Joe's Shanghai Restaurant

June 12, 2025

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

AScore: 12

02BHot TCS food item not held at or above 140 °F.

06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

February 4, 2025

Cycle Inspection / Re-inspection

Violations were cited in the following area(s).

CScore: 32

02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

09ASwollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE

09EWash hands sign not posted near or above hand washing sink.

10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

10HSingle service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

July 30, 2024

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

NScore: 26

02HAfter cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

January 12, 2023

Cycle Inspection / Re-inspection

Violations were cited in the following area(s).

AScore: 13

06CFood, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

June 27, 2022

Cycle Inspection / Initial Inspection

Violations were cited in the following area(s).

NScore: 23

02BHot food item not held at or above 140º F.

02GCold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

10FNon-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

10ISingle service item reused, improperly stored, dispensed; not used when required.

Score Trajectory

Inspection History