GREAT WALL CHINESE RESTAURANT

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk-in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cold Holding); bean sprouts (45F - Cold Holding); raw chicken (46F - Cold Holding); Beef (45F - Cold Holding); shrimp (45*F - Cold Holding)

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. Form was emailed to owner

Basic - Employee preparing food in customer section of dining area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid for chest freezer is soiled with food debris

High Priority - Container of medicine improperly stored. On shelving with food

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishware will be sanitize in triple sink @ chlorine 100ppm Corrected On-Site

High Priority - Raw chicken stored over/not properly separated from ready-to-eat food. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw pork in walk-in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (45F - Cold Holding); bean sprouts (45F - Cold Holding)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled cutting boards

Basic - Cloth used as a food-contact surface. Cloth covering raw chicken Corrected On-Site

Basic - Employee preparing food in customer section of dining area.

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

Portable fire extinguisher gauge in red zone. For reporting purposes only.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine . Triple sink set up to sanitize until dishwasher is repaired

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on walk in cooler door handles.

Basic - Cloth used as a food-contact surface. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. Ham sitting out to thaw . 32F

High Priority - Container of medicine improperly stored in stand up cooler with food

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46F - Cold Holding); Beef (48F - Cold Holding); Pork (48*F - Cold Holding) the owner states the unit has been open for restocking this morning. At end of inspection the unit is 43F ambient and dropping with the lid closed. Temperature was lowered on thermostat and lid was closed Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The round cutting board is soiled with food debris

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

Basic - Food stored on floor in walk cooler

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

Basic - The top of broiler surface soiled with grease, food debris.

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

High Priority - Raw chicken stored over/not properly separated from ready-to-eat food, sauce

High Priority - Toxic substance/chemical , WD P40 and Lye improperly stored.

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Food stored on floor in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gaskets are solid

Basic - Soiled dry wiping cloth in use.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. chlorine at 25 ppm in dish machine

High Priority - Medicine not labeled properly on shelf above food .

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 10/1/23 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 76F on counter in kitchen, Beef (47F - Cold Holding); Poultry (46F - Cold Holding); shrimp (45F - Cold Holding) Reachin lid was closed to help comply with cold holding temperatures Poultry (44F - Cold Holding); Pork (44F - Cold Holding); (44F - Cold Holding)in walk-in cooler as per operator due deliveries and opening the door to walk-in cooler to restock items. Corrective Action Taken

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

Basic - Accumulation of debris on exterior and reservoir of warewashing machine.

Basic - Bean sprout stored on floor in the walk-in cooler.

Basic - Cardboard used to line food-contact shelves.

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

Basic - Employee preparing food in customer section of dining area.

Basic - Equipment in poor repair. Reach in cooler gaskets are in disrepair.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets are soiled on reachin cooler on the cookline. Spray nozzle at dish rinse is soiled with debris

Basic - Unclean building components, attachments or fixtures. Build up of Grease on hood system

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Flour , cornstarch , sugar

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

Intermediate - Can opener blade , Cutting board soiled with food debris, mold-like substance or slime.

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.

Basic - Accumulation of debris inside warewashing machine water reservoir.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Spray nozzle at dish area soiled with grease, food debris, dirt, slime or dust. Bottom shelf on wood table

Basic - Time/temperature control for safety food thawed in an improper manner. Poultry thawing on shelving .

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

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

Basic - Equipment in poor repair. Chest freezer gaskets are in disrepair.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gaskets are soiled

Basic - Reach-in freezer floor has accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - urinal not flushing/functioning properly.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine @0 ppm in dish machine , operator is sanitizing in triple sink .

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork (50F - Cold Holding); Beef (55F - Cold Holding); Poultry (55*F - Cold Holding) food was relocated to walk-in cooler for rapid cool down

Basic - Bathroom facility in disrepair. Mens Urinal covered in plastic . Out of order

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

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. Reach in cooler on cookline was off. The owner plugged reachin cooler back in to reset thermostat.

Basic - Food not stored at least 6 inches off of the floor.

Basic - Food stored on floor. Corrected On-Site

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

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer gaskets soiled. Shelving and Fan covers in walk in cooler are soiled

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK-IN COOLER-Pork (46*°F - Cold Holding); Poultry (45*°F - Cold Holding); bean sprouts (48*°F - Cold Holding); cooked chicken (44*°F - Cold Holding) Thermostat wast turned down to 40° F by the owner , Previous setting was 42°F Reach in cooler : Pork (46*°F - Cold Holding); egg (46*°F - Cold Holding); shrimp (43°F - Cold Holding) The owner states that they had just cleaned inside the unit. Operator relocated items to chest freezer to rapid cool Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Round cutting board edges are soiled with food build up

Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site

Basic - Employee preparing food in customer section of dining area.

Basic - Floor soiled/has accumulation of debris.

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

Basic - Wood food-contact surface not properly sealed. Shelves in dry storage area are not painted or seal wood