Shanghai 818

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces, raw chicken over fully cooked pork at walk in cooler. Raw pork stored over cooked ready to eat pork in walk in cooler. Operator reorganized.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauces, raw chicken over fully cooked pork at walk in cooler.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Same.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine chlorine sanitizer 0ppm.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach behind white cooler, 1 on floor by dish machine, 1 on floor by dessert freezer.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed 6 rodent droppings under tables and booths in dining room.
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach crawling on wall by microwave at wok station, 1 crawling on counter at dish machine, 2 crawling on wall behind dish machine.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. black bean sauce (77°F - Hot Holding) Observed in hot holding device while not on. Per operator, kept in hold holding device overnight. See stop sale. Time/temperature control for safety food cold held at greater than 41°F. low boy across from wok station: white sauce (chicken broth) (68°F - Cold Holding); brown sauce (beef broth) (61°F - Cold Holding); garlic sauce (63°F - Cold Holding); pooled eggs (63°F - Cold Holding); egg whites (62°F - Cold Holding); 2 door beverage cooler: pork wonton (50°F - Cold Holding); sliced pork (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Low boy across from wok station: Cooked rice (69-77 cooling) at 1:46; cooling since 5pm on 9/15 Cooked rice did not reach 41°F within 6 hours. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. low boy across from wok station: white sauce (chicken broth) (68°F - Cold Holding); brown sauce (beef broth) (61°F - Cold Holding); garlic sauce (63°F - Cold Holding); pooled eggs (63°F - Cold Holding); egg whites (62°F - Cold Holding); 2 door beverage cooler: pork wonton (50°F - Cold Holding); sliced pork (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Walk in cooler: raw chicken (46°F - Cold Holding); cooked duck (45°F - Cold Holding); general Tao chicken (46°F - Cold Holding); cooked calamari (46°F - Cold Holding); cooked ribs (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to move products to freezer to quick chill.
  • High priority: Shell eggs not stored at an ambient air temperature of 45°F or less. Walk in cooler: Raw shell eggs (54°F cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to ice down product.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. black bean sauce (77°F - Hot Holding) Observed in hot holding device while not on. Per operator, kept in hold holding device overnight. See stop sale. ambient temperature: egg wash (82°F - Hot Holding) Observed on counter at cook line. Per operator, out of temperature for approximately 20 minutes. Operator placed in cooler.
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Low boy across from wok station: Cooked rice (69-77 cooling) at 1:46; cooling since 5pm on 9/15 Cooked rice did not reach 41°F within 6 hours. See stop sale.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Cooked pork thawing at ambient temperature.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over soy sauce at low boy cooler, raw pork over cooked chicken, raw chicken over cabbage at walk in cooler, raw fish over bok choy at white reach in cooler. Operator stored all products properly.
  • Basic: Stored food not covered. Oil stored on floor at cook line not covered, fried rice noodles not covered on shelf by triple sink.
  • Basic: Food stored in a prohibited area. Pork thawing on counter portion of triple sink next to hand soap. Operator removed pork.
  • Basic: Food stored on floor. Cooking oil stored on floor at cook line.
• Food-contact surfaces designed and maintained
  • Intermediate: Nonfood-grade basting brush used in food. Paint brush as pastry brush for oil, soy glaze and barbecue sauce. Educated operator.
  • High priority: Nonfood-grade containers used for food storage - direct contact with food. Peppercorns stored in garbage bag on shelf over triple sink. Operator removed peppercorns from garbage bag.
• Dishwashing facilities and test kits
  • Intermediate: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed to be cleaned and sanitized. Knife stored in between coolers and in contact with side of cooler that is soiled with oil residue and food debris. Operator removed knife.
  • Basic: Accumulation of black mold-like substance in the interior of the ice machine.
  • 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. Dishwasher (Chlorine 0ppm)
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Abrasive scrub pad and food debris observed in hand wash sink in kitchen.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach on floor by triple sink. Operator removed dead roach.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Approximately 6 Rodent droppings under prep table by triple sink. Advised operator to remove rodent droppings.
  • High priority: Roach activity present as evidenced by live roaches found. 2 lives roaches on floor between cook line and triple sink. Operator killed and removed roaches by triple sink. 1 on floor by dish machine. Advised operator to kill and remove roach.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Throughout entire kitchen.