GREAT WALL CHINESE & SUSHI BAR

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: OBSERVED MULTIPLE PANS STORED STACKED WHILE WET AFTER WASH, RINSE AND SANITIZING C/A: EQUIPMENT SHALL BE ALLOWED TO AIR DRY AFTER CLEANING AND SANITIZING

Proper date marking and disposition — Inspector Note: OBSERVED GRAVY & BROWN RICE COOKED ON 3/7 WITH NO DATE MARKING C/A: ALL TCS FOOD COOKED/OPENED/PREPARED WITHIN A FOOD SERVICE ESTABLISHMENT AND HELD FOR +24 HOURS SHALLL BE PROPERLY DATE MARKED TO ENSURE A 7 DAY SHELF LIFE COS: DATES PLACED ON CONTAINERS OF FOOD

Food separated and protected — Inspector Note: OBSERVED RAW CHICKEN IMPROPERLY STORED (HORIZONTALLY) BEHIND RAW BEEF AND NOODLES IN PREP TOP COOLER IN MAIN KITCHEN C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables and (II) Cooked ready-to-eat food; and (III) Fruits and vegetables before they are washed; (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS: FOOD RE-ARRANGED

Contamination prevented during food preparation, storage, display — Inspector Note: Observed 2 pans of crispy chicken stored uncovered and unprotected near back garage opening. The screen to the garage was not secured to a door and was allowing outside elements to blow onto chicken. One of the pans of crispy chicken was also stored on the trash can C/A: Food shall be protected from contamination by storing the food: In a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 6 inches (15 cm) above the floor. COS: Food moved

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored in buckets of Chlorine sanitizing solution at 0ppm on the server line and at the sushi bar. Observed wiping cloth improperly stored on grill ledge in main kitchen C/A: All wiping cloths in use shall be stored in a Chlorine sanitizing solution maintained at 50ppm-100ppm; All wiping cloths in use shall be stored submerged in sanitizing solution. COS: Solution remade within range

PIC present, demonstrates knowledge, performs duties — Inspector Note: NO PIC PRESENT WHEN EHS STARTED INSPECTION. PIC(S) SHOWED UP LATER ON DURING INSPECTION C/A: There must be a person in charge on the premises of the food service establishment at all times TO ensure compliance COS: PIC(S) SHOWED UP

Hands clean and properly washed — Inspector Note: OBSERVED PIC PICK SOMETHING OFF THE GROUND, APPLY SOAP AT HAND SINK AND SCRUB FOR LESS THAN 5 SECONDS. OBSERVED EMPLOYEE HANDLING RAW CHICKEN, WASH HANDS WITH GLOVES ON FOR LESS THAN 10 SECONDS AND RETURN TO PREP FOOD C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P COS: BOTH PIC AND EMPLOYEE WASHED HANDS USING THE PROPER HAND WASHING PROCEDURE

Food separated and protected — Inspector Note: OBSERVED RAW CHICKEN, TAKEN OUT OF ORIGINAL PACKAGING, STORED ABOVE SEAFOOD PASTRY IN WALK IN FREEZER IN MAIN KITCHEN. OBSERVED RAW SALMON AND RAW BEEF, TAKEN OUT OF ORIGINAL PACKAGING, STORED ABOVE NOODLES IN REACH IN FREEZER IN MAIN KITCHEN C/A: WHEN TAKEN OUT OF ORIGINAL PACKAGING, RAW ANIMAL PRODUCTS SHALL BE STORED ACCORDING TO THEIR MINIMUM REQUIRED COOK TEMPERATURES TO PREVENT CONTAMINATION COS: FOOD RE-ARRANGED

Food stored covered — Inspector Note: Observed the following food items uncovered and unprotected from contamination in the main kitchen: celery, onions, carrots, raw chicken on countertop; chicken, bean sprouts and celery in prep top cooler 1, multiple seasonings and sauces not in use stored on cart by the grill; broccoli, garlic in prep top cooler #2; bell pepper, zucchini, and cut onions in the walk-in cooler. CA: All food shall be stored covered and protected from contamination. COS: Food covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple plates and utensils in containers stored as clean and ready to use with food debris throughout the main kitchen and sushi bar. CA: equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Plates and utensils rewashed and sanitized

Proper cold holding temperatures — Inspector Note: Observed egg rolls and fried shrimp cold holding above 41F in prep top cooler #2 in main kitchen. Observed Ahi Tuna cold holding above 41F in display 2 in sushi bar. C/A: All TCS foods cold holding shall be maintained at 41F or below COS: All food discarded; Egg rolls replaced with egg rolls at 34F

Proper hot holding temperatures — Inspector Note: Observed several 3 pans of crispy chicken and bowl of boiled chicken hot holding below 135F on counters in main kitchen C/A: All TCS foods hot holding shall be maintained at 135F or above COS: Boiled chicken reheated to 201F to be hot held; Pans of crispy chicken reheated to 174F-180F @ 12:30PM - 1:00PM