Great Wall Chinese Restaurant

Basic – Current Hotel and Restaurant license not displayed

June 1, 2021

Basic – Food stored on floor

At the cook line, oil jug on floor, also in walk-in cooler, bag of carrots on floor, manager moved all. Corrected On-Site Repeat Violation

Basic – In-use knife/knives stored in cracks between pieces of equipment

Knives between reach-in cooler and prep table, Manager moved to sink. Corrective Action Taken

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

Flour scoop handle touching flour, Manager moved. Corrected On-Site Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

At the cook line, rice spoon in 84F water, manager discarded the water, spoon placed around 10:45-11:00am. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

Handwash sink at the end of the cook line.

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

At the cook line hood filter soiled, also exterior of cooking equipment

Reach-in cooler lids soiled. Repeat Violation

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler at the cook line, shelves soiled.

Basic – Time/temperature control for safety food thawed in an improper manner

At the triple sink, raw shrimp thawed in standing water, shrimp temperature 41F, Manager turned on the water. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor

Under triple sink, manager moved. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Multiple containers not labeled, manager labeled all (sugar, salt, flour). Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Freezer near triple sink, raw beef above container of egg rolls, manager moved during inspection. Corrected On-Site

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Chlorine above 200ppm, manager made a fresh solution chlorine 50ppm.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

In walk-in cooler, egg rolls containers not dated, per manager egg rolls made 09/18/23.