ZHIS HOP SHING RESTAURANT
5000 US HWY 17 S UNIT 21
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 10/22/2024
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Ripped gaskets of flip top reach in cooler on make line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under prep table behind make line next to triple sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers, wok station, and hot holding unit inside kitchen. Hood filers over cook line. Gaskets of flip top reach in cooler on make line. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Containers of flour in the back storage area not covered while not in use. Repeat Violation
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1 food handler scratched face with bare hand then continued to handle clean utensils without washing hands first
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags of raw pork mixture, raw fish, raw chicken, and cooked pork mixed into together inside reach in freezer chest in back of kitchen, all removed from original packaging. Also multiple containers of raw chicken stored over buckets of various sauces in walk in cooler. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura chicken (53F - Cold Holding) in reach in cooler by fryers on cook line, per operator chicken was left out for lunch rush less then 2 hours prior.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. noodles (69F - Cooling, after 20 minutes ); raw chicken (53F, 55F - Cooling, after 20 minutes 53F,55F); sliced chicken (58F - Cooling, after 20 minutes 58F) all items in overfilled covered containers in walk in cooler, covers removed. **Corrective Action Taken**
Food safety inspection conducted on 10/22/2024 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 3/13/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used in raw carrots in cold bar and in bucket of soy sauce. Employee removed both bowls. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bucket of soy sauce on floor in front of oven and case of oil on floor by three compartment sink. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting board at back prep table. Operator removed wet towel. Sanitizer water stored on the floor in front of hand wash sink by front counter. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler gaskets are soiled. Shelf above flip top reach in cooler is soiled. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Multiple containers of food not covered in walk in cooler.
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of prescription medicine stored on shelf over the flip top reach in cooler in kitchen. Operator moved medicine to appropriate location. Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Open raw chicken on sheet pan stored above open raw beef on sheet pan in reach in freezer by front counter. Operator rearranged to proper storage. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cut cabbage being held under time controls per operator not marked. Operator states cabbage placed on counter at 12:00. Operator marked correct time on cut cabbage. Also, operator does not have written plan available, operator had blank form and completed the time as a public health control paperwork during inspection. Corrected On-Site Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the three compartment sink. Operator replaced towels. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing one employee food reporting agreement.
Food safety inspection conducted on 3/13/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 10/25/2023
High Priority
3
Intermediate
0
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. Two cans of bamboo strips on rack by back door not segregated. Operator removed cans to another location for vendor credit. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Sauce buckets and cases of oil stored on the floor near back door. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by back door has excessive ice build up.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of hot cooking equipment soiled.
- 22-16-4:Basic - Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving with build up of debris.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored in same container with ready to eat broccoli in walk in cooler. Operator moved mushrooms to proper storage. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor at kitchen hand wash sink.
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Piece of wood used as a shelf at wok station not sealed, raw wood.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Two cans of bamboo strips on rack by back door have denting along the seam of cans. Operator segregated cans from rest of supply for vendor credit.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese at prep area at 67F. Per operator, cream cheese taken from walk in cooler approximately one hour prior. Operator moved product to walk in cooler. Temperature taken approximately 30 minutes later at 54F.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet with attached hose to left of back door missing vacuum breaker. Operator installed during inspection. Corrected On-Site
Food safety inspection conducted on 10/25/2023 revealed 11 total violations (3 high priority, 0 intermediate, 8 basic).