Shanghai Chinese Restaurant, 2070 Shepherd Road, Mulberry, FL - Restaurant inspection findings and violations

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Business Info

Restaurant: SHANGHAI CHINESE RESTAURANT
Address: 2070 Shepherd Road, Mulberry, FL 33860
Type: Permanent Food Service
License #: 6306979
Total inspections: 6
Last inspection: 09/14/2010

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Inspection findings

Inspection Date

Type

Disposition

  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all dishes held over night need to date marked
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
  • Critical. No conspicuously located thermometer in holding unit.
  • Critical. Observed potentially hazardous food thawed at room temperature.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed encrusted material on can opener.
  • Observed gaskets with slimy/mold-like build-up. reachin coolers
  • Observed utensils stored in crevices between equipment. Repeat Violation.
  • Observed single-service items stored on floor. Repeat Violation.
  • Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
09/14/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed packaged food not labeled as specified by law. Label all of the bulk-food-storage containers with the common name of their contents.
  • Critical. Unpackaged food not protected from environmental sources of contamination during preparation. Do not store cut vegetables in cardboard box; store washed and cut vegetables in clean, covered, plastic containers.
  • Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Store all meats on one side of the cooler, and all vegetables on the other side.
  • Critical. Observed food stored on floor. Do not store plastic-food containers on the floor in the walk-in cooler.
  • Critical. Observed uncovered food in holding unit/dry storage area. Keep trays of frozen-chicken meat covered. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. Keep foods covered in the walk-in cooler.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Do not scoop dry rice with a plastic cup; provide a scopp with a handle.
  • Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Wash hands, and wear disposable-plastic gloves, when cutting up washed vegetables. Corrected On Site.
  • Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.
  • Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses.
  • Observed utensils stored in crevices between equipment. Do not store cleaver in the crack between cookline equipment; lay it on a clean, dry surface. Corrected On Site.
  • Observed reuse of single-service articles. Do notvwrap frozen meats in plastic-takeout bags; wrap them in foodgrade-rated plastic.
  • Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the dishwashing-area-handwashing sink. Corrected On Site.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Provide soap at the cookline-handwashing sink. Corrected On Site.
4/28/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or to discard, the food item.
  • Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
  • Critical. Working containers of food removed from original container not identified by common name. Label bulk-food-storage containers with the common-English name of their contents.
  • Critical. Observed food stored on floor. Do not store bags of vegetables on the floor in the walk-in cooler. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. Cover all trays of frozen chicken with foodgrade-rated-plastic wrap.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Provide scoops, with handles, in bulk-food-storage bins where missing.
  • Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing buckets, of 2 capfuls bleach per gallon of water, for the storage of wet-wiping cloths between uses. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Do not store wet-wiping cloths on countertops. Corrected On Site.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface. Clean the handwdwashing sink in the dishwashing area. Corrected On Site.
  • Observed single-service items stored on floor. Store the case of styrofoam-takeout containers, off the floor, in the dry-storage area.
  • Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels at the dishwashing-area-handwashing sink. Corrected On Site.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Provide soap at the dishwashing-area-handwashing sink. Corrected On Site.
  • Observed food debris accumulated on kitchen floor. Clean the floor of the walk-in cooler. Corrected On Site.
1/6/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed dented/rusted cans. Segregate the severely-dented cans; and return them, to their respective vendors, for exchange. Corrected On Site.
  • Critical. Working containers of food removed from original container not identified by common name. Label the bulk-food containers with the common-English names of their contents.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Store lo mein under refrigeration until reheated for service. Corrected On Site.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Allow hot foods to cool, uncovered, on the countertop, (stirring often) until steam stops rising. Place the food under refrigeration, stirring often, until temperature reaches 41 F; then cover.
  • Critical. Observed potentially hazardous food thawed at room temperature. Do not stack cases of raw chicken at room temperature. Keep all meats refrigerated until prepared. Bring out only one case of meat at a time. Corrected On Site.
  • Critical. Observed food stored on floor. Store the case of soy sauce off the kitchen floor. Corrected On Site.
  • Critical. Observed food stored on floor. Store bags of carrots & onions off the floor in the walk-in cooler. Corrected On Site.
  • Critical. Observed uncovered food in holding unit/dry storage area. Wrap frozen foods in foodgrade-rated-plastic wrap.
  • Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing solution between uses. Corrected On Site.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside surfaces of the reach-in freezers.
  • Observed reuse of single-service articles. Do not wrap foods in plastic-takeout bags; wrap foods in foodgrade-rated-plastic wrap.
  • Critical. Hand wash sink lacking proper hand drying provisions. Provide paper towels, at the handwashing sink, in the dishwashing area. Corrected On Site.
  • Critical. Handwashing cleanser lacking at handwashing lavatory. Provide soap, at the handwashing sink, in the dishwashing area. Corrected On Site.
  • Observed attached equipment soiled with accumulated grease. Clean the accumulated grease from the overhead-hood filters.
  • Critical. Observed expired Food Manager Certification. It is time to renew your Food Manager Certification . Call 866 372 7233 to schedule an exam.
  • Critical. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. It is time to renew employees' Food Safety Training. This must be accomplished at least every three years. Call 866 372 7233 to order Food Safety Training workbooks.
8/6/2009Routine - FoodInspection Completed - No Further Action
No report available. 3/10/2009Routine - FoodInspection Completed - No Further Action
No report available. 9/12/2008Routine - FoodInspection Completed - No Further Action

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