Health Report #112409

Establishment Name: Great Shanghai
Report Date: 11/21/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Food Contact Surfaces and Uten Food-contact surface(s) N/A Not easily cleanable Again observed some of the bamboo steaming baskets and trays that were cited during the last inspection. These items are not smooth and easily cleanable. Corrected by removing them from the facility
Critical Raw Animal Foods Cooking of raw animal food(s) N/A Not cooked to 165 degrees F for 15 seconds Observed a buffet line entree that was just made in the kitchen. The food contained thin sliced chicken breast meat. A couple of the pieces were folded in half and did not appear fully cooked. Upon further inspection, once the chicken was opened up it was still pink in color and not firm in texture. This food had a temperature of 126f. Corrected by returning the food to the kitchen for thorough cooking to 165f.
Critical Storage, Separation Poisonous/toxic material(s) N/A Stored over/with Food Observed two large cans of "handy fuel" stored on a bottom prep table shelf in the back kitchen adjacent to raw potatoes. Corrected by relocating these chemicals to a nearby chemical shelf
Critical Hot and cold holding Cold food item(s) N/A Stored above 41 degrees F Observed a nearly full flat of eggs (between two and two and 1/2 dozen) setting out on a bottom shelf of a kitchen prep table to be at 63f. Per the chef the eggs were left out all night. Correct by discarding
Critical Time as a Public Health Contro Time controlled food(s) potentially hazardous food(s) before cooking N/A N/A The forms used to document the discarding of foods at the end of a four hour period are not being used. The clip board with this information was hanging on a back wall and the last entry was june 15th. Later, a new page appeared on the clip board indicating information from the day prior. The ability for your facility to utilize the time as a public health control policy is in jeopardy. I will discuss this matter with my supervisor and inform you of the decision once it has been made
Critical Cooling Cooked food(s) cooled N/A From 70 degrees f to 41 degrees F for more than 4 hours Observed fried rice made the previous day to still be at 48 to 49f in the walk in cooler. The chef indicated the rice was left out to cool in the kitchen overnight and was placed in the walk in cooler when staff arrived in the morning. Corrected by discarding. Never allow foods to cool out in the kitchen overnight
Critical Hot and cold holding Hot food item(s) N/A Stored below 135 degrees F Upon arrival at approx. 10:50 am, observed several hot foods already prepared and on the buffet line steam tables that were out of temperature. Cheese stuffed mushroom caps 96f, teriyaki chicken 105 to 116f, sweet & sour chicken 124f, steamed buns 77 to 105f, tofu with vegetables 110f, chicken wings 116f. These foods were sent back to be reheated. The facility opens at 11:30 am. It appears the steam tables are not turned on early enough to be at proper hot holding temperature when the foods are placed in the buffet line. Ensure the steam table is turned on as soon as staff arrive and that it is hot when foods are placed into the unit.
Critical When to Wash Employee(s) N/A Did not wash hands During food prep to prevent cross contamination Observed an employee enter the front door to start his shift and begin sorting out tongs and spoons to place in food at the buffet line without washing his hands. Corrected by stopping the employee and having him wash his hands
Critical Conditions of Use Poisonous/toxic material(s) restricted use N/A Not used according to manufacturer's label instructions Observed approximately eight different cans of household use only pesticides on the chemical shelf in the back of the kitchen. Most of these insecticides were for ants & roaches. Corrected by the owner removing them to his car. These products may not be used in this facility
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) Equipment N/A Soiled Observed the following items to be unclean: the rice scoops (were still found in the container of water from the previous night--ensure all your food contact surfaces are cleaned at the end of each night), the soda dispenser spouts/diffusers/attachment surfaces, vegetable peeler, scissors, blade on a hand held can opener, the bottom of the chocolate shake machine hopper, electric food slicer parts and a few metal and plastic kitchen food containers. These items were sent to be re-washed.
Normal Miscellaneous Sources Food N/A Not protected From contamination Observed many open containers of food in the walk in cooler. Please tightly cover your cold foods (not actively cooling foods) to protect them from contamination
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) N/A Soiled 1) small two burner char grill (located between the chinese range and the bbq smoker): the area below the grate and the burners in overdue for a thorough cleaning. 2) observed sticky residue on the electrical cord for the ice cream machine (located under the machine) thoroughly clean this cord to remove spilled soft-serve ice cream.
Normal Cleaning Freq.,Food Contact Su Food-contact surface(s) used for nonpotentially hazardous food(s) N/A Not cleaned when contaminated The interior of the ice making machine and the dispensing chute are in need of cleaning and sanitizing
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors N/A Soiled Observed the floor sinks at the three compartment sink and the back kitchen food prep sink to be overdue for cleaning. Please maintain these areas clean of food debris build-up
Normal Food storage Food item(s) in storage N/A Stored on floor or less than 6 inches above floor Observed a mesh bag of whole onions stored on the back kitchen floor. Corrected by elevating the bag of onions at least 6 inches off of the floor
Normal Removing Dead or Trapped Pests Dead/trapped pest(s) Insects N/A Not removed from facility Observed some dead cockroaches in the control box located above the dish washing machine. Remove any dead insects and clean as needed
Normal Storing Equip./Uten./Lin./Sing Clean equipment/utensil(s) N/A Exposed to dust, splash, or other contaminates Observed many stacked plastic soda cups stored immediately adjacent to the hand washing sink at the server side stand. Relocate these cups to an area where they will stay clean and dry
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet N/A Stored on Counter 1) observed several wet wiping towels stored on the counters at the cooking areas. 2) the bucket containing wiping towels no longer had any chlorine residual. Corrected by adding more chlorine to achieve 200 ppm.