GREAT WALL

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. Employee handled trash can and after handled clean utensils to stir pasta, discussed with operator who educated employee, employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored above cooked pasta, discussed with operator who corrected storage of products. 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. In walk in cooler raw chicken stored above raw beef, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. In kitchen on dry storage shelf pesticide chalk stored above sealed containers of food products, discussed with operator who removed product and discarded. Corrected On-Site Warning

High Priority - Tracking powder pesticide used inside establishment. Operator uses pesticide chalk inside establishment in kitchen, discussed with operator to clean and sanitize all areas to prevent cross contamination. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen large metal bowl of cooked pasta (86F - Cooling) at 11:55 since 11:45 to 90F at 12:10, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to walk in cooler to rapidly cool. In walk in cooler cooked pasta (50F - Cooling) at 12:00 since 11:30 to 52F at 12:15; cut cabbage (49F - Cooling)at 12:00 since 11:45 to 51F at 12:15, at this current rate of cooling products will not reach 41F within 6 hours, discussed with operator who moved products to reach in freezer to rapid chill. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food stored on floor. In kitchen open buckets of sauce stored on floor, discussed with operator who removed products from floor. Corrected On-Site Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen frozen kitchen thawing at room temperature, discussed with operator who moved products to walk in. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked rice (57F - Cooling) at 12:30 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and without washing hands handled container of cooked pasta, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on visibly soiled apron and after handled clean and sanitized dishes, discussed with operator employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

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. Employee handled trash can and without washing hands employee handled container of sauce, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to test temperature of cooked shrimp cooling on table, discussed with operator see stop sale of shrimp. Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hands to test temperature of cooked shrimp cooling on table, discussed with operator see stop sale of shrimp. Warning

High Priority - Live, small flying insects found In kitchen approximately 10 live flying insects landing on cut cabbage, raw chicken, broccoli, cutting boards used for raw chicken, flip top cooler. Discussed with operator to eliminate flying insects and clean and sanitize areas.See stop sale for cut cabbage, raw chicken, broccoli. Repeat Violation Admin Complaint

High Priority - Presence of insects, rodents, or other pests. In kitchen approximately 60 live ants crawling on flip top cooler, shelves above cooler, on single service to go containers, and lid to rice warmer, discussed with operator who began to clean and sanitize areas. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw pork and beef stored above cooked pork all products not commercially packaged, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw pork stored directly above cooked pasta, and raw shrimp stored above buckets of sauce, discussed with operator who corrected storage of products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found In kitchen approximately 10 live flying insects landing on cut cabbage, raw chicken, broccoli, cutting boards used for raw chicken, flip top cooler. Discussed with operator to eliminate flying insects and clean and sanitize areas. See stop sale for cut cabbage, raw chicken, broccoli. Repeat Violation Admin Complaint

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 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked rice (57F - Cooling) at 12:30 since previous day, at this rate of cooling product never reached 41F within 6 hours see stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryer pork egg rolls (69F - Cold Holding); fried chicken (52F - Cold Holding) per operator products removed from cooler and left out for approximately 45 minutes, discussed cold holding with operator who moved products to reach in freezer to rapid chill. Corrective Action Taken Warning

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. Reviewed with operator and provided operator with email copy of big 6. Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Reviewed with operator Warning

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. No clean up procedures available emailed operator clean up procedures poster. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on preparation table cooked chicken (92F - Cooling) at 12:15 since 11:55 to 91F at 12:30; cooked shrimp (90F - Cooling) at 11:15 since 11:55 to 83F at 12:30; cooked pork wontons (112F - Cooling) at 12:20 since 11:50 to 98F at 12:35, at this current rate of cooling products will not reach 70F within 2 hours, discussed with operator who moved products to walk in cooler. Corrective Action Taken Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In kitchen above triple sink insect control device with approximately 30 dead flies, discussed with operator to discard. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. All reach in cooler door handles and gaskets soiled with food debris and soil residues, discussed with operator to clean and sanitize areas. Warning

Basic - Food stored on floor. In kitchen multiple buckets of sauce stored on floor, discussed it's operator who removed products from floor. Corrected On-Site Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At cook line, Employee wiping table with blood from raw pork, did not sanitize table.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw eggs stored over cooked chicken wings. Advised operator of proper storage, 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 beef in walk in. Advised operator of proper storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, cooked chicken (80F - Cold Holding); cooked pork (48F - Cold Holding); cut cabbage (81F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature for approximately 1 hour prior. Operator placed items into walk in to fascilitate quick chill. Repeat Violation Admin Complaint

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 food items prepared over 24 hours with no date marking. Advised operator to properly date mark items held over 24 hours.

Basic - Food stored on floor. At kitchen , large bin of raw pork stored on the floor. Advised operator of proper storage. Operator removed from floor. Corrected On-Site

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. At cook line, Employee using dry cloth to wipe pot after preparing rice entree with raw pork, did not wash, rinse, and sanitize pot before using it to prepare another entreee.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line low boy, employee opened can of soda in reach in cooler with customer food.

Basic - Stored food not covered. At walk in cooler, several bins of prepared food not covered.

High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of baby corn observed dented. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 7 live, small flying insects in dry food storage area and 3 landing on closed containers of baking powder. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler unit: Raw eggs stored on top of cooked pork. Operator discarded eggs. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, on prep table: cooked rice (61F - Cold Holding); bean sprouts (59F - Cold Holding) As per operator, items were taken from walk in cooler 45 mins prior. Advised operator to quick chill and maintain temperature or utilize time as a public health control. At flip top cooler unit: raw shelled eggs (48F - Cold Holding) As per operator, placed in flip top cooler from walk in cooler, 30 mins prior. Operator discarded eggs. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: cooked pork (46F at 12:10pm; 45F at 12:45pm - Cooling) As per operator, pork was sliced at 11:30am. At current rate of cooling, item will not cool to 41F within 4 hours. Item stored over stacked. Advised operator to remove over stacked portion to quick chill. Warning

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator provided chemical test strips for pools. Advised operator to provide the correct strips. Warning

Basic - Plumbing system in disrepair. At walk in cooler: Dripping pipeline into a container over shelves of food. Leaking pipe in bathroom pouring water into dining area. Warning