NEW SHANGHAI CHINESE RESTAURANT Inspection – October 24, 2023

High Priority 2

#4High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. In walk in cooler, pork, in reach in freezer fish in gray grocery bags

#5High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler – raw beef over sauce, shrimp. Operator moved to bottom shelf **Corrected On-Site**

Corrected On-Site

Intermediate 4

#6Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top cooler stained

#7Intermediate16-37-1

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

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. On cook line **Corrected On-Site**

Corrected On-Site

#9Intermediate27-16-4

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. On cook line, hot water shut off, cold water is 79F, operator turned water on, 98F **Corrected On-Site**

Corrected On-Site

Basic 3

#1Basic14-71-4

Basic – Duct tape used to repair nonfood-contact surface. Refrigerator handle

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. walk in cooler shelves Fan guards in walk in cooler

#3Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Cooler on cook line

Florida Food Watch