Great Wall

Basic – Bowl or other container with no handle used to dispense food. Plastic bowl in soy sauce bucket

Basic – Cardboard used to line food-contact shelves

On top of flat top next to fryers

Basic – Cardboard used to line nonfood-contact shelves

Under prep table on cook line

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

Basic – Dead roaches on premises

3 dead roaches under shelf near mop sink, operator cleaned area Corrected On-Site

Basic – Floor soiled/has accumulation of debris

Food debris under dry storage shelves

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour and baking powder

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in pork and chicken wings in white cooler across from fryers, removed Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach in cooler gaskets soilednHood filters soiled

Basic – Reuse of single-service or single-use articles

Shell egg trays reused on cook line

Basic – Stored food not covered

Chicken, egg rolls and lettuce not covered in walk-in cooler

Basic – Unclean building components, attachments or fixtures

Fan covers soiled in walk-in cooler

Basic – Walk-in cooler shelves with rust that has pitted the surface.

Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line

High Priority – Nonfood-grade bags used in direct contact with food

Rice bags containing Rangoon and prepared sandwiches in chest freezer

Multiple items in to go bags in walk-in freezer

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (72F – Cold Holding), held less than 4 hours, moved to reach in cooler Corrective Action Taken Repeat Violation

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained on cook line Repeat Violation

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cook items in walk-in and reach in freezers