Shang Hai Takeout

Basic – Bowl or other container with no handle used to dispense food

nBowl without a handle used as scoop inside sugar bin.

Basic – Ceiling/ceiling tile shows damage or is in disrepair

nCeiling tiles in kitchen area has a hole. Repeat Violation

Basic – Duct tape used to repair nonfood-contact surface

nDuct tape holding reach in frezzer lid together. Repeat Violation

Basic – Food stored on floor

nBucket of sauce stored on floor inside walk in cooler. Owner removed sauce and properly stored it. Corrected On-Site Repeat Violation

Basic – Hole in or other damage to wall

nHole in wall next to small table in kitchen area. Repeat Violation

Basic – Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation

Basic – Light not functioning

nLights burned out in kitchen area. Repeat Violation

Basic – No Heimlich maneuver/choking sign posted.

Basic – No handwashing sign provided at a hand sink used by food employees

nNo hand washing sign at hand washing sink in kitchen area.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

nGaskets inside reach in cooler across from wok station has buildup of black-mold like substance. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

nReach in cooler shelves have old food debris. Repeat Violation

High Priority – Raw animal food stored over or with unwashed produce

nRaw chicken stored overtop of unwashed green peppers inside walk in cooler.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

nRaw chicken stored overtop of ready to eat sauce inside walk in cooler.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

nOwner picked trash up off the floor without washing hands or changing gloves. Had a discussion with owner about proper hand washing. Owner washed hands. Repeat Violation

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

nFlour bin,sugar bin has flour stuck to it.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

nGave operator physical copy of employee health agreement. Corrective Action Taken

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

nCooked chicken,cooked pasta. Held longer then 24 hours has no date markings inside walk in cooler.