SHANGHAI TIME

🚫 CLOSED BY HEALTH DEPARTMENT

Monday, July 29, 2024

Overview

SHANGHAI TIME was ordered closed by the NYC Health Department on July 29, 2024 following a health inspection. The inspection found 1 violation, including 1 critical.

Address
273 WEST 38 STREET
Manhattan, NY 10018
Cuisine
Chinese
Inspection Type
Pre-permit (Operational) / Reopening Inspection
Violations
1 total
⚠ 1 critical
Facility History
14 inspections
2 failures

Violations Cited

⚠ CRITICAL 06C

Food not protected from contamination

Food, 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.

⚠️ Why This Matters

Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

πŸ“‹ Code Requirements

Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards

CDC Risk Factor: Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:

Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

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SHANGHAI TIME β€” Inspection Questions

Did SHANGHAI TIME pass their NYC health inspection on July 29, 2024?
SHANGHAI TIME was closed by the health department on July 29, 2024 with a score of 53 points. The facility was ordered closed due to serious health violations.
What critical violations did SHANGHAI TIME have?
SHANGHAI TIME had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
What does violation code 06C mean in NYC restaurant inspections?
NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants