Shangri-la Restaurant

Basic – Buildup of food debris/soil residue on equipment door handles.Observed soiled and sticky door handles on refrigeration handles. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Observed Dustin ceiling tiles in kitchen.

Basic – Cutting board has cut marks and is no longer cleanable. Observed cut marks on Reachin Cooler cutting board top on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed 2" gap on rear screen door bottom. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site

Basic – Floor not cleaned when the least amount of food is exposed. Observed soiled floors under cooking equipment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Floor tiles missing and/or in disrepair.Observed cracked floor tiles at kitchen entrance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Food stored on floor.Observed sauce, onions stored on floor in Walkin Cooler .

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled shelves in Walkin Cooler . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Unclean building components, attachments or fixtures.Observed dust buildup on Walkin Cooler fan cover. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust.Observed buildup of grease on wall behind woks and cooking equipment on cook line.

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.Observed Dishwashing Machine sanitizer chlorine at 0ppm Operator corrected during inspection to 100 ppm. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.Warning Corrected On-Site 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.Gave operator printed plan. Corrected On-Site