GREAT WALL CHINESE RESTAURANT

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. Chicken, noodles and cut lettuce held on time not properly time marked.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen.

Basic - Clean, single-use gloves not handled in a sanitary manner. Used gloves left in chicken, manager discarded at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.

Basic - Floor soiled/has accumulation of debris. Behind fryers. Repeat Violation

Basic - Food stored on floor. Fryer oil and onions on floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 76 F operator states he had it on the counter during lunch, and placed back in reach in cooler. Discussed using time as a public health control. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in corn starch.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler gaskets torn.

Basic - Floor soiled/has accumulation of debris. Behind fryers. Repeat Violation

Basic - Food stored on floor. Bag of onions on floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. I've build up in chest freezer.

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink next to 3 compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach in cooler gaskets torn. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee empty cup put on gloves for food prep without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over noodles in reach in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 59 F, Pork 47 F, operator placed in reach in freezer at time of inspection. Corrective Action Taken Repeat Violation

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. For egg rolls held on time. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired food handler certification.

Basic - Clean, single-use gloves not handled in a sanitary manner. Glove left in chicken, employee removed at time of inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating on chest freezer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, phone removed at time of inspection. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Behind fryers. Repeat Violation

Basic - Food stored on floor. Oil on floor. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep tables. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, operator remade tested 100 ppm chlorine. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Chicken in grocery bags in chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 45 F in prep cooler, cut lettuce 75 F on counter. Operator placed in reach in freezer. Corrective Action Taken

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. No time mark on chicken head on time. Operator time marked at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table next to reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs and chicken in walk in cooler not date marked.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table next to reach in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Behind fryers.

Basic - Food stored on floor. Onions and oil on floor. Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over restaurant food in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 Compartment Sink.

Basic - Food stored on floor. Oil on floor in dry storage. Onions on floor in walk in cooler. Repeat Violation

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

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked pork in reach in freezer. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork 50 F, shrimp 45 F in reach in cooler. Operator placed in reach in freezer at time of inspection. Corrective Action Taken Repeat Violation

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. Sent to operator at time of inspection. 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. Pork not date marked in walk in cooler. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 food handler certifications expired.

Basic - Clean, single-use gloves not handled in a sanitary manner. Single use gloves in chicken, operator removed at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Behind fryers. Repeat Violation

Basic - Food stored on floor. Shrimp on floor in walk in cooler. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of rice, operator removed at time of inspection.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 91 F, operator emptied water at time of inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in chest freezer.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over noodles in walk in cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 100ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near dry storage.

High Priority - Container of medicine improperly stored. Employee medicine over chicken.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up bag off the floor then used tongs to grab egg rolls.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies flying around in kitchen. Flies flew outside at time of inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked dumplings in reach in cooler next to prep cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 44 F in reach in cooler, operator placed in chest freezer at time of inspection. Corrective Action Taken

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. Sweet and sour chicken and egg rolls not time stamped.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 Compartment Sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken not date marked in reach in cooler.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in container of rice.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to chicken and cookies. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee cooking food with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting above 3 Compartment Sink.

Basic - Floor soiled/has accumulation of debris. Throughout kitchen

Basic - Food storage container/container lid cracked or broken. Container lid cracked on potato starch.

Basic - Food stored on floor. Oil stored on floor across from reach in cooler. Sauce stored on floor in walk in cooler.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill over chicken.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water at 3 Compartment Sink.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves without washing hands an began to prep food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut cabbage in walk in cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on sugar across from fryers. Employee hat on prep table. Repeat Violation

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching rice in dry storage.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor near dry storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked noodles in reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Spoon in handwash sink, operator removed at the time of inspection. Corrected On-Site Repeat Violation

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Establishment had no sanitizer, employee went to buy a bottle of approved sanitizer. Corrected On-Site Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Employee using a no handle bowl to scoop rice. Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal drink/food in walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on top of to go bags/ drill on back storage shelf above food items.

Basic - Food stored on floor. oil on floor on cook line.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster directly on grass.

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

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

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over ready to eat cut vegetables.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temped raw shelled eggs on cook line at 65 °F. Operator placed items not being used in reach in cooler at time of inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic container stored inside hand washing sink, located next to walk in cooler. Repeat Violation

Intermediate - No soap provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup without handle stored in a container of sugar, located in dry storage area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles that were not nonabsorbent, located in kitchen area. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored on metal preparation table. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed foam To-Go containers not stored inverted to prevent contamination. Located on cook line shelf.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp stored in standing waster, located in three compartment sink. Discussed proper thawing methods with operator at time of inspection. Operator thawed shrimp under cold running water. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on preparation tables not stored in sanitizer solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed container storing sugar without label. Located in dry storage area. Repeat Violation