Health Report #112410

Establishment Name: Great Shanghai
Report Date: 05/14/2012
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) Equipment N/A Soiled Observed the following items to be in unclean: the dispensing spout for the vanilla soft serve ice cream, the interior of the ice machine and ice bin, the soda system dispensing nozzles and diffusers, and two metal 1/2 pans used for the buffet. The ice cream machine and the metal 1/2 pans were cleaned. Ensure the other items are cleaned and sanitized as soon as possible
Critical Time as a Public Health Contro Time controlled food(s) potentially hazardous food(s) before cooking N/A N/A No log chart is available indicating the discard times of the potentially hazardous foods on the buffet that cannot maintain 135f and above. The staff indicated they stopped logging this information since the buffet service is limited to the following hours: 11am to 3pm and then again from 5pm to 8 pm, and since the information was always the same on the charts.
Critical Warewashing Chem.San., Temp/pH Chlorine solution concentration N/A Below 50 ppm The five gallon container for the dish washing machine sanitizer was empty. No chlorine residual was provided in the rinse water. The owner indicated more chlorine is on order and should come in by the end of the week. A call was placed to the dish washing machine maintenance company and they were informed of the current situation. As a temporary solution, bleach from two other partial one gallon bottles were emptied into the 5 gallon bucket and the system was primed. Chlorine at 75-100 ppm was provided
Critical When to Wash Employee(s) N/A Did not wash hands During food prep to prevent cross contamination Observed a kitchen cook not wash his hands after cracking a large quantity of eggs, and a server not wash her hands between bussing dirty dishes and providing a drink for a customer or bringing out new food for the buffet. Both employees were reminded to wash their hands after they become contaminated. Later in the inspection observed the same server quickly rinse her hands at the hand washing sink. Ensure soap is used with physical scrubbing for 20 seconds to help remove pathogens prior to rinsing and drying hands.
Critical Safe/Unadult./Honestly Present Food N/A Adulterated/contaminated Observed a large cardboard box/tray that was half full of bags of green grapes that were extensively moldy. Corrected by discarding these grapes
Critical Hot and cold holding Cold food item(s), Hot food item(s) N/A Stored above 41 degrees F, Stored below 135 degrees F Observed sliced tomatoes on the cold buffet line at 52f. These tomatoes were discarded. The only potentially hazardous foods that may be stored on this cold buffet line are your cooked shrimp in ice. Observed several hot buffet foods to be at less than 135f: fried fish in a brown sauce (101f), peppered chicken (116f) and pork dumpling (123f).
Normal Determining Chem.San.Concentra Sanitizer test kit N/A Not used Staff are not utilizing the provided test papers to verify the dish washing machine is properly sanitizing. Make sure staff are verifying the sanitizer strength at least once per day
Normal Hand Drying Provision Sanitary hand drying provisions disposable, paper towels N/A Not provided At hand sink No paper towel was provided at the cook line hand washing sink nor at the dispenser by the ice machine. Corrected by providing paper towel
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) N/A Soiled 1) observed the door gaskets on the cook line prep cooler to be in need of cleaning at this time to remove the build-up. 2) the interiors of two kitchen microwave ovens had a lot of splattered food on them. Clean these surfaces to remove the food debris
Normal Dressing Areas/Lockers, Design N/A N/A N/A Observed a few employee coats hanging on the corner of the canned food rack. Only store employee coats on a hanger / hook in an approved location away from food and clean equipment
Normal Food storage Food item(s) in storage N/A Stored on floor or less than 6 inches above floor 1) observed large containers of sauces stored on the kitchen floor; and 2) a bag of carrots was observed to be stored on the walk in cooler floor. All foods/food containers need to be elevated off of the floor to prevent misc. Contamination
Normal Food storage Food item(s) in storage N/A Stored on floor or less than 6 inches above floor Observed pails of sauce stored on the kitchen floor and a bag of carrots stored on the walk in cooler floor. Elevate all of your foods at least 6" off of the floor to protect them
Normal System Maintained in Good Repa Plumbing system water line(s) N/A Not maintained Observed the drain line for the dining room server side stand to be clogged. Temporarily resolved by using a wire to unclog the drain. Additional snaking or chemicals will be needed to entirely eliminate the clog
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet N/A Stored on Counter, Stored in Less than 50-100 ppm chlorine Observed multiple wet wiping cloths scattered about the kitchen stored on counter tops. This practice will allow the growth of bacteria. Also observed the pail of sanitizer solution in the dining room to be too weak. In the future, ensure staff store your wet wiping cloths in a solution of sanitizer at the proper strength