Shang-Hai, 312 Pantops Center, Charlottesville, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 22, 2009 | Critical Procedures | 3 | 0 | Details / Comments |
|
March 09, 2009 | Routine | 2 | 5 | Details / Comments |
|
October 15, 2008 | Routine | 2 | 4 | Details / Comments |
|
May 28, 2008 | Routine | 0 | 3 | Details / Comments |
|
May 27, 2008 | Routine | 3 | 3 | Details / Comments |
June 22, 2009 (Critical Procedures)
Violations:
- 0080 - Critical Repeat Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella - 0470 - Critical Preparation of raw food conducted in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Separate raw foods during storage, preparation, holding, and display from raw RTE food including other foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 0470 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. - 0830 - Critical The prepared ready-to-eat (RTE) egg rolls and general Tso's chicken in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
Left a packet of food safty information in Mandarin and employee health policy information in both Mandarin and Spanish.
March 09, 2009 (Routine)
Violations:
- 0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. - 0550 - Dispensing utensils improperly stored between uses.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F. - 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0810 - Food containers for cooling food are arranged so as not allow for maximum heat transfer. Cooked chicken and egg rolls stacked on top of each other in rubber containers.
Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. - 0960 1 - Critical The food contact surface of the plastic grocery bags is not safe.
Replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 0960 2 - The food contact surface of the canvas bags used to store rice in the hot holding unit is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Repair or replace the canvas bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. - 2040 - Preset tableware was observed unprotected from contamination.
Discontinue practice of presetting tables or protect preset tableware from contamination by maintaining items wrapped, covered, or inverted.
Leaving information concerning employee health policy in Spanish and Mandarin and talked with the operator about employee health. Left a packet concerning food safety with the manager that is in Mandarin. Talked with the manager about employee health and cooling.
October 15, 2008 (Routine)
Violations:
- 0070 - Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). Observed deep layer (~ 12 ") of fried chicken product cooling in large plastic tubs in walk-in refrigerator.
Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling. - 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed tubs of raw chicken stored above tubs of beef.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas. Store raw chicken below other meats. - 0690 - Observed plates of fried noodles stacked on top of each at buffet for customer self-service.
Protect food from miscellaneous sources of contamination. Provide utensil for customers to collect fried noodles instead of current set-up which may allow potenital contamination of product from customer's hands. - 1900 - Corrected During Inspection Critical Repeat Chemical sanitizer immersion time was not adequate for @SANITIZING AGENTS@ sanitizing solution.
Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time. - 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. This includes restrooms. - 3270 - Repeat Methods are not being used to control pests
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
Today, routine inspection. Refrigeration temperatures satisfactory. Discussed proper product cooling methods with operator.
Ensure employees monitor sanitzer level of dish machine. Per service company, do not allow sanitizer container to run empty before changing.
May 28, 2008 (Routine)
Violations:
- 1320 - There was no temperature measuring device located in one of the wok line preparation units.
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 1370 - The warewashing machine is not equipped with a device to warn of low sanitizer level.
Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. Dishmachine contractor has been called by the owner and will be on premise within the next hour. - 3180 - Wok line area floor noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Clean wok line floor completely prior to next follow-up inspection in the next two weeks.
Follow-up inspection for change of operator (reference last inspection of 5/27/08). Substantial compliance observed on this date. Hand washing signs in Chinese and Spanish were provided for the kitchen hand sinks. Food preparation was not occurring until the new operator qualified for the health permit. Follow-up evaluation is planned in the next 10-14 days to observe food handling and cleaning processes.
May 27, 2008 (Routine)
Violations:
- 1900 - Critical Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit. Owner called dishmachine contractor to affect immediate repairs. - 2350 - Critical Multiple drains for sinks in this kitchen observed not functioning or being very slow to drain.
All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment. - 3180 - Many floor areas and floor drains noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 3270 - Critical Premises are not being routinely inspected for evidence of pests
Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Prior to issuance of a new health department permit the owner is required to do the following: 1) remove all excess food debris in the kitchen, 2) immediately secure the services of a licensed pest control operator to conduct a thorough treatment this evening, after thorough cleaning of the facility has occurred, 3) show proof of an ongoing contract with a licensed pest control operator that can assist your staff in maintaining a pest -free (or very minimal presence of pests) kitchen. - 3270 - Critical Methods are not being used to control pests
When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3270 - Critical Harborage conditions exist
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 3600 - Properly prepared plans and specifications not submitted for review and approval.
Properly prepared plans and specification must be submitted before: 1. the construction of a food establishment, 2. the conversion of an existing structure for use as a food establishment, and 3. if the regulatory authority determines plans and specifications are necessary to ensure compliance when a remodeling of a food establishment or a change in the type of food establishment is proposed. - 3660 - Corrected During Inspection Establishment operating without a valid permit.
Cease all food service operations until you receive a permit to operate from the health department. Change-of-operator had occurred without health department knowledge. Owner ceased food operations until facility can pass inspection within substantial compliance.
Change of operator evaulation: Chef's thermometer and chlorine test kit were available. Operator will call for re-inspection. Facility / management must show substantial compliance with the Virginia Food Regulations, prior to issuance of a food-service health permit.
Shang-Hai respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| Waffle House #1325 | Charlottesville, VA | |
| La Tortuga Feliz | Charlottesville, VA | |
| Fellini's | Charlottesville, VA |   |
| UVA - HealthSouth Rehabilation Hospital | Charlottesville, VA | |
| Rico Tacos El Primo | Charlottesville, VA | |
| Arby's of Forest Lakes | Charlottesville, VA |  |
| Burger King #1602 (01-1464) | Virginia Beach, VA | |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
Restaurants in neighborhood
Name |
|---|
| Subway Sandwiches & Salads #11078 |
| Winterhaven Assisted Care |
| Winterhaven II |
| Sticks Kebob Shop II |
| Quizno's Subs |
| Starbucks Coffee #7828 |
| Applebee's Neighborhood Grill & Bar |
| Everyday Cafe |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Shang-Hai, 312 Pantops Center, Charlottesville, VA »