Great Wall II, 6341 Maddox Blvd., Chincoteague, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Great Wall II
Address: 6341 Maddox Blvd., Chincoteague, Virginia
Total inspections: 11
Last inspection: Jun 1, 2009

Restaurant representatives - add corrected or new information about Great Wall II, 6341 Maddox Blvd., Chincoteague, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0480 - Unlabeled food containers of sugar and flour.
  • 1780 - Critical The ice bin delivery chute of the soda fountain machine has an accumulation of black residue that comes in contact with the ice as it is being delivered to cups.
  • 1800 - The nonfood contact surface of the inside edges of the GE white chest freezer has accumulations of grime and debris.
  • 1930 - Soiled linens used in food prep areas were found stored underneath the sink in the women's restroom on the plumbing fixtures.
  • 2310 - Critical Repeat The handwashing facility located next to the dry storage area is blocked by a in use crockpot, preventing access by employees for easy handwashing.
  • 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the handwashing lavatory next to dry storage used by food employees
  • 3080 - Less than 20 foot candles of light was noted in the Universal SS 2 Door refrigerator.
June 01, 2009Routine--Details / Comments
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 0790 - Corrected During Inspection Improper methods used to thaw pork. Sitting on food prep table.
  • 2310 - Critical The handwashing facility located next to the beverage dispenser is blocked by a rice cooker and tea brewing machine, preventing access by employees for easy handwashing.
  • 2890 - The light bulb in walk in cooler is not shielded, coated, or otherwise shatter-resistant.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
February 12, 2009Routine23Details / Comments
  • 0480 - Repeat Unlabeled food containers.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1570 - Repeat Door of chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 2810 - Repeat Wall or wall covering in food prep area is not smooth and easily cleanable. Bare wood partition is not smooth easioy cleanable or nonabsorbent.
March 05, 2008Follow-up--Details / Comments
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Dented cans on shelf.
  • 0450 C - Critical Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Bowl used as scoop in bulk container of fool, scoop found buried in large container.
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
  • 0480 - Unlabeled food containers.
  • 0570 - Heavily soiled wiping cloths in use.
  • 0570 - Wiping cloths improperly stored between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Food stored less than 6" above floor in the walk in.
  • 0790 - Improper methods used to thaw beef. Frozen beef thawing in bowl of water on table.
  • 0960 1 - Critical Repeat The food contact surface of the placemats and the large MSG container used for food storage is not safe. Placemats used to line food storage containers. Large cardboard MSG conatiner reused for rice. Plastic take out bags used for food storage, bags in direct contact with food items.
  • 1570 - Door of chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 1970 - Wiping cloths that were laundered on site were observed air-drying at the 3 compartment sink. .
  • 2810 - Wall or wall covering in food prep area is not smooth and easily cleanable. Bare wood partition is not smooth easioy cleanable or nonabsorbent.
  • 3080 - Less than 10 foot candles of light was noted in the walk in refrigerator.
  • 3180 - Repeat Floor in walk in and throughout facility noted in need of cleaning.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
  • 3340 - Critical Containers of cleaners and insecticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Large cooling rack with uncovered pans of noodles and chicken tempura, stored adjacent to shelf that also stores cleaners and insecticides.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment. Spray contact kill insecticide found on shelf.
  • 3660 - Establishment operating without a valid permit.
March 04, 2008Routine--Details / Comments
No violation noted during this evaluation. April 11, 2007Follow-up00Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs stored inside box of broccoli.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk in refrigeration unit.
  • 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: large containers of rice, panka breading, cans of sauces, various meats in the walk in all found uncovered on shelves and in the refrigeration units..
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Handles of scoops found immersed in product.
  • 0960 1 - Critical Black trash bags and take out grocery style bags used for direct food conact storage.The food contact surface of the trash bags and take out bags in direct contact with food is not safe.
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. No chlorine sanitizer found in the dish machine. DI\scontinue use of dishmachine and utilize 3 compartment sink unil machine is repaired.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: bulk food storage containers.
  • 1800 - The nonfood contact surface of the hood system has accumulations of grime and debris.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
  • 3020 - Soap was not provided at the hand washing lavatory in the in kitchen.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  • 3180 - Floor and walls thtoughout kitchen area noted in need of cleaning.
April 06, 2007Routine68Details / Comments
  • 0470 - Critical Unwrapped or uncovered food in the coolers, storage racks and dry storage.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination next to the handwash station.
  • 0820 - Critical Shell eggs cold holding at improper temperatures.
  • 2890 - Light bulb in food prep area not shielded, coated, or otherwise shatter-resistent. Operator removed plastic covers to make repairs.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Door is not tight fitting and screen is torn.
July 01, 2006Routine24Details / Comments
No violation noted during this evaluation. February 10, 2006Routine00Details / Comments
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2810 - Ceiling in cooking area is not smooth and easily cleanable.
April 26, 2005Pre-Opening03Details / Comments
No violation noted during this evaluation. March 23, 2005Routine00Details / Comments
No violation noted during this evaluation. March 11, 2005Routine00Details / Comments

June 01, 2009 (Routine)



Violations:
  • 0480 - Unlabeled food containers of sugar and flour.
    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.
  • 1780 - Critical The ice bin delivery chute of the soda fountain machine has an accumulation of black residue that comes in contact with the ice as it is being delivered to cups.
    The person in charge must develop a cleaning regimen for the ice bin delivery chute to keep it clean and prevent possible contamination.
  • 1800 - The nonfood contact surface of the inside edges of the GE white chest freezer has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1930 - Soiled linens used in food prep areas were found stored underneath the sink in the women's restroom on the plumbing fixtures.
    Store soiled linens in appropriate receptacles to prevent the contamination.
  • 2310 - Critical Repeat The handwashing facility located next to the dry storage area is blocked by a in use crockpot, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the the crockpot preventing its use.
  • 3045 - Corrected During Inspection Repeat A sign or poster that notifies food employees to wash their hands is not provided at the handwashing lavatory next to dry storage used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3080 - Less than 20 foot candles of light was noted in the Universal SS 2 Door refrigerator.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
Comments:
All violations discussed with the person in charge.

February 12, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • 0790 - Corrected During Inspection Improper methods used to thaw pork. Sitting on food prep table.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 2310 - Critical The handwashing facility located next to the beverage dispenser is blocked by a rice cooker and tea brewing machine, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the both pieces of equipment preventing its use.
  • 2890 - The light bulb in walk in cooler is not shielded, coated, or otherwise shatter-resistant.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
All violations discussed with person in charge.

March 05, 2008 (Follow-up)



Violations:
  • 0480 - Repeat Unlabeled food containers.
    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 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1570 - Repeat Door of chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 2810 - Repeat Wall or wall covering in food prep area is not smooth and easily cleanable. Bare wood partition is not smooth easioy cleanable or nonabsorbent.
    Repair or replace wall or wall covering to make it smooth and easily cleanable. Paint or seal bare wood in food prep area.
Comments:
Facility approved to reopen. Permit issued.

March 04, 2008 (Routine)



Violations:
  • 0380 - Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). Dented cans on shelf.
    Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • 0450 C - Critical Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Bowl used as scoop in bulk container of fool, scoop found buried in large container.
    Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
  • 0470 - Critical Repeat Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0480 - Unlabeled food containers.
    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 - Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0610 - Food stored on the floor or food stored less than 6" above the floor. Food stored less than 6" above floor in the walk in.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 0790 - Improper methods used to thaw beef. Frozen beef thawing in bowl of water on table.
    Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
  • 0960 1 - Critical Repeat The food contact surface of the placemats and the large MSG container used for food storage is not safe. Placemats used to line food storage containers. Large cardboard MSG conatiner reused for rice. Plastic take out bags used for food storage, bags in direct contact with food items.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1570 - Door of chest freezer was observed in a condition that prevents necessary maintenance and easy cleaning.
    Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 1970 - Wiping cloths that were laundered on site were observed air-drying at the 3 compartment sink. .
    Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
  • 2810 - Wall or wall covering in food prep area is not smooth and easily cleanable. Bare wood partition is not smooth easioy cleanable or nonabsorbent.
    Repair or replace wall or wall covering to make it smooth and easily cleanable. Paint or seal bare wood in food prep area.
  • 3080 - Less than 10 foot candles of light was noted in the walk in refrigerator.
    Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 3180 - Repeat Floor in walk in and throughout facility noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • 3340 - Critical Containers of cleaners not stored separately from insecticides or rodenticides.
    Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.
  • 3340 - Critical Containers of cleaners and insecticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Large cooling rack with uncovered pans of noodles and chicken tempura, stored adjacent to shelf that also stores cleaners and insecticides.
    Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.
  • 3350 - Unnecessary poisonous or toxic materials found in the food establishment. Spray contact kill insecticide found on shelf.
    Remove unnecessary poisonous or toxic materials.
  • 3660 - Establishment operating without a valid permit.
    Cease all food service operations until you receive a permit to operate from the health department.
Comments:
Notice of violation issued and reinspection will be conducted in 8 days.
Facility currently operating without valid permit, operator voluntarily closed. Operator will submit application and fee and request reinspection.

April 11, 2007 (Follow-up)

Comments:
All violations from previous inspection have been corrected.

April 06, 2007 (Routine)



Violations:
  • 0240 - Employees observed working in the food service area without proper hair restraints.
    Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
  • 0470 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Shell eggs stored inside box of broccoli.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the walk in refrigeration unit.
    Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 0470 A 4 - Critical Observed the following food was observed stored without being in packages, in covered containers, or wrapped: large containers of rice, panka breading, cans of sauces, various meats in the walk in all found uncovered on shelves and in the refrigeration units..
    Store food in packages, covered containers, or wrappings.
  • 0550 - Repeat Dispensing utensils improperly stored between uses. Handles of scoops found immersed in product.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0960 1 - Critical Black trash bags and take out grocery style bags used for direct food conact storage.The food contact surface of the trash bags and take out bags in direct contact with food is not safe.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food. Provide reusable food grade plactic containers or provide food grade bags for food storage needs.
  • 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.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration. No chlorine sanitizer found in the dish machine. DI\scontinue use of dishmachine and utilize 3 compartment sink unil machine is repaired.
    Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120F.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: bulk food storage containers.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the hood system has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2310 - Critical The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation. Remove the @EQUIPMENT@ preventing its use.
  • 3020 - Soap was not provided at the hand washing lavatory in the in 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.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen
    Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 3180 - Floor and walls thtoughout kitchen area noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
All violations discuused with person in charge.Follow up to be conducted on wendesday, April 11, 2007.

July 01, 2006 (Routine)



Violations:
  • 0470 - Critical Unwrapped or uncovered food in the coolers, storage racks and dry storage.
    Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
  • 0610 - Corrected During Inspection Food stored in a location where it is subject to splash, dust or other contamination next to the handwash station.
    Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • 0820 - Critical Shell eggs cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 2890 - Light bulb in food prep area not shielded, coated, or otherwise shatter-resistent. Operator removed plastic covers to make repairs.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents. Door is not tight fitting and screen is torn.
    Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
Comments:
Operator requests follow up visit after repairs are made.

February 10, 2006 (Routine)

Comments:
Inspection attempted. Restaurant is closed.

April 26, 2005 (Pre-Opening)



Violations:
  • 1570 - Mechanically vented hood filters not in good repair or have gaps in between filters.
    Repair or replace hood filters and/or eliminate gaps between filters.
  • 1570 - Unused or non-functioning equipment not removed from the premises.
    Remove any unused or non-functioning equipment from the premises.
  • 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • 2810 - Ceiling in cooking area is not smooth and easily cleanable.
    Repair or replace ceiling to make it smooth and easily cleanable.
Comments:
A conditional agreement must be signed for reduced hours in order to be permitted for 44 seats. All food contact surfaces, food storage containers, cooking, and food prep areas are to be washed, rinsed, and sanitized prior to permit issuance.

March 23, 2005 (Routine)

Comments:
Pre-operational consultation attempted. No one is present at facility.

March 11, 2005 (Routine)

Comments:
Plan review inspection attempted on site. Operator was not present. Remodeling still taking place.

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