50 Mott Street
Manhattan, NY 10013
(917) 957-2677
Current Inspection Grade: B
At A Glance
Golden Shanghai has an average score of 25.5 from 2 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Golden Shanghai may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
08/14/2023 | Pre-permit (Operational) / Re-inspection | Score: 19 | B
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Live roaches in facility's food or non-food area.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Non-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.
07/31/2023 | Pre-permit (Operational) / Initial Inspection | Score: 32 | Not Graded
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
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