SHUANG CHENG RESTAURANT

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Inspection history

1. Nov 21, 2025

   ✓
   4 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use effective cooling methods to cool TCS foods.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean non-food contact surfaces of equipment. Keep them clean.

2. Oct 21, 2025

   ✕
   10 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use effective cooling methods to cool TCS foods.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Food packages must be in good condition. Packages must protect food from contamination and adulteration.
   • Separate raw animal foods from ready-to-eat foods.
   • Clean non-food contact surfaces of equipment. Keep them clean.

3. Oct 10, 2024

   ✕
   5 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

4. Nov 8, 2023

   ✓
   2 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • The business license must be posted where it can be easily seen.

5. Oct 13, 2023

   ✕
   8 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Remove from the premises all poisonous or toxic materials not required for the maintenance or operation of the establishment, the cleaning or sanitization of equipment or utensils, or the control of insects or rodents.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Have a test kit for the type of sanitizer used.
   • The business license must be posted where it can be easily seen.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests