Great Wall Restaurant

Proper date marking and disposition — Inspector Note: Observed failure to write correct date marking on multiple containers in reach and walk in cooler. Observed container of cooked chicken wings date marked for 3/17, but were prepared on 8/13. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P PIC wrote correct date marking on container.

Food properly labeled; original container — Inspector Note: Observed expired (8/13/25) peanut butter in dry storage area, on the rack. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded food.

Nonfood-contact surfaces clean — Inspector Note: Observed residues and debris on kitchen equipment and counter tops. Non- food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of dirt. Advised manager to clean up and maintain clean within 3

Insects, rodents, and animals not present — Inspector Note: Observed gap underneath the facility back door. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC advised to use weather strip to close the gap and prevent pest from entering.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a scoop handle in a flour container touching flour. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC removed scoop to wash and sanitize.

Nonfood-contact surfaces clean — Inspector Note: Observed that the floor of the walk in freezer had debris buildup.Non- food contact surfaces of equipment shall be cleaned at a frequency to prevent accumulation of dirt.nAdvised manager to have this area cleaned within 10 days.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed facility has no hand drying provision in a hand sink in the kitchen. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; A continuous towel system that supplies the user with a clean towel. PIC advised to provide hand towel.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed prep top counter cutting board not sanitized and cleaned. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C)(b) Equipment Food-Contact Surfaces and Utensils. PIC washed and sanitized cutting board.

Proper cold holding temperatures — Inspector Note: Observed that the prep top cooler in the kitchen had a temperature of 59 degrees (shredded cheese at 45f, raw shrimp at 46 f, lettuce at 45 f, and raw chicken at 45). 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. All TCS foods were relocated into a walk-in cooler.

Proper hot holding temperatures — Inspector Note: Observed hot holding fried chicken wings on a kitchen counter top at 87 F. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 moved food in a walk-in cooler.