Great Wall Chinese #1 (West Main Street), 645 B West Main St., Danville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Great Wall Chinese #1 (West Main Street)
Address: 645 B West Main St., Danville, Virginia
Phone: (434) 793-1477
Total inspections: 4
Last inspection: Mar 31, 2009

Restaurant representatives - add corrected or new information about Great Wall Chinese #1 (West Main Street), 645 B West Main St., Danville, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

0570 - Wiping cloths improperly stored between use.March 31, 2009Routine01Details / Comments
0820 A 2 - Critical Repeat Raw chicken and raw beef cold holding at improper temperatures.June 23, 2008Follow-up10Details / Comments
  • 0820 A 2 - Critical Repeat Raw chicken and raw beef cold holding at improper temperatures.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
June 13, 2008Follow-up11Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the Coke cooler and walk-in unit.
  • 0480 - Unlabeled food container of sugar.
  • 0570 - Wiping cloths improperly stored between use.
  • 0820 A 2 - Critical Raw chicken and raw beef cold holding at improper temperatures.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 2020 - Unwrapped knives, forks, spoons or other cooking utensils were not stored at location with the handles up.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
May 29, 2008Routine25Details / Comments

March 31, 2009 (Routine)



Violation: 0570 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
Comments:
Lunch buffet served from 11:00 a.m. till 2:30 p.m. Leftovers discarded at 2:30 p.m.
Chlorine sanitizer used at appropriate concentration.
Facility clean and organized. Much improvement since last inspection.

June 23, 2008 (Follow-up)



Violation: 0820 A 2 - Critical Repeat Raw chicken and raw beef cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
Comments:
Left side of top prep cooler still not cooling properly. Instructed PIC to discontinue use of unit until it is repaired/replaced and consistently maintain 41 degrees F and less.

June 13, 2008 (Follow-up)



Violations:
  • 0820 A 2 - Critical Repeat Raw chicken and raw beef cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1530 - Repeat There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
Comments:
Shrimp and pork cold holding on prep. cooler (left side) at improper temperature. Shrimp and pork discarded during inspection.
Purchased wrong type of test strips for chlorine sanitizer.

May 29, 2008 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the Coke cooler and walk-in unit.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0480 - Unlabeled food container of sugar.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0820 A 2 - Critical Raw chicken and raw beef cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • 2020 - Unwrapped knives, forks, spoons or other cooking utensils were not stored at location with the handles up.
    To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
  • 3020 - Soap was not provided at the hand washing lavatory in the kitchen.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
Comments:
New facility owner.
Discussed need for employee health policy.
General housekeeping needs improvement.

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