SHANGHAI ON ELM

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Inspection history

1. Jul 13, 2026

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   4 violations

   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.2(K) - In-use utensils - between-use storage
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 3.5(D)(6) - Other Forms of Information

2. Dec 29, 2025

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   11 violations

   • 3.2(L) - Linens and napkins - Use Limitation
   • 6.2(C) - III. Preventing Contamination by Hands - Handwashing Sinks - Hand Drying Provision
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
   • 5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3701-21-22 - Food Choking Standards
   • 3.2(K) - In-use utensils - between-use storage
   • 3701-21-25 (K) - Person in Charge Certification in Food Protection FSO

3. Oct 8, 2025

   ✓

4. Feb 20, 2025

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   10 violations

   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 4.1(Z) - Temperature Measuring Device - Functionality
   • 3.2(K) - In-use utensils - between-use storage
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 3.4(C) - Thawing TCS
   • 2.4(A)(3) - IV. Demonstration of Knowledge - Certified Manager
   • 7.0(B) - X. Chemical - Working Containers - Common Name
   • 2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
   • 5.1(O)(1) - III. Preventing Contamination by Hands
   • 3.2(M)(2)(a) - Wiping cloths - use limitation

5. Jun 17, 2024

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   8 violations

   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
   • 3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
   • 3.2(D) - Food Storage containers
   • 3.4(C) - Thawing TCS
   • 7.0(B) - X. Chemical - Poisonous/toxic material
   • 6.1(J) - Facilities: Heating, ventilating, and air conditioning system vents