GRAND LAKE CHINESE RSTAURANT

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler, scallops (46F - Cold Holding), not prepared or portioned today. Operator stated item held in unit from previous day. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line reach in cooler, scallops (46F - Cold Holding), not prepared or portioned today. Operator stated item held in unit from previous day. See stop sale.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At cook line, wiping cloth chlorine sanitizing solution 200+ppm, exceeding the maximum amount allowed. Operator diluted solution to chlorine 100ppm. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter, no paper towels at designated hand sink. Operator provided paper towel. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. At dry storage are pa dented can of thick soy sauce- see stop sale. Warning - From follow-up inspection 2026-02-05: Same. Dented can of bamboo shoots. Operator discarded item. Admin Complaint

Basic - - From initial inspection : Basic - Food stored on floor. At prep area bag of onions stored on floor- operator moved off,the floor. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2026-02-05: Same. At kitchen, cooked sauces stored on floor Time Extended

High Priority - Dented/rusted cans present. See stop sale. Pineapple can 46floz- dented bulging- see stop salw.

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 started preparing food without washing their hands- educated operator - employee washed 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. Employee touched face then proceeded to cook food for order without washing their hands- educated operator - employee washed hands. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. At drink reach in cooler by server station- container of lemons lined with non-food grade paper napkins - operator removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over cooked noodles- operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw chicken stored over raw shell eggs- operator stored properly. 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 walk in freezer - raw ground pork not commercially packaged stored over whole muscle pork- operator removed and stored properly. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by dishwashing area- operator provided. 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. At walk in cooler cooked duck made Monday not date marked. At reach in cooler by cookline- cooked chicken made Monday not date marked. Corrective Action Taken

Basic - At cookline- Wiping cloth sanitizing solution stored on the floor- operator moved of the floor. Corrected On-Site

Basic - Food stored on floor. At cookline container of oil stored on floor- operator moved of the floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over sauces - operator removed. 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. At glass reach in cooler - Cooked pork ribs prepared Sunday - not date marked - operator date marked. Corrected On-Site