Shanghai Grill

Year by year

Inspections

1. Jun 18, 2026 Routine · 1 priority, 4 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Cooked chicken was stored in a container that raw bagged chicken came in. Chicken was remove and placed into a proper storage container. Chicken will bne cooked againg,

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The bulk storage bin covers need to be replace or store bags directly in container.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AT LEAST EVERY 24 HOURS

     The top of dishwasher is not cleaned at least every 24 hours.

     Correction: Clean warewashing machine and components or the compartments of warewashing sinks at least every 24 hours.

     Code 4-501.14 (C)

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in back area need to be protected with shielding.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The ventilation vents and ceiling panels need cleaning in kitchen to remove dust buildup.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Jun 23, 2025 Routine · 4 core, 1 repeat
   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple bottles in the sushi area need to be labled as to contents with the common name.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Do not use metal bowl to dispense product. Use tongs or scoops.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces must be stored in a container of sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Rice in the walk in cooler is not in a container that facilitates heat tranfer. Currently in a plastic tub with saran wrap over it. Must cool rice on a sheet pan first befroe placing into the tub for storage.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

3. Jun 12, 2024 Routine · 1 priority, 4 priority foundation, 4 core, 2 repeat
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Multiple products in the meat prep cooler are above the cold holding temperature of 41. Egg rolls at 64, shrimp 55, beef 50. All potentially hazardous foods must be discarded.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures of product in the meat prep cooler.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     The prep ccooler that has beef, shrimp, and eggrolls needs to be serviced or replaced.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     FOOD THERMOMETERS - CALIBRATION TO MANUFACTURER SPECIFICATIONS

     Food thermometer not calibrated properly. Recommend purchasing a digital thermometer.

     Correction: Food temperature measuring devices shall be calibrated to manufacturer's specifications.

     Code 4-502.11 (B)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Instruct staff not to use the handwash sink to mix batter, sink is to be used for handwashing only.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label all containers on the grill line as to contents. (sugar, salt, msg, etc)

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH

     The reach in cooler lid needs to be repaired or replaced.

     Correction: Provide equipment or utensils that are durable under normal conditions.

     Code 4-201.11

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The ceiling area around the vents need to be cleaned.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     All lights in the kitchen need to be shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

4. Jun 12, 2023 Routine · 5 core, 2 repeat
   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label all storage containers as to contents, flour,sugar,oils, etc.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Provide scoops to dispense ingredients from bins, do not use bowls.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Provide proper food storage bags or containers for food, to go bags are not approved for food storage containers.

     Correction: All storage bags and containers must be food grade.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Replace all the cracked lids for the flour and sugar bins.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Replace all the missing ceiling panels, light covers in the back area of the kitchen.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11