GREAT WALL

OBSERVED SEVREAL FOOD ITEMS THROUGHOUT THE FACILITY UNCOVERED THAT WERE NOT COOLING. (I.E. GENERALTSO CHICKEN-RIC, SWEET SOUR CHICKEN-RIC, WHOLE WINGS-RIC, CUT WINGS-RIC, PORK EGG ROLLS- RIC, CHICKEN SKEWER-WIC, CUT BROCCOLI- COUNTERTOP). CA: (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

OBSERVED AN INCONSISTENT DATE MARKING METHOD THROUGHOUT THE FACILITY. CA: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC LABELED ITEMS WITH PREP DATE.

OBSERVED SUGAR, SALT, AND SOUP MIX STORED IN STAINLESS STEEL CONTAINERS IN THE MAIN KITCHEN NOT LABELED WITH COMMON NAME AND NOT EASILY IDENTIFIABLE.

CA: Food Storage Containers, except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their originalpackages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

OBSERVED VEGETABLE AND SHRIMP EGG ROLLS IN FOOD GRADE PLASTIC CONTAINERS IN THE WALK IN COOLER STORED ON THE SAME SHELF WITHOUT A FOOD LABEL AND NOT EASILY IDENTIFIABLE. CA: 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;

(iii) An accurate declaration of the net quantity of contents;

(iv) The name and place of business of the manufacturer, packer, or distributor; and

(v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf

(vi) Except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(Q)(3) - (5), nutrition labeling as specified in 21 CFR 101 - Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling.

(vii) For any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin.

3. Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer:

(i) The manufacturer's or processor's label that was provided with the food; or

(ii) A card, sign, or other method of notification that includes the information specified under paragraphs 2(i), (ii), (v) and (vi) of this subsection.

4. Bulk, unpackaged foods such as bakery products and unpackaged foods that are portioned to consumer specification need not be labeled if:

(i) A health, nutrient content, or other claim is not made;

(ii) There are no state or local laws requiring labeling; and

(iii) The food is manufactured or prepared on the premises of the food service establishment or at another food service establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

OBSERVED AN ACCUMULATION OF FOOD DEBRIS THROUGHOUT THE MAIN KITCHEN ON THE GRILL, UTENSILS, AND STORED AREAS (FOOD SCOOPS STORED IN FOOD, FOOD EQUIPMENT OVER THE 3 COMP SINK, PANS COVERING FOOD ITEMS IN THE WIC, AND PREP SINK UNCLEAN). CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

-BECAUSE OF THE VOLUME OF UNCLEAN EQP, FACILITY WAS NOT ABLE TO CLEAN UNCLEAN EQP BEFORE THE END OF THE INSPECTION. EHS WILL RETURN WITHIN 72HRS (3 DAYS= 01/10/24).

OBSERVED AN ACCUMULATION OF FOOD DEBRIS THROUGHOUT THE MAIN KITCHEN ON THE SIDES OF EQUIPMENT, SOILED GRILL HOOD, WALLS, AND STORED SHELVES (DRY STORAGE, WIC, FOOD STORAGE). CA: Nonfood contact surfaces of cooking equipment shall be cleaned at a frequency that prevents accumulation of debris.