Great Wall, 6585 Market Dr., Gloucester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Great Wall
Address: 6585 Market Dr., Gloucester, Virginia
Total inspections: 15
Last inspection: Jul 29, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 3270 - A few flies present in the food prep and dining areas.
  • 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
July 29, 2009Routine22Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0450 C - Repeat 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).
  • 0470 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw PHF.
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food prep tables..
  • 1790 - The cavity of the microwave oven is observed soiled.
  • 1800 - Repeat The nonfood contact surface of equipment have accumulations of grime and debris.
  • 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents: rear propped opened..
  • 3080 - Less than 50 foot candles of light was noted in the @AREAS@
March 26, 2009Routine28Details / Comments
  • 0220 - Corrected During Inspection Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
  • 0470 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped: &FOOD&.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0790 - Corrected During Inspection Improper methods used to thaw potentially hazardous foods.
  • 1060 - Repeat The nonfood contact surface of shelf is not corrosion resistant, nonabsorbent, and/or smooth: using cardboard on the shelf,.
  • 1580 - The cutting board(s) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents: rear door propped open..
January 30, 2009Routine16Details / Comments
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0450 C - Repeat 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).
  • 0470 A 4 - Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 1060 - The nonfood contact surface of the shelf is not corrosion resistant, nonabsorbent, and/or smooth. Cardboard being used for matting.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food prep table tops..
  • 1800 - Repeat The nonfood contact surface of equipment have accumulations of grime and debris.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  • 3030 - No disposable towels were provided at the hand washing lavatory in the @Location@
  • 3140 - Locker or other suitable facilities are not located to protect from contamination
  • 3180 - Repeat Floor and walls noted in need of cleaning.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
September 25, 2008Routine310Details / Comments
  • 0140 - Critical Improper handwashing procedures observed.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0220 - Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
  • 0450 C - 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).
  • 0470 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 0790 - Improper methods used to thaw potentially hazardous foods.
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table.
  • 1800 - Repeat The nonfood contact surface of equipment have accumulations of grime and debris.
  • 3180 - Repeat Walls in the food prep area noted in need of cleaning.
  • 3240 - Handwashing facilities are unclean and not maintained
June 12, 2008Routine29Details / Comments
  • 0470 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 0570 - Wiping cloths improperly stored between use.
  • 1600 - The compartment(s) or drainboards of the 3 compartment are heavily soiled.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food prep table.
  • 1800 - Repeat The nonfood contact surface of equipment have accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area.
  • 3180 - Wall behind the deep fryer noted in need of cleaning.
March 24, 2008Routine18Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0470 A 4 - Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped
  • 0550 - Repeat In-use utensils improperly stored between use.
  • 1800 - Repeat The nonfood contact surface of the equipment have accumulations of grime and debris.
  • 1890 - Critical The food-contact surfaces of the equipment were not observed sanitized.
  • 2600 - The waste oil container is stored on absorbent material.
  • 2930 - Corrected During Inspection Back door opened with no screen door present.
  • 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
January 08, 2008Routine35Details / Comments
  • 0220 - Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
  • 0450 C - 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).
  • 0470 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
  • 0550 - Repeat Dispensing utensils improperly stored between uses.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table.
  • 1800 - Repeat The nonfood contact surface of equipment have accumulations of grime and debris.
  • 3180 - Repeat Floor under the equipment in the food prep area noted in need of cleaning.
  • 3270 - A few flies present in the food area.
October 22, 2007Routine17Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
August 13, 2007Routine13Details / Comments
  • 0470 A 4 - Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
  • 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 1800 - Repeat The nonfood contact surface of the hood and equipment have accumulations of grime and debris.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: food prep table.
  • 3180 - Repeat Floor and walls noted in need of cleaning.
May 15, 2007Routine15Details / Comments
  • 0470 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
  • 0550 - Corrected During Inspection Dispensing utensils improperly stored between uses.
  • 0570 - Repeat Wiping cloths improperly stored between use.
  • 0570 - Corrected During Inspection Repeat Heavily soiled wiping cloths in use.
  • 0790 - Corrected During Inspection Improper methods used to thaw potentially hazardous foods.
  • 0820 - Corrected During Inspection Critical Chicken cold holding at improper temperatures.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table.
  • 1800 - Repeat The nonfood contact surface of the equipment and the mop sink have accumulations of grime and debris.
  • 2000 - Single service items observed unprotected from contamination.
  • 3180 - Floor area behind the equipment noted in need of cleaning.
February 13, 2007Routine18Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  • 0470 A 4 - Some foods were observed stored without being in packages, in covered containers, or wrapped.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
  • 1800 - The nonfood contact surface of equipment has accumulations of grime.
  • 1880 - Critical The food-contact surfaces of utensilst were not observed sanitized
  • 2930 - Repeat Self-closer of the rear to the food prep area is not atttached and not closed tight.
  • 3270 - A few flies present in the food prep area.
November 21, 2006Routine26Details / Comments
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0240 - Employees observed working in the food service area without proper hair restraints: Under arm hair exposed.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  • 0790 - Corrected During Inspection Improper methods used to thaw potentially hazardous foods.
  • 0820 - Corrected During Inspection Critical FOOD hot holding at improper temperatures.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
  • 3180 - Floor behind equipment noted in need of cleaning.
August 08, 2006Routine26Details / Comments
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
  • 1770 A - Critical The utensils were observed soiled to sight and touch.
  • 1800 - The nonfood contact surface of the equipment have accumulations of grime and debris.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: food prep tables..
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the restrooms.
  • 3380 - Critical Wiping cloths sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
May 25, 2006Routine44Details / Comments
  • 2890 - Light bulb in the food prep not shielded, coated, or otherwise shatter-resistent.
  • 2930 - Outer opening screen door of the food establishment is not protected against entry of insects and rodents.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
March 29, 2006Routine03Details / Comments

July 29, 2009 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 3270 - A few flies present in the food prep and dining areas.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

March 26, 2009 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 C - Repeat 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).
    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 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Corrected During Inspection Repeat Improper methods used to thaw PHF.
    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
  • 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: food prep tables..
    Clean and sanitize these surfaces for food contact.
  • 1790 - The cavity of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
  • 1800 - Repeat The nonfood contact surface of equipment have 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.
  • 2930 - Corrected During Inspection Repeat Outer opening of the food establishment is not protected against entry of insects and rodents: rear propped opened..
    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.
  • 3080 - Less than 50 foot candles of light was noted in the @AREAS@
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
Comments:
Issued the new permit.

January 30, 2009 (Routine)



Violations:
  • 0220 - Corrected During Inspection Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
    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.
  • 0470 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped: &FOOD&.
    Store food in packages, covered containers, or wrappings.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Corrected During Inspection Improper methods used to thaw potentially hazardous foods.
    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
  • 1060 - Repeat The nonfood contact surface of shelf is not corrosion resistant, nonabsorbent, and/or smooth: using cardboard on the shelf,.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1580 - The cutting board(s) is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • 2930 - Corrected During Inspection Outer opening of the food establishment is not protected against entry of insects and rodents: rear door propped open..
    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.

September 25, 2008 (Routine)



Violations:
  • 0060 - Critical The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
    Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 C - Repeat 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).
    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 A 4 - Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1060 - The nonfood contact surface of the shelf is not corrosion resistant, nonabsorbent, and/or smooth. Cardboard being used for matting.
    Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food prep table tops..
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of equipment have 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.
  • 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the @Location@
    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
  • 3140 - Locker or other suitable facilities are not located to protect from contamination
    Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination
  • 3180 - Repeat Floor and walls 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.
  • 3240 - Repeat Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

June 12, 2008 (Routine)



Violations:
  • 0140 - Critical Improper handwashing procedures observed.
    Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0220 - Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
    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.
  • 0450 C - 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).
    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 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Improper methods used to thaw potentially hazardous foods.
    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
  • 1770 B - Corrected During Inspection Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of equipment have 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.
  • 3180 - Repeat Walls in the food prep 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.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.

March 24, 2008 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Repeat In-use utensils improperly stored between use.
    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 135F.
  • 0570 - Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1600 - The compartment(s) or drainboards of the 3 compartment are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: food prep table.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of equipment have 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3080 - Less than 50 foot candles of light was noted in the food prep area.
    Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • 3180 - Wall behind the deep fryer 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:
Once fee is paid the new permit will be issued.

January 08, 2008 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0470 A 4 - Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped
    Store food in packages, covered containers, or wrappings.
  • 0550 - Repeat In-use utensils improperly stored between use.
    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.
  • 1800 - Repeat The nonfood contact surface of the equipment have 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.
  • 1890 - Critical The food-contact surfaces of the equipment were not observed sanitized.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2600 - The waste oil container is stored on absorbent material.
    All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
  • 2930 - Corrected During Inspection Back door opened with no screen door present.
    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.
  • 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

October 22, 2007 (Routine)



Violations:
  • 0220 - Critical Evidence of personnel drinking from an uncovered container in the food preparation area.
    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.
  • 0450 C - 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).
    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 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Repeat 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.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of equipment have 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.
  • 3180 - Repeat Floor under the equipment in the food prep 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.
  • 3270 - A few flies present in the food area.
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 13, 2007 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
    Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 2000 - Corrected During Inspection Repeat Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.

May 15, 2007 (Routine)



Violations:
  • 0470 A 4 - Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Corrected During Inspection Repeat 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.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1800 - Repeat The nonfood contact surface of the hood and equipment have 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.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: food prep table.
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 3180 - Repeat Floor and walls 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.

February 13, 2007 (Routine)



Violations:
  • 0470 A 4 - Corrected During Inspection Repeat Some foods were observed stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0550 - Corrected During Inspection 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.
  • 0570 - Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0570 - Corrected During Inspection Repeat Heavily soiled wiping cloths in use.
    Replace wiping cloths once visibly soiled. Wiping cloths shall be free of food debris and visible soil.
  • 0790 - Corrected During Inspection Improper methods used to thaw potentially hazardous foods.
    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
  • 0820 - Corrected During Inspection Critical Chicken cold holding at improper temperatures.
    Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
  • 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: food prep table.
    Clean and sanitize these surfaces for food contact.
  • 1800 - Repeat The nonfood contact surface of the equipment and the mop sink have 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.
  • 2000 - Single service items observed unprotected from contamination.
    Store single service items in its original protective packaging or inverted in an approved dispenser.
  • 3180 - Floor area behind the equipment 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:
Once fee is paid the new permit will be issued.

November 21, 2006 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
    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 A 4 - Some foods were observed stored without being in packages, in covered containers, or wrapped.
    Store food in packages, covered containers, or wrappings.
  • 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 1800 - The nonfood contact surface of equipment has accumulations of grime.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 1880 - Critical The food-contact surfaces of utensilst were not observed sanitized
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
  • 2930 - Repeat Self-closer of the rear to the food prep area is not atttached and not closed tight.
    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.
  • 3270 - A few flies present in the food prep area.
    When pests are found use methods such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 08, 2006 (Routine)



Violations:
  • 0160 - Critical Repeat A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0240 - Employees observed working in the food service area without proper hair restraints: Under arm hair exposed.
    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.
  • 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
    Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • 0790 - Corrected During Inspection Improper methods used to thaw potentially hazardous foods.
    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
  • 0820 - Corrected During Inspection Critical FOOD hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
  • 1790 - The (cavity, door seal) of the microwave oven is observed soiled.
    Using the manufacturer's recommended cleaning procedure, clean the (cavity, door seal) of the microwave oven at least every 24 hours.
  • 3080 - Repeat Less than 10 foot candles of light was noted in the walk-in cooler.
    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 - Floor behind equipment 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.

May 25, 2006 (Routine)



Violations:
  • 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • 0450 C - Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form.Bowl or utensil without handle used to dispense food.
    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.
  • 1770 A - Critical The utensils were observed soiled to sight and touch.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the equipment have 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.
  • 1890 - Critical The food-contact surfaces of the following equipment were not observed sanitized: food prep tables..
    After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3030 - No disposable towels were provided at the hand washing lavatory in the restrooms.
    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
  • 3380 - Critical Wiping cloths sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
    Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

March 29, 2006 (Routine)



Violations:
  • 2890 - Light bulb in the food prep not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulb with a coated or shatter-resistant bulb.
  • 2930 - Outer opening screen door of the food establishment is not protected against entry of insects and rodents.
    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.
  • 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
    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.

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