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 Touched garbage can, then proceeded to touched rice cooker handle, then opened walk in cooler door , then handle containers with food without washing hands first. 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. Walk in cooler Raw chicken stored above ready to eat sauces . Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef Advised operator to stored properly

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on bottom of prep tablet next to fryers. Cooked chicken 53F cold holding. Per operator stored for approximately 30 minutes and not prepared or portioned today, operator moved to inside of reach in cooler **Corrective Action Taken** **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. Egg rolls prepared two days ago. Operator date marked **Corrected On-Site** **Repeat Violation**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee handled raw shell egg and after without washing hands employee handled clean tongs to removed cooked eggs rolls from deep fryer, 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 cutting board used for raw meats and without washing hands employee handled container of cut cabbage, discussed with operator 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 chicken stored above bucket of sauce, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from deep fryer raw chicken wings (51F - Cold Holding) per operator product not portioned or prepared today and left out of cooler for approximately 45 minutes, discussed cold holding with operator who moved product to reach in freezer to rapid chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on shelf above flip top cooler cooked broccoli (88F - Hot Holding) per operator product prepared approximately 45 minutes ago and held at room temperature until reheated and served to order, discussed hot holding with operator who reheated product to 165F+. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. In kitchen on table spray bottle of bug repellent stored directly next to clean cutting boards, and dishes, discussed with operator who removed product. **Corrected On-Site** **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 pasta (94F - Cooling) at 12:20 since 11:20 to 88F at 12:40; cooked fried chicken (113F - Cooling) at 12:30 since 11:30 to 111F at 12:45; at this current rate of cooling products will not reach 71F within 2 hours discussed with operator who moved product to speed rack in walk in cooler. In kitchen on preparation table marinaded chicken (65F - Cooling) at 12:20 since 11:20 to 65F at 12:40, at this rate of cooling product will not reach 41F within 4 hours , discussed with operator who moved product to walk in cooler to rapid chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time to control for cooked rice at cook line, rice properly time marked and operator unable to provide written procedures, discussed with operator and emailed time is a public health control form to operator. **Warning**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer cooked pork ribs not date marked, per operator product prepared 3 days ago, discussed date marking with operator who date marked product. **Corrected On-Site** **Warning**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen next to oven at cook line hand washing sink handles soiled with grease and food debris, discussed with operator to clean and sanitize. **Warning**

Basic - Single-service items for customer self-service not properly protected to prevent contamination. On shelf at cook line employee cell phones stored with single service items, discussed with operator who removed cell phones. **Warning**

High Priority - - From initial inspection : 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 without washing hands employee began to handle pork dumplings to place in pan to cook. Discussed with operator employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-02-12: Employee handle cloth used to wipe raw chicken juice from cook line without washing hands employee began to handle tongs used to portion vegetables. Discussed with operator employee washed hands. **Admin Complaint** **Corrected On-Site**

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked rice (118F - Cooling) at 3:20 since 2:20 to 115F at 3:50. At this current rate of cooling product with not reach 70F within 2 hours. Operator moved to walk in cooler to chill. In kitchen on prep table chicken broth (97F - Cooling) at 3:25 since 2:25 to 93F at 4:00. At this current rate of cooling product will not reach 70F within 2 hours operator moved to walk in cooler. In walk in cooler raw chicken (57F - Cooling) at 3:20 since 2:50 to 56F at 3:50. At this current rate of cooling product will let reach 41F within 4 hours operator removed plastic wrap from container to allow for adequate airflow to chill. In walk in cooler raw chicken (71F - Cooling)at 3:45 since 2:00 To 70F at 4:10; cream cheese mix (56F - Cooling)at 3:40 since 2:00 to 56F at 4:10. At this current cooling rate products will not reach 41F within 4 hours. Operator moved products to freezer to chill. In flip top cooler raw chicken (46F - Cooling) at 3:30 since 12:00 to 49F at 4:00. At this current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer. In reach in cooler cooked pasta (47F - Cooling) at 3:40 since 12:00 to 51F art 4:00. At this current rate of cooling product will not reach 41F within 6 hours. Operator moved to reach in freezer to chill. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-02-12: In kitchen Chicken broth (129F Cooling)at 2:05 since 1:05 to 125F at 2:25, at this current rate of cooling product will not reach 70F within 2 hours operator moved to walk in cooler. In walk in cooler raw chicken Wings (52F Cooling) at 2:10 since 1:00 to 52F at 2:30, raw Pork (47F Cooling) at 2:10 since 1:10 to 46F at 2:30, at this current rate of cooling products will not reach 41F within 4 hours operator portioned product into smaller batches to cool faster. In walk in cooler Cooked chicken (87F Cooling) at 2:10 since 12:45 to 88F at 2:30. At this current rate of cooling product will not reach 70F within 2 hours operator removed plastic wrap from container to allow for adequate air flow to cool. **Admin Complaint** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Equipment in poor repair. In kitchen reach in freezer lip heavily soiled with food debris and buildup and held together with tape. Discussed with operator. **Warning** - From follow-up inspection 2025-02-12: **Time Extended**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In warmer cooked rice (112F - Hot Holding) per operator product cooked in rice cooker approximately 2 hours ago and moved to warmer to hold until served. Discussed hot holding with operator who moved product to stove to reheat to 165+F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In reach in cooler cooked chicken wings (75F - Cooling) at 3:25 since 12:00. At this current rate of cooling product never reached 70F within 2 hours see stop sale **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs into wok and without washing hands employee began to handle clean utensils used to portion cooked chicken. Discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and fixed eye glasses and without washing hands employee resumed handling clean utensils used to cook fried rice. 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 without washing hands employee began to handle pork dumplings to place in pan to cook. Discussed with operator employee washed hands. **Corrected On-Site** **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 open plastic bags of raw chicken stored over open bags of cooked chicken nuggets. Operator 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 chicken stored over sweet and sour sauce and cooked pasta. Operator corrected storage of products. **Corrected On-Site** **Warning**

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 70 degrees Fahrenheit within 2 hours. In reach in cooler cooked chicken wings (75F - Cooling) at 3:25 since 12:00. At this current rate of cooling product never reached 70F within 2 hours see stop sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler raw beef (47F - Cold Holding); baby corn (45F - Cold Holding); cooked pork (47F - Cold Holding); pork wontons (57F - Cold Holding); cut cabbage (62F - Cold Holding); raw chicken (47F - Cold Holding); cooked boneless ribs (45F - Cold Holding) Per operator product not prepared or portioned today and held in unit overnight. Ambient air in flip top cooler 51F. See stop sale **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler cooked chicken (40F - Cold Holding); pork egg rolls (41F - Cold Holding); raw chicken (40F - Cold Holding); raw beef (47F - Cold Holding); baby corn (45F - Cold Holding); cooked pork (47F - Cold Holding); pork wontons (57F - Cold Holding); cut cabbage (62F - Cold Holding); raw chicken (47F - Cold Holding); cooked boneless ribs (45F - Cold Holding) Per operator product not prepared or portioned today and held in unit overnight. Ambient air in flip top cooler 51F. See stop sale **Warning**

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager in charge unable to set up three compartment sink. Operator stated they do not sanitize only wash with soap. Discussed proper sanitation procedures with operator and helped set up 3 compartment sink. **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on speed rack cooked rice (118F - Cooling) at 3:20 since 2:20 to 115F at 3:50. At this current rate of cooling product with not reach 70F within 2 hours. Operator moved to walk in cooler to chill. In kitchen on prep table chicken broth (97F - Cooling) at 3:25 since 2:25 to 93F at 4:00. At this current rate of cooling product will not reach 70F within 2 hours operator moved to walk in cooler. In walk in cooler raw chicken (57F - Cooling) at 3:20 since 2:50 to 56F at 3:50. At this current rate of cooling product will let reach 41F within 4 hours operator removed plastic wrap from container to allow for adequate airflow to chill. In walk in cooler raw chicken (71F - Cooling)at 3:45 since 2:00 To 70F at 4:10; cream cheese mix (56F - Cooling)at 3:40 since 2:00 to 56F at 4:10. At this current cooling rate products will not reach 41F within 4 hours. Operator moved products to freezer to chill. In flip top cooler raw chicken (46F - Cooling) at 3:30 since 12:00 to 49F at 4:00. At this current rate of cooling product will not reach 41F within 4 hours. Operator moved to reach in freezer. In reach in cooler cooked pasta (47F - Cooling) at 3:40 since 12:00 to 51F art 4:00. At this current rate of cooling product will not reach 41F within 6 hours. Operator moved to reach in freezer to chill. **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen on prep table cutting board used to cut broccoli with black mold/slime like substance. Discussed with operator to clean and sanitize. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. In kitchen next to front counter hand washing sink used to store dirty wash cloths. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Spray bottle containing toxic substance not labeled. In kitchen next to prep table spray bottle containing bleach not labeled. Operator added label. **Corrected On-Site** **Warning**

Basic - Equipment in poor repair. In kitchen reach in freezer lip heavily soiled with food debris and buildup and held together with tape. Discussed with operator. **Warning**