Shanghai House

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

114123, 114197, 114328(o) - Eliminate sewage backflow into the facility. Clean and sanitize all areas contaminated with sewage with a bleach solution (1 cup bleach per 9 cups water).Hire a licensed pl

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

Violation noted (details not available)

Food contact surfaces: clean and sanitized

Adequate hand washing facilities; supplied and accessible

Food Safety Manager Certification and Food Handler Card

Equipment approved; clean; installed, good repair; capacity

Floors, walls and ceiling: build, maintianed & clean

Food storage; food storage containers identified

Food separated and protected

Hands clean and properly washed; proper glove use [ date violation corrected: 7/14/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 7/14/2022 ]

Food in good condition; safe, and unadulterated [ date violation corrected: 7/14/2022 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 7/14/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 7/14/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 7/14/2022 ]

Nonfood contact surfaces clean [ date violation corrected: 7/14/2022 ]

Foods not protected from contamination

Moderate risk vermin infestation

Unclean or degraded floors walls or ceilings

Unapproved or unmaintained equipment or utensils

Wiping cloths not clean or properly stored or inadequate sanitizer

Moderate risk food holding temperature

Unapproved or unmaintained equipment or utensils

High risk food holding temperature

Unsanitary employee garments hair or nails

Improper thawing methods

High risk vermin infestation

Unclean or degraded floors walls or ceilings

Inadequate sewage or wastewater disposal

Wiping cloths not clean or properly stored or inadequate sanitizer

Unclean or degraded floors walls or ceilings

Inadequately cleaned or sanitized food contact surfaces

Inadequate and inaccessible handwashing facilities

Foods not protected from contamination

Unapproved or unmaintained equipment or utensils