GREAT WALL II

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator observed wiping clothes prior to moving frozen items into the walk in to thaw.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored uncovered next to raw beef in walk in cooler.

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 stored over raw been in freezer located in reach in freezer at the back of the restaurant. Repeat Violation

High Priority - Single-use take-home food container refilled with food. Food containers stored underneath the reach in cooler with wontons.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided operator with Chinese handout of big six.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled and stained. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for broccoli, cooked chicken. Operator advises they use time to hold for service.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed beef not date marked in walk in cooler.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handles on multiple reach in coolers sticky to the touch with old food debris.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment in poor repair. Secondary shelf inside the cooler falling over and not mounted. Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Floor soiled/has accumulation of debris. Floor soiled under cookline and reach in coolers.

Basic - Food stored on floor. Bucket of onions observed on the floor. Operator removed items from floors Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle sitting in container with flour next to cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled and require cleaning.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled with old food debris.

Basic - Reuse of single-service or single-use articles. Reuse of old bottle as scoop.

Basic - Standing water in bottom of reach-in-cooler. Standing water at bottom of reach in cooler in front of the cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp observed in three compartment sink thawing at room temperature. Operator began running cool water over the item during inspection. Corrected On-Site

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

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls in cardboard boxes in walk in cooler, beef in to go bags in walk in cooler Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw chicken over box of noodles in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over uncovered sauce bins in walk in cooler Repeat Violation

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. Unpackaged raw chicken over unpackaged raw beef in reach in freezer

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - tempura chicken (75F - Cold Holding); yellow rice (53F - Cold Holding) held less than 4 hours, discussed keeping items in cooler

High Priority - Toxic substance/chemical improperly stored. Boxes of cigarettes over food on dry storage shelves

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tempura chicken cooling at room temperature on storage shelf for over two hours, moved to cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards

Intermediate - Handwash sink not accessible for employee use at all times. Cleaning supplies in hand sink behind 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. Cooked pork in freezer not dated

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. In rice bin Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled

Basic - Cardboard used to line food-contact shelves. Walk in cooler shelves

Basic - Cardboard used to line nonfood-contact shelves. Storage shelves behind front counter

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Cloth used as a food-contact surface. Wiping cloth covering cooked rice on cook line

Basic - Dead roaches on premises. One dead roach next to rear door to kitchen, staff cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over rice noodles in walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled clothing on dry storage shelves

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment in poor repair. Rear metal screen door damaged

Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Mason jar containing burnt cigarettes on a can of hoisin sauce on storage shelves

Basic - Food stored on floor. Bag of carrots, sauce bins on floor in walk in cooler Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

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 bin

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear kitchen door left open Repeat Violation

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

Basic - Reuse of single-service or single-use articles. Peanut container containing liquid fat in walk in cooler, Metal soy sauce cans reused on cook line, Shell egg trays reused on cook line Plastic milk jug reused as rice scoop

Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go containers on dry storage self in dining room

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance ladder stored against entrance to walk in cooler

Basic - Stored food not covered. Multiple items in walk in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and cauliflower over cut cabbage in walk in cooler

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons for customer access at front counter loose in bin

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

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under triple sink

Basic - Working containers of food removed from original container not identified by common name. Multiple bins containing white powder at rear of kitchen not labeled

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked egg rolls stored in cardboard sauce boxes in walk in cooler - From follow-up inspection 2025-02-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Back side of cooks line Repeat Violation - From follow-up inspection 2025-02-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking of any kind Repeat Violation - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. To go cups used as scoops in meat walk in cooler - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Cases of fryer oil on floor in kitchen - From follow-up inspection 2025-02-06: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Gaps at back door - From follow-up inspection 2025-02-06: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bags used to store vegetables in walk in cooler. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table next to fryers: dumplings (74F - Cold Holding) ; fresh garlic and oil (81F - Cold Holding) Inspector discussed Time as a Public Health Control.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers on cook line have built up food debris.

Intermediate - No soap provided at handwash sink in restroom.

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 items in reach in freezer. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not properly date marked. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by three compartment sink only reaches 79 F after running for more than 2 minutes.

Basic - Cloth used as a food-contact surface. Non food grade cloth used to dry rice.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to three compartment sink. Employee removed. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Food stored on floor. Raw chicken stored on floor of walk in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop used for flour is touching food.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers have built up food debris.

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted for protection.

Basic - Stored food not covered. Rice in kitchen not stored with cover. Multiple food items in walk in cooler not covered.

Basic - Water leaking from pipe and/or faucet/handle. Pipe underneath hand wash sink by three compartment sink is leaking.

Basic - Working containers of food removed from original container not identified by common name. Flour removed from original containers and not labeled in dry goods storage area.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Grocery t shirt bags used for food storage. Throughout restaurant. - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back kitchen door open at time of inspection - From follow-up inspection 2024-01-05: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Under prep table next to sandwich make line - From follow-up inspection 2023-11-01: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door - From follow-up inspection 2023-11-01: Time Extended

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed big six in Chinese and discussed with operator to increase knowledge.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in kitchen, to the right of the three compartment sink shows accumulation of debris underneath the slicer guard.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw marinated chicken in walk-in cooler and chicken wings not date marked. Operator date marked food items. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on prep table in kitchen, to the right of the white microwave. Operator discarded drink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation had no hair restraint.

High Priority - Dented/rusted cans present. See stop sale. Dented can of ketchup on dry storage shelf

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over egg rolls in reach-in cooler across fryer. Operator rearranged Raw chicken over soy sauce in walk-in cooler. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cooked pork in reach-in freezer. Discussed proper food storage Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: cooked rice 66 degrees F. Operator moved to walk-in freezer. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line: Cooked chicken 82 degrees F Operator moved to walk-in freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Bags and dried rice noodles blocking handwash sink by three compartment sink Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lemon chicken inside of chest freezer Repeat Violation

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Small child walking through cook line. Discussed with operator that only food handling employees should be allowed on cook line.

Basic - Cloth used as a food-contact surface. On top of cooked rice

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of ketchup on dry storage shelf. Operator segregated Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to rice warmer

Basic - Food stored on floor. Fry oil on floor of back prep area.

Basic - Stored food not covered. Cooked pork, cut onions and egg rolls in walk-in cooler

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee picked onions off floor to throw in trash and then handled clean containers holding cut cabbage. Discussed proper hand washing procedures Warning - From follow-up inspection 2021-09-22: Did not observe hand washing violation Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked egg rolls in reach-in cooler of cook line. Raw beef over onions, raw chicken over sauce containers, and raw shrimp over sauce containers in walk-in cooler 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 in white reach-in freezer. Discussed proper food storage with operator. Raw chicken over cooked pork in reach-in freezer of dining area Warning - From follow-up inspection 2021-09-22: Raw chicken wings over soy sauce in walk-in cooler. Operator rearranged. Raw chicken over raw beef in reach-in freezer Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: garlic in oil 82°F. Operator placed in double door reach-in cooler. Corrective Action Taken Warning - From follow-up inspection 2021-09-22: Raw shell eggs on cook line 76°F. Operator placed in reach-in cooler. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line. Warning - From follow-up inspection 2021-09-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracks and pits inside of microwave on cook line. Warning - From follow-up inspection 2021-09-22: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg noodles in double door reach-in cooler of cook line. Employee dated noodles Corrected On-Site Warning - From follow-up inspection 2021-09-22: Cooked pork in reach-in freezer not date marked. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In container of rice grains and sugar. Operator removed. Corrected On-Site Warning - From follow-up inspection 2021-09-22: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Oil on floor of cook line. Warning - From follow-up inspection 2021-09-22: Raw chicken, raw shrimp on floor of walk-in cooler Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer across walk-in cooler. Warning - From follow-up inspection 2021-09-22: Time Extended

Basic - - From initial inspection : Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Play area set up in dining room that has freezers and soda storage. Discussed with operator living/sleeping quarters must he separated from storage areas Warning - From follow-up inspection 2021-09-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on hood filters Warning - From follow-up inspection 2021-09-22: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear exit door open Warning - From follow-up inspection 2021-09-22: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Establishment reusing empty cans of soy sauce as scoopers. Warning - From follow-up inspection 2021-09-22: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Raw shrimp, chicken, cut celery in walk-in cooler Warning - From follow-up inspection 2021-09-22: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed tomatoes over cooked chicken in walk-in cooler Warning - From follow-up inspection 2021-09-22: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves Warning - From follow-up inspection 2021-09-22: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Stored on rim of mop sink Warning - From follow-up inspection 2021-09-22: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line. Warning - From follow-up inspection 2021-09-22: Time Extended