SHANGHAI CITY CHINESE RESTAURANT Inspection – April 25, 2018

High Priority 2

#11High Priority03A-02-4

High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 49° top of reach in Volume in container high. Less than one hour in unit Chef removed to WIC **Corrective Action Taken**

Corrective Action Taken

#12High Priority35A-23-4

High Priority – Roach excrement and/or droppings present. Approximately 30 dry roach droppings on top of dish wash machine

Intermediate 4

#13Intermediate27-16-4

Intermediate – Hot water not provided/shut off at employee handwash sink. Front prep area hand wash sink

#14Intermediate52-01-4

Intermediate – Identity of food or food product misrepresented. Flounder for four entrees on menu and on Specials Board. Flounder priced at $17.95 Box in WIF states Swai **Admin Complaint**

Admin Complaint

#15Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Front service station Provided by manager **Corrected On-Site**

Corrected On-Site

#16Intermediate02C-02-4

Intermediate – Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles, cooked rice **Repeat Violation**

Repeat Violation

Basic 10

#1Basic23-06-4

Basic – Build-up of food debris, dust or dirt on nonfood-contact surface. Bottom of frigidaire freezer

#2Basic23-03-4

Basic – Build-up of grease on nonfood-contact surface. Hood filters are grease Floor fan grate and post near dish machine is greasy **Repeat Violation**

Repeat Violation

#3Basic24-14-4

Basic – Clean utensils stored between equipment and wall.

#4Basic21-05-4

Basic – Cloth used as a food-contact surface. Cloth used as covering for raw duck in WIF **Repeat Violation**

Repeat Violation

#5Basic14-11-4

Basic – Equipment in poor repair. Motor guard missing to two door refrigerator across WIC

#6Basic14-13-4

Basic – Food-contact surface not smooth and easily cleanable. Unclean tablec Cloths used as shelf liners at cook line

#7Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Front service statin

#8Basic25-32-4

Basic – Reuse of single-service articles. Yellow oil containers, #10 cans reused for vegetables in WIC. CONTAINERS ARE GROOVED **Repeat Violation**

Repeat Violation

#9Basic08B-13-4

Basic – Stored food not covered in walk-in cooler. Cooked noodles

#10Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Faucet of prep sink

Florida Food Watch