GREAT WALL

High Priority - Old raw chicken boxes stored on top of bag of salt. Moved and educated operator. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over celery in walk in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over French fries and pork in walk in freezer. All repackaged except for French fries.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. MSG containers soiled with old food debris. Repeat Violation

Basic - Equipment in poor repair. Rice cooker handle broken.

Basic - Establishment using steal wool on cleaned and sanitized, or in-use food-contact surface. Using steal wool to clean woks without rinse step and sanitizer.

Basic - Food not stored at least 6 inches off of the floor. Two raw chicken containers on floor in walk in cooler. Corrected On-Site

Basic - Food stored on floor. Cooking oil stored on floor. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from shelf on wok line at knee level. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small reach in cooler gaskets soiled with mold like substance. Vent hood covers soiled with grease. Make table gaskets soiled with mold like substance. Walk in freezer gasket soiled with mold like substance. Walk in cooler gaskets soiled with mold like substance. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks mixed in customer self service bin.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and shell eggs stored over produce in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sweet and sour chicken (55F - left out 1 hour); general chicken (55F - left out 1 hour); rapid chill. Explained must be on time plan, under 41f cold holding or above 135f hot holding.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg roles on time plan but not time marked, operator said they were out for one hour and placed back in cold holding.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw chicken in walk in cooler not date marked. Repeat Violation

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water secured to front hand wash sink. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle soiled with food debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust and debris on ceiling tiles in kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean bins wet nesting. Corrected On-Site

Basic - Food stored on floor. Soda and cooking oil stored on floor in kitchen. Chicken stored on floor in walk in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on rack at cook line knee level. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Vent hood filter covers soiled. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler requires flash light to see. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef over prepped vegetables in cook line cooler. Shell eggs over tofu and sauce

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided hard copy for operator Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Dishes sitting in hand wash sink next to triple sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in no date mark

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulated dust on ceiling tiles throughout kitchen

Basic - Food stored on floor. In walk in freezer, several cases of different products on floor

Basic - No handwashing sign provided at a hand sink used by food employees. Just painted bathroom and have not put sign back. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use a flashlight in walk in cooler to see.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw pork in 3cs in standing water. Educated operator on proper thawing procedures.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables, mushrooms, parsley, cabbage above cut onions in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked krab rangoons Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Egg rolls and krab Rangoon's, operator discarded food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Car Keys on the chicken tumbler.

Basic - Food stored on floor. Cases of food on floor in walk in freezer. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat diced onions. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 2 cans of water chestnuts Repeat Violation

High Priority - Multiple daddy long leg spiders throughout lobby and kitchen

High Priority - Nonfood-grade bags used in direct contact with food in walk-in freezer

High Priority - Raw beef, chicken and shrimp above cut veggies and wontons in reach-in cooler Repeat Violation

High Priority - Raw shell eggs stored over celery and Raw chicken wings stored over greens in walk-in cooler Repeat Violation

Intermediate - In use tongs handles soiled, operator cleaned and sanitized Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food, food has time marks. Provided operator with Chinese paper time plan and explained to have it on file

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tile shows damage or is in disrepair, at the end of cookline and in bathroom Repeat Violation

Basic - Handle of tongs in contact with food Corrected On-Site

Basic - Nonfood-contact surface soiled, gaskets on walk-in cooler and exterior of microwave soiled Repeat Violation

Basic - Stored food not covered, multiple items in walk-in cooler with no protection from contamination

Basic - Unwashed mushrooms stored above prepped onions Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dented/rusted cans present. See stop sale. Soy sauce can 15 oz

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect in kitchen

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over veggie spring rolls in walk in freezer Raw chicken over ready to eat veggies in walk in freezer Raw pork feet over ready to eat veggies in walk in freezer Raw shelled eggs over onions in walk in cooler Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler beginning if cookline; cooked chicken (45F - Cold Holding); raw chicken (45F - Cold Holding); cooked pork (45F - Cold Holding); shrimp egg rolls (51F - Cold Holding); wontons (51F - Cold Holding) Operator states they stocked fridge at 1230, found items at 330, moved to new cooler to rapid chill items. Retemped Cooked chicken 34F Cooked pork 36F Won tons 42F Shrimp eggs rolls 36F raw chicken ambient 2 hours (81F - Cold Holding)in prep sink; raw beef ambient 2 hours (51-56F - Cold Holding) raw beef Retemped (40F - Cold Holding) Raw chicken Retemped 50F Corrected On-Site Corrective Action Taken

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In beginning cooler by cookline reading 40F ambient air, inspector temped ambient air at 54F with thermometer

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for operator

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed copy for operator, does have time marks next to items

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. End of cookline

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Beginning cooler of cookline ambient air at 54F

Basic - Hood filter missing, Gap in hood filters.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline unit soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw beef out in triple sink temped at 41-56F, had operator-place back in coolerRepeat Violation Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut and washed onions in walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On wok station

Basic - Working containers of food removed from original container not identified by common name. Unlabeled white substance on dry storage shelf Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over wonton wrapper Raw shrimp over wonton wrapper Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wonton soup 125f hh Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade

Intermediate - Handwash sink used for purposes other than handwashing. Dish pan in sink by triple sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked general chicken,cooked pork walk in cooler Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets white reach in freezer Operator ordered wrong size Repeat Violation

Basic - Food stored on floor. Frying oil under stove Food on floor walk in freezer Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets small reach in cooler Hood filters Gaskets white reach in freezer Bottom of reach in freezer Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Noodles thawing at room temperature. Still frozen Shrimp and chicken in triple sink shrimp 31f cold holding. Chicken 29f cold holding Educated operator Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Rice, sugar and corn starch Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed celery walk in cooler Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw frozen chicken over ready to eat wonton wrappers. Walk in freezer

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. General chicken not dated walk in cooler Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup broken handel used to scoop flour Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On cookline

Basic - Equipment in poor repair. Gaskets white reach in freezer Measuring cup in flour-broken handle Repeat Violation

Basic - Food stored on floor. Chicken walk in freezer Frying oil under grill Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in sandwich cooler Gaskets single door half reach in cooler Hood filters Bottom of white reach in freezer Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat sauces. Walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Sugar, flour Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked pork

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef

Intermediate - Handwash sink used for purposes other than handwashing. Pans in sink by triple sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked ribs and pork Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop salt, rice Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment in poor repair. Gaskets white reach in freezer

Basic - Food stored on floor. Food on floor walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets walk in cooler door Food debris bottom of reach in freezer white Hood filters

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt,rice, flour Corrected On-Site

High Priority - Container of medicine improperly stored. Burn spray and burn ointment on cooks line educated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) tall white freezer soiled 2)meat grinder

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Filled one in with operator printed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork 2 days ago

Basic - Bowl or other container with no handle used to dispense food. Bowl to scoop flour educated Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. 1)Tall white freezer door handle 2)microwave

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet in cokk line table Corrected On-Site

Basic - Food stored on floor. Walk in freezer

Basic - Heavy Grease on the ground and/or pad around grease receptacle. Suggest to operator to call company and have unit replace it appears to have a small crack

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cooks line Found one out in unit Corrected On-Site Repeat Violation

Basic - Reuse of single-service or single-use articles. Reusing cans old cans as storage containers Repeat Violation

Basic - Stored food not covered. Small container ps if flour and salt in dry storage Corrected On-Site

Basic - Wall soiled with accumulated food debris by meat grinder

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line

Basic - Working containers of food removed from original container not identified by common name. Bulk storage container and small salt containers Repeat Violation