Great Wall Chinese Restaurant

Observed items above 41 degrees in the prep top cooler.511-6-1.04(6)(f)All TCS foods shall be kept at 41 degrees or below.C/A Items were put on ice.

Observed uncovered vegetables on prep table Food stored covered PIC immediately covered items; educated PIC on the importance of proper food handling to prevent debris from overhead

Observed failure to have backflow prevention device on mop sink Backflow Prevention Device CA:. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device.

Observed spoon for rice in stagnant water Between-Use Storage CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed broken gasket at 2 door RIF Good Repair & Proper Adjustment CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Observed severely damaged cutting boards Multiuse Food Contact Surfaces CA: 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf

Observed debris inside 2 door RIF Nonfood Contact Surfaces CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed employee items (water bottles) in food prep area Designated Areas CA: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

Observed multiple TCS foods in WIC held above 41F. (Observed Walk in cooler ambient air at 44 F, Raw chicken at 45 F, Raw shelled egg at 43 F, and soup at 45 F). PIC move foods to a working cooler. PIC has a day to fix . Time/temperature control for safety food shall be maintained at 41°F C/A: Informed PIC to discard all TCS items reading above 41F in WIC. COS: PIC discarded all TCS items and put in a work order for maintenance on WIC.

Observed the Person in Charge could not provide details or proof during the inspection of the procedure, supplies, and proper disinfectant that would be utilized for responding to a vomiting or diarrheal event in the establishment. Code: Responding To Contamination Events: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Provided procedural steps to PIC.