Shanghai Club

Inspector's notes

Observed fried chicken, raw cut lettuce and raw cut cabbage stored on food prep bench with internal temperature of 61*F, 59*F and 67*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. PIC stated the above food items were taken out from cold holding unit less than one hour prior to inspection. PIC moved above food items to walk-in cooler for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's 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 raw onion and raw chicken onto shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's 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.

Inspector's notes

Observed grease and dust heavily accumulated on venting hood. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towel available at hand wash sink at bar area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager put paper towels at the hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fried chicken in walk-in cooler date marked on 02/19/2026 which was 8th days prior to inspection. Manager stated the fried chicken was prepared 2 days prior to inspection and employee forgot to put the new time tag on it. Also observed two bags of cooked BBQ pork and three bags of cooked dumpling without date marking in the walk-in cooler. Manager stated the BBQ pork and cooked dumplings were taken out from freezer 24 hours prior to inspection. Reviewed the date marking parameters with manager. Manager put proper date marks on fried chicken, cooked BBQ, and cooked dumplings at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked shrimp cooling in top of prep cooler with internal temperature of 95*F, manager stated the shrimp was cooked about 1 hour prior to inspection. Reviewed the cooling methods with manager. Manager moved the cooked shrimp for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cabbage shredder and several knives stored as clean with food debris accumulated. Discussed food contact surface cleaning frequency with manager. Manager moved the shredder and knives to ware washing station for cleaning at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towel at hand washing sink at bar, Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager put paper towel at the station at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken in open container stored above cut raw carrot, cooked pork, and raw cut onion in walk-in refrigerator. Reviewed the food storage chart with manager. Manager moved the raw chicken to bottom shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked crab meat stored on food prep bench with internal temperature of 78*F, manager stated the crab meat was placed from walk-in refrigerator about 4 hours prior to inspection.

Inspector's notes

Ventilation hood had an accumulation of grease and debris. Intake and exhaust air ducts in ventilation hood should be cleaned frequently so they are not a source of contamination by dust, dirt, grease and other materials. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked shrimp and cooked pork with internal temperature of 64*F and 71*F in the prep cooler at time of inspection. Manager stated the cooked shrimp and cooked pork were put in the prep cooler less than 1 hour prior to inspection. Manager moved the cooked shrimp and cooked pork to walk-in cooler for fast cooling at time of inspection. Observed raw cut cabbage stored at food prep bench with internal temperature of 71*F, manager stated the raw cut cabbage was moved from walk-in cooler about 1 hour prior to inspection. Manager moved the raw cut cabbage back to walk-in cooler for fast cooling at time of inspection.

Inspector's notes

observed raw pork in two open containers stored directly on the floor in walk-in freezer. Manager moved the two pork containers on shelves at time of inspection.

Inspector's notes

Observed employee washing and rinsing containers and utensils without sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. Instructed employee on proper 3 step wash, rinse, and sanitize process. Employee properly sanitized containers and utensils and left to air dry at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked ribs, fried chicken, fried pork, fried eggrolls and fried chesses without date marking in walk-in refrigerator. PIC stated the above food item were prepared 24 to 48 hours prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Manager put proper date marking on above food items at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several trays of fried chicken, fried pork and fried eggroll cooling at romm temperature, the internal temperature of above food items were measured between 90 to 120*F, manager stated the above food were prepared less than 2 hours prior to inspection. Employee reheated the above food items to 165*F and started the cooling process inside the walk-in refrigerator at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Observed left prep table in the kitchen with a minimum ambient air temperature of 52.7'F and maintaining all TCS foods between 54*F to 59*F at the time of inspection. Cold holding equipment must have the capacity to maintain all TCS foods at 41'F or below. Must repair prep table such that the prep table maintains all TCS foods at 41'F or below. Will re-inspect on 04/11/2024. Repeat violation. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Observed cut cabbage, raw bean sprout, cooked shrimp, cooked pork, cooked beef, cooked chicken, raw pork, raw beef, raw pooled egg, and raw shrimp with internal temperature between 54-59*F in both the top and bottom storage areas of the left prep table in the kitchen. Per PIC, all items were placed in the prep table less than 2 hours prior to inspection. PIC relocated all TCS items to the walk-in at the time of inspection to rapidly cool all items to 41'F or below. The ambient minimum air temperature of the prep table was measured to be 52,7'F at the time of inspection. Discussed cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. Observed raw pooled egg stored above ready-to-eat sauces and raw scallops in water stored above ready-to-eat sauces in the prep cooler in the kitchen. Reviewed food storage chart with manager. Manager moved the raw pooled egg and raw scallops to the bottom shelf of the prep cooler. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed fried chicken, fried egg roll and cooked BBQ pork placed on shelved date marked on 10/30/2023, but all above food items were prepared on 10/29/2023 per manager. Manager explained the shelves were date marked ahead of time and employee should put food on shelves with corresponding date. Discussed how to date mark with manager, manager will date mark on food containers to prevent mistake in the future. Manager put correct date marking on above food containers at time of inspection. Correct By: Corrected At Time Of Inspection