Shanghai Club

What the inspector found

• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed fried chicken, raw cut lettuce and raw cut cabbage stored on food prep bench with internal tempera
• Contamination Prevented during Food Preparation, Storage and Display: 3-305.11 - Core: Food Storage - Preventing Contamination from the Premises Addl Notes: Observed raw onion stored on the floor in the kitchen, observed raw chicken stored on the floor in the walk-in freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. PIC moved the
• Physical Facilities Installed, Maintained, and Clean: 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed food debris heavily accumulated under wok station and other large equipment. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.
• Adequate Ventilation and Lighting; Designated Areas Used: 6-501.14 - Core: Cleaning Ventilation Systems, Nuisance and Discharge Prohibition Addl Notes: Observed grease and dust heavily accumulated on venting hood. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

As listed in the inspection report.