SHANGHAI 818

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.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over raw vegetables in walk in cooler. Manager moved eggs to the bottom Corrected On-Site

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No handwashing paper towels at handwashing sink in kitchen

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.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled. Manager labeled bottles Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Old food debris on door handles in kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen hanging down ready to fall

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

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots and pans being stored outside under canopy but not protected

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Faucet/handle missing at plumbing fixture. Missing faucet handles on three compartment sink, no faucet handles.

Basic - Food not stored at least 6 inches off of the floor. Box of shrimp on the floor in walk in cooler. Manager picked up box Corrected On-Site

Basic - Food stored on floor. Case of cooked chicken on floor in kitchen. Employee picked up case Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen.

Basic - Stored food not covered. In walk in cooler cooked ribs and cooked pork not covered

Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers not labeled in kitchen

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw calamari over fully cooked beef, both products not in commercial packaging at reach in freezer by entrance to kitchen , raw shell egg whites over tomatoes at flip top cooler by back door. Raw chicken and raw fish over bok choy white reach in cooler by back door. Operator stored all products properly. Corrected On-Site - From follow-up inspection 2025-10-13: In reach in freezer by kitchen entrance raw shrimp stored over pre cooked egg tarts. Operator stored raw shrimp properly. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish at white reach in cooler by back door. Operator stored products properly. Corrected On-Site - From follow-up inspection 2025-10-13: Raw salmon stored over pre cooked crabmeat. Operator stored raw salmon properly. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (69F - Cold Holding); cooked broccoli (60F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Advised operator to use time control. Advised operator to place time mark for remaining hour. Time control procedure emailed to operator. Repeat Violation Admin Complaint - From follow-up inspection 2025-10-13: cooked chicken 75F per operator food not prepared or portioned today. Food held out of temperature for less than four hours. Observed food stored under no temperature control. Operator moved food to low top reach in cooler. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and sanitizer buckets. - From follow-up inspection 2025-10-13: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Not available at time of inspection. - From follow-up inspection 2025-10-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork wonton, cooked chicken quarters made 8/9 not date marked at walk in cooler. Advised operator to date mark products. - From follow-up inspection 2025-10-13: Time Extended

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. Dishwasher at 0 ppm. Manager changed bucket and primed machine to 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried rice ; (63F - Cold Holding) on counter. Chef moved to cooler

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. Form emailed

Intermediate - Nonfood-grade basting brush used in food. Paint brush being used as a basting brush. Chef discarded Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold substance in ice machine ice chute

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents dusty with grease and dirt buildup

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Dishes and pots stored outside back door

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice Scoops in water, chef removed water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on counter not in buckets . Chef discarded cloth towel Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice. Manager moved chicken. Corrected On-Site

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

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. Form emailed

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in hand washing sink in kitchen

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Manager discarded bowls Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent's soiled

Basic - Food stored on floor. Containers of frozen crabs on the walk in freezer floor

Basic - Hood filters/grease extractors not cleaned in a timely manner

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep tables. Manager removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager discarded water Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen hand washing sink

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water in front counter flip top cooler. Manager discarded bottle of water Corrected On-Site

Basic - Stored food not covered. Tofu in reach in cooler by cook line uncovered

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Flour not labeled , manager labeled flour Corrected On-Site

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. Chlorine at zero ppm. Manager changed bucket and primed to 100 ppm Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat food. Chef moved eggs to bottom shelf Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling tile missing. Ceiling tile missing in kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles damaged by leaking water

Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on while preparing food Corrected On-Site

Basic - Food stored on floor. Container of food on the floor in kitchen, and walk in cooler. chef picked up all food off the floor. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager filled paper towels Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Food stored on floor. Manager picked up the food Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine ppm 0

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen. Manager filled Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in kitchen

Basic - Ceiling tile missing. In dry storage