Sheng Sushi

Inspector's notes

Observed food debris accumulation on the floor in the kitchen. Discussed cleaning methods and frequency with manager. Please clean the floor at regular intervals and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed grease and dust accumulation on venting hood. please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked beef hot holding on stove with internal temperature of 80*F and cooked cabbage hot holding on stove with internal temperature of 91*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Manager stated the cooked beef and cooked cabbage were prepared less than 1 hour prior to inspection. Manager turned flame of stove larger and heated the cooked beef and cabbage to 165*F and maintained the temperature above 135*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand washing sink in the kitchen was not blocked by large water bottles and containers. Hand washing sink must be accessible at all times. Manager relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above pre-cooked noodles in the two door refrigerator, also observed raw pork and raw chicken stored above ready-to-eat sauces and cooked noodles in the prep cooler. Reviewed the food storage chart with manager. Manager moved the raw chicken and raw pork to botttom shelves at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

In the reach in cooler in the kitchen, observed a bowl of raw chicken stored on the top shelf above garlic and raw pork. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

No test strips available for sanitizer at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection 08/04/2025. Corrective Action: Correct prior to re-inspection 08/04/2025.