SHANG HAI CHINESE RESTAURANT
2699 NE 35 ST
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/4/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/4/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/3/2025
High Priority
4
Intermediate
4
Basic
8
Total
16
Disposition: Facility Temporarily Closed
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach in and chest freezer.
- 14-11-5:Basic - Equipment in poor repair. Reach-in cooler gaskets.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door with broken/disrepair metal at the bottom.
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle on grass.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At the dry storage area, scoop handle in direct contact with MSG.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Walk-in cooler shelves soiled also rusted. Equipment handles heavily soiled. **Repeat Violation**
- 25-32-4:Basic - Reuse of single-service or single-use articles. Jug cut to use as scoop for rice.
- 08B-12-5:Basic - Stored food not covered. In walk-in cooler , cut onion not covered. Also multiple bags at dry storage area opened not covered.
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employee taking money and orders at the front counter, rinsed finger, no soap, no rubbed hands and immediately after started working with food.
- 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. Reach-in freezer, wontons stored below raw beef, raw chicken stored next to cook pork, raw chicken stored above ground beef and cooked pork.
- 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. At inspection time, sewage backing up through floor drain located in the middle of the cook line (underneath steam table), operator unable to block area. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, rice 67F, manager will use time as a public health control form and will discarded at 3:00pm. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the end of the cook line, cloth and bottles inside sink, operator moved all items. **Corrected On-Site**
- 27-24-5:Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No Hot water at the establishment, water in hand sink and triple sink at 77F **Warning**
- 11-26-1: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. For one male employee
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the cook line, pork and chicken made 02/01-02/2025. **Repeat Violation**
Food safety inspection conducted on 2/3/2025 revealed 16 total violations (4 high priority, 4 intermediate, 8 basic).
Inspection on 10/16/2024
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside flour container, manager removed the bowl. **Corrected On-Site**
- 14-38-4:Basic - Food storage container/container lid cracked or broken. In use containers (Chicken) cracked.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the kitchen entrance.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled also rusted.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of coolers soiled.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler and walk-in cooler, chicken containers, noodles and pork no date marked, per manager all items cooked 10/14/24.
Food safety inspection conducted on 10/16/2024 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).