SHANGHAI ON ELM

Equipment and utensils that come into direct contact with food are visibly dirty and need to be cleaned.

Code 4.5(A)(1)

The restaurant wasn't meeting required standards to reduce the risk of customers choking on food.

Code 3701-21-22

6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision

Code 6.2(C)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

Code 3.4(G)(4)

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Code 4.4(P)

3.2(L) - Linens and napkins - Use Limitation

Code 3.2(L)

3701-21-25 (K) - Person in Charge Certification in Food Protection FSO

Code 3701-21-25 (K)

3.2(K) - In-use utensils - between-use storage

Code 3.2(K)

The handwashing sink was either being used for something other than handwashing, was blocked, or was not properly maintained.

Code 5.1(O)(2)

The restaurant does not have a written plan for safely cleaning up if a customer or employee vomits or has a diarrhea accident on the premises.

Code 2.4(C)(18)