SHANGHAI CHINESE RESTAURANT, 2002 W 6TH AVE, EMPORIA, KS - Restaurant inspection findings and violations

Business Info

Name: SHANGHAI CHINESE RESTAURANT
Type: Restaurant
Address: 2002 W 6TH AVE, EMPORIA, KS 66801
Phone: 620-342-4888
Total inspections: 8
Last inspection: Nov 25, 2015

Restaurant representatives - add corrected or new information about SHANGHAI CHINESE RESTAURANT, 2002 W 6TH AVE, EMPORIA, KS »

Violation code	Inspection Date	Violations	Type	Compliance
3-303.11 - --A foam container holding cut lemons was in the soda fountain customer drink ice bin - COS by removing container and emptying ice bin. KDA_2_40111 - --Open soft drink in glass resting on the tray storing clean utensils above the lichen employee hand sink. KDA_3_30412B - --Ice scoop in soda fountain dispenser ice bin was lying on top of ice with its handle touching the ice. --Large plastic container holding soy sauce with a floating plastic drink glass in the soy sauce. KDA_3_30412E - --The back ice maker had its ice scoop stored on top of the ice maker. KDA_3_30412F - --Scoop being used for cooked rice is being stored in a container with 56 F water. KDA_3_30511A1 - --A bag of whole raw onions were stored on the floor in the WIC. KDA_3_50118A2 - --WIC: RTE PHF's prepared > 24 hours and in cold holding - cooked refried rice, sweet n sour soup and egg drop soup, cheese Crab Rancoon filling and open gallon of milk made and opened Monday but all not dated - COS as owner (Frank) date marked all. KDA_4_90111A - --Clean stainless steel pans were stored stacked wet on the storage shelf next to the dish wash machine. KDA_4_90311A - --Two meat cleavers above a two vat sink are being stored stuck between the wall and the sinks splash guard. KDA_5_20515B - --Water leaks at water dispense at the back dining room wait station, water leak at the two vat sink faucet and leak at compressor can in WIC. KDA_6_20211A - --No shields on the ceiling lights in the kitchen and/or end caps on plastic shields present. KDA_6_30112 - --The back dish wash area employee hand sink has no paper towels - COS by acquiring paper towels. KDA_6_50111 - --No covers over restroom toilet floor drains, missing and broken ceramic wall tiles in the men's restroom as well as the women's restroom. KDA_7_10211 - --At the front waitress station a plastic spray bottle with chlorine sanitizer solution was not labeled for its chemical content - COS as spray bottle was labeled sanitizer. KDA_Defacto - --168 F egg drop soup at steam table. 198 F cooked rice in steamer in kitchen. --50 ppm chlorine sanitizer at the dish wash machine. --All foods in freezers were frozen solid. WIC: 39 F RTE pan of noodles 40 F diced raw chicken Make Table top in kitchen: 43 F pooled eggs for preparation 41 F egg rolls in RIC 42 F fried chicken in bottom RIC 41 F RTE beef in drawer 38 F shrimp in water in pan Coca-Cola RIC: 31 F yogurt --Egg soup at 168 F at steam table.	11/25/2015	15	Regular	In
Details not available.	10/28/2014
Details not available.	10/17/2014
Details not available.	05/02/2014
Details not available.	04/01/2014
Details not available.	07/09/2013
Details not available.	04/22/2013
Details not available.	02/20/2013

3-303.11 - Ice (Exterior coolant) After use as a medium for Cooling the Exterior SURFACES of FOOD such as melons or FISH, PACKAGED FOODS such as canned BEVERAGES, or Cooling coils and tubes of equipment, ice may not be used as FOOD.
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30412E - In-use utensil storage (non-PHF/TCS-clean, protected location) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS used with FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be stored in a clean, protected location.
KDA_3_30412F - In-use utensil storage (135�°F water) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in a container of water if the water is maintained at a temperature of at least 57�°C (135�°F) and the container is cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50118A2 - P - RTE PHF/TCS, Disposition (discard if in a container w/out a date) Refrigerated, READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared or opened and held in a FOOD ESTABLISHMENT for more than 24 hours shall be discarded if it is not clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5�°C (41�°F) or less for a maximum of 7 days, with the day of preparation counted as Day 1.
KDA_4_90111A - Equipment/utensils (Air drying) After cleaning and SANITIZING, EQUIPMENT and UTENSILS shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions), before contact with FOOD.
KDA_4_90311A - Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLEUSE ARTICLES shall be stored: In a clean, dry location- Where they are not exposed to splash, dust, or other contamination- and, At least 15 cm (6 inches) above the floor.
KDA_5_20515B - Plumbing system (Maintained) A PLUMBING SYSTEM shall be maintained in good repair.
KDA_6_20211A - Except as specified in ¶ 6-202.11(B), light bulbs shall be shielded, coated, or otherwise shatter resistant in areas where there is exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- or unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_6_50111 - PHYSICAL FACILITIES shall be maintained in good repair.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.

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SHANGHAI CHINESE RESTAURANT, 2002 W 6TH AVE, EMPORIA, KS - Restaurant inspection findings and violations

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