE KITCHEN, EXCESSIVE DEBRIS/GREASE ON HOOD AND FILTERS, AND DRIED FOOD AND GREASE ON WALLS SAME AREA; INSTRUCTED TO SEAL OPENINGS, DETAIL CLEAN WALLS, HOOD AND FILTERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

CLEANING TOWELS IMPROPERLY STORED; INSTRUCTED TO STORED IN AN APPROVED SANITIZER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

INSTRUCTED TO CLEAN AND MAINTAIN LIGHT SHIELDS WITH GREASE AND DUST BUILD-UP ABOVE COOKING EQUIPMENT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF WALK-IN COOLER TO PREVENT RODENT AND INSECT HARBORAGE.