Great Wall Restaurant

Observed containers in WIC with no labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed employees preparing food without hair restraints. Hair must be restrained or hats, caps, or visors worn when preparing food.

Observed handwash sink in rear with no hot water.

Handwashing Sink Installation.

1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.

Sink should be repaired to provide hot water.

Observed chicken in WIC stored without a cover. Also observed broccoli and beef stored uncovered in prep top cooler. Observed raw and cooked chicken uncovered in RIC. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

PIC covered containers.

Observed containers in WIC with no labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed several containers of sauces with no labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed wiping cloths stored in solution with no sanitizer.

Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)

New sanitizing solution should be made.

Observed accumulations on doors in RIC and prep top cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Implement routine cleaning.

Observed women's restroom without covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Observed toilet seat in women's restroom broken as well as a the faucet leaking. Good Repair. All physical facilities shall be maintained in good repair.

Observed containers in WIC with no labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC stated that it was lard and would be labeled.

Observed shrimp thawing in a bucket of water. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule,

PIC removed shrimp from water.

Observed buildup of old grease and food beneath and behind fryers. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised PIC to implement a more frequent cleaning schedule to eliminate such buildup.

Observed ice scoop lying down in ice. Employee properly placed the scoop with the handle up. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.

Observed pitchers containing tea and lemonade with cracks and chips. Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Recommend replacing pitchers.

Observed raw wings prepared during the morning in the RIC stored at 53F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

PIC discarded wings.

Observed employee using handwash sink as a dump sink for sanitizing water. A handwashing facility may not be used for purposes other than handwashing.

Informed employee that water should be poured into the drain in the 3-compartment sink.

Observed potatoes in water in the WIC being stored without a cover. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

PIC covered potatoes.

Observed numerous bottles of cooking ingredients on shelves and in RIC not labeled to indicate the contents that they contained. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

PIC stated that contents would be labeled.

Observed cut milk jug being used as a scoop for cooked rice. Single-service and single-use articles may not be reused.

"Scoop" was discarded.

Observed grease buildup on and between the fryers. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Recommended a routine cleaning schedule to prevent such buildup.

Observed buildup of old grease and food beneath and behind fryers. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised PIC to implement a more frequent cleaning schedule to eliminate such buildup.

Observed toilets in men's restroom leaking; buckets under each corner to catch leaking water. All physical facilities shall be maintained in good repair.

If leaks cannot be fixed, toilets needs to be replaced.

Observed employee prepare raw chicken with gloves, check sanitizer, and then attempt to restart the task using the same glove. Advised employee to wash hands and put on new gloves.

Food employees must wash hands before donning gloves to initiate a task that involves working with food and after engaging in other activities that contaminate the hands.

Observed chicken wings being washed in "wash" side of 3-compartment sink. During preparation, unpackaged food shall be protected from environmental sources of contamination.

PIC moved chicken to meat prep sink.

Observed pork stored in containers that are not food-grade. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Recommended that new containers be purchased to store food items.

Observed grease buildup on and between the fryers. Also observed buildup of dust debris on racks in cooler. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Recommended a routine cleaning schedule to prevent such buildup.

Observed buildup of old grease and food beneath and behind fryers. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised PIC to implement a more frequent cleaning schedule to eliminate such buildup.