Great Wall Chinese & Sushi Bar

"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"

"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 | 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"

"Observed chlorine sanitizer tested above 100 ppm at kitchen 3-compartment sink. [200++ppm]. CA: For sanitizing of food contact surfaces, proper range of chlorine sanitizer 50 ppm - 100 ppm. PIC diluted sanitizer to 50 ppm. | Observed employees' personal food stored with and above food for customers' consumption in kitchen and servers' coolers. CA: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employees' food items were removed."

"Observed raw animal meat products stored above other raw animal meat products with lower minimum internal cooking temperatures in kitchen. Raw chicken stored top of raw fish in the WIC. CA: Raw chicken has minimum internal cooking temperature of 165*f for 15 seconds. Raw fish has a minimum internal cooking temperature of 145*f for 15 seconds. PIC moved raw chicken below raw fish. | Observed raw animal meat product stored above ready to eat foods in kitchen: 1) raw chicken wings stored above cooked ribs in the bottom prep cooler. 2) raw chicken, pooled eggs and raw scallops stored above veggies in walkin cooler. 3) pooled eggs stored above raw vegetables in walkin cooler. CA: Raw animal meat products must be stored under ready to eat foods. PIC moved all raw animal meat products below ready to eat foods."