GREAT WALL

High Priority - Container of medicine improperly stored over large container of fried rice at prep area- operator removed. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered through back door and engaged in food preparation without washing their hands- educated operator - employee washed their hands. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline - employee touched their face then engaged in food preparation without washing their hands- educated operator - employee washed their hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At chest reach in freezer raw chicken not commercially packaged stored over cooked peas and carrots- operator removed. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- cooked shrimp 47F- cold holding- food not prepared or portioned today- food overstocked - food out of temperature for 1 hour- operator placed in reach in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fry station- Chicken wings 105F- hot holding - food left out - food out of temperature for 20 minutes- operator placed under time as a public health control for remaining time. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Purples chemical spray bottle with degreaser not labeled - operator labeled. Corrected On-Site

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over buckets of sauce in walk in cooler- operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet/ soiled wiping clothes stored on prep counter - operator removed. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At kitchen chest freezer, raw chicken stored over raw pork, not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top cooler, cooked chicken (51F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 30 minutes. Advised operator of cold holding parameters. Operator moved product to walk in cooler to quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Operator has no knowledge of BIG 6. Provided form to operator.

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. Emailed poster to operator

Intermediate - Handwash sink used for purposes other than handwashing. At rear of kitchen, designated hand wash sink used for other purposes as evident by food debris and steel scrubber inside sink.

Basic - Buildup of food debris/soil residue on equipment door handles. At kitchen, microwave doors soiled with food debris.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - No Heimlich maneuver/choking sign posted. Emailed form to operator.

High Priority - Dented/rusted cans present. See stop sale. One dented can of ground bean sauce on dry storage shelf

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went out side and returned to kitchen and touched walk in cooler door handle without washing hands.

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

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee began washing hands in triple sink

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior to microwave

Intermediate - Spray bottle containing toxic substance not labeled. Under triple sink

Basic - Bowl or other container with no handle used to dispense food. In fried rice warmer

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw chicken stored over Krab , not all commercially packaged. Advised operator of proper storage. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, pork dumplings (46F - Cold Holding); tofu (45F - Cold Holding), not prepared or portioned today. Operator stated products held out of temperature approximately 30 minutes. Advised operator of proper cold holding parameters. Operator placed ice onto items for quick chill. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass door reach in cooler, cooked chicken wings (47F - Cooling)@1:44 since 1:30, 47F @2:29. At the current rate product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Operator placed item into walk in cooler to fascilitate cooling. Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler, several ready to eat items held over 24 hours with no date mark. Advised operator that all ready to eat products held over 24 hours require proper date marking. Operator date marked items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell pooled eggs over sliced peppers at flip top cooler on cook line. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

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. Observed Raw chicken over raw ground pork not in commercial packaging at white reach in freezer. Operator stored properly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. walk in cooler: tempura chicken at 3:29 since 2:30 - 53F at 3:47 (53F - Cooling) Observed in deep plastic container filled to top of container. At current rate of cooling product will not reach 41F within 6 hours. Advised operator to place in reach in freezer to quick chill. Repeat Violation

Basic - Food stored on floor. Oil stored on floor at cook line. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over French fries and cooked pork at reach in freezer by register. Both products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed Calcium and vitamin c pills and unknown pills with Chinese writing on label stored over wonton soup. Operator removed all pills and stored properly. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried rice (130F - Cooling) at 12:10 since 11:50 - 123F at 12:26 Observed in plastic container on counter by wok station. At current rate of cooling product will not reach 70F within 2 hours. Operator decided to use time control. Operator placed time mark for remaining 3.25 hours. Time control procedure sent to operator. Corrective Action Taken

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Plumbing system in disrepair. Hand wash sink drain pipe broken and draining water onto floor by back door.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front cookline - Chicken 78-84F at 2:00 ( cooling since 11:30) -food left to cool on counter- at current rate of cooking food will not reach 70F- see stop sale. At prep table near walk in cooler- cooked rice 84-85F at 2:10 to 84-85F at 2:50( cooling since 12:30)- food left out to cool- at current rate of cooling food will not reach 70F- see stop sale.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored in same container as ready-to-eat food. At flip top cooler cooked shrimp stored with raw shrimp- operator discarded cooked shrimp. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw chicken over soy sauce and garlic - operator stored chicken to lower shelf. Corrected On-Site

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. At reach in freezer by dry storage- raw chicken over raw beef- operator stored properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At front cookline - Chicken 78-84F at 2:00 ( cooling since 11:30) -food left to cool on counter- at current rate of cooking food will not reach 70F- see stop sale. At prep table near walk in cooler- cooked rice 84-85F at 2:10 to 84-85F at 2:50( cooling since 12:30)- food left out to cool- at current rate of cooling food will not reach 70F- see stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink by back door blocked by mop bucket, mop, and broom - operator removed.

Basic - Food stored on floor. At front counter soda boxes for soda machine stored on floor- operator moved off floor. Brown sauce on floor by prep area- operator moved off floor.Corrected On-Site Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open water bottle in reach in cooler by cookline- operator removed. Corrected On-Site