GREAT WALL

High Priority - Dented/rusted cans present. See stop sale. Fi hood brand, cut baby corn, 7 lbs x 3 cans

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil at 48f, advised rapid cool to 41 or colder. Employee put ice in it to quick chill. Now temps at 41-42f. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ming Yao Lu's certification expired on 10-30-21. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers heavily soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Coffee pot type equipment in front of sink basin. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Several bulk containers with scoops with no handles. Repeat Violation

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

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

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.located in make station table. Shell eggs improperly stored . Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Product was placed in unit at 11:00 - operator has moved food and is icing the rest of temperature controlled food. Make table ; pot sticker (49 F ); tofu (45 F ); cooked pork (44 F ); bean sprouts (49 F ); chicken raw (45 F ); raw beef (45 F - Cold Holding)

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Rib oven has sauce residue .

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

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

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

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