Health Report #112411

Establishment Name: Great Shanghai
Report Date: 05/19/2011
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 Observed bamboo food "boats" with covers, steaming baskets and mats used (made of bamboo?) that were brought over from china that are not easily cleanable due to the construction. Discontinue the use of these items by removing them from the facility.
Critical Safe/Unadult./Honestly Present Food N/A Adulterated/contaminated Observed an employee rinse/wash her hands off at the food prep sink while there was thawing chicken in the basin. Corrected by discarding the chicken
Critical When to Wash Employee(s) N/A Did not wash hands During food prep to prevent cross contamination Observed kitchen staff not wash their hands after handling raw animal foods, after going outside/taking out the trash, or after handling roach bait stations. Corrected by discussing this issue with staff and by having them wash their hands
Critical Returned Food & Reservice of F Food N/A Reserved Observed a shallow 1/2 pan with a piece of cooked salmon in it from the walk in cooler from the night before to be in the walk in cooler. Corrected by discarding. Any foods out on the buffet line left at the end of the night must be discarded
Critical Hot and cold holding Cold food item(s) N/A Stored above 41 degrees F 1) a pot of bean sprouts were out on the cook line counter at (53f). Corrected by discarding. 2) observed all foods in the cook line prep cooler (top and bottom) to be at 52 to 54f. The potentially hazardous foods were discarded. 3) observed foods delivered approximately one hour to my arrival to still be sitting out in the back kitchen. Two cases of eggs, 1-2 cases of beef and 5 to 7 cases of chicken in total. The beef and chicken were still below 41, however, eggs on the top of the case by the open case handles were 48f. Corrected by moving the eggs to the walk in cooler and the meats to the walk in freezer
Normal Maintaining/Using Handwashing Handwashing facility back N/A Soiled Observed the hand washing sink faucets and the paper towel dispensers to be soiled. Clean these items now and more frequently in the future
Normal Where to Wash Employee washed/rinsed hands N/A In prep sink Observed an employee rinse/wash her hands off at the food prep. Sink. Corrected by discussing this issue with the individual and by the employee washing their hands at a hand washing sink
Normal Equipment, Cleaning Frequency Warewashing equipment dishmachine N/A Not cleaned At least every 24 hours The interior of the dish washing machine compartment, and the drain housing for the food trap screen are in need of daily cleaning
Normal Thawing Frozen food(s) for thawing N/A Stored in water That is standing Observed multiple bags of frozen chicken thawing in standing water in the food prep sink. Place frozen foods in a bowl or pot, then place the container of food in the food prep sink. Turn on the cold water and allow the water to fill the container and overflow into the food prep sink to flush away food particles and to keep the food from becoming too warm (above 41f)
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet N/A Stored in Less than 50-100 ppm chlorine Again observed multiple wet wiping cloths stored on counters in the kitchen. Only store wet wiping towels in solutions of sanitizer at the proper strength
Normal System Maintained in Good Repa Plumbing system water line(s) N/A Not maintained Observed the cap on the dish washing machine's atmospheric vacuum breaker (located above the machine at the back) to be deteriorated. Provide a replacement cap for this device
Normal Temperature Measuring Devices Thermometer(s) refrigeration N/A Not provided Provide an air thermometer for the interior of the frigidaire upright refrigerator
Normal Cooling, Heating, and Holding Equipment cold holding N/A Inadequate The cook line prep cooler was not maintaining foods at 41f or below. The compressor coil and fan were cleaned and the temperature control dial was adjusted. This unit was down to 42f by the end of the inspection. Monitor this unit to ensure the top and bottom of the cooler holds food at 41f
Normal Removing Dead or Trapped Pests Dead/trapped pest(s) Insects N/A Not removed from facility Observed dead cockroaches in multiple locations of the facility (in the control box above the dish washing machine, on the floor under the wooden platforms at the back prep area, in the base cabinets under the buffet steam tables, in the area of the cooking equipment, etc. ). Please clean these out of the way areas thoroughly
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors N/A Soiled Observed the following areas of the kitchen to be in need of cleaning at this time and more frequently in the future: the floor sink under the chinese cooking range, spilled rice and flour on the floor in the dry food storage area, and the floor under the ice machine