Great Wall, 340 S ANDOVER RD, ANDOVER, KS - Restaurant inspection findings and violations

Business Info

Name: Great Wall
Type: Restaurant
Address: 340 S ANDOVER RD, ANDOVER, KS 67002
Phone: 316-733-6833
Total inspections: 2
Last inspection: Sep 03, 2015

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Violation code	Inspection Date	Violations	Type	Compliance
KDA_3_30412B - --In two of the bulk flour/sugar bins there still were cups with no handle in direct contact with the food. Educated about using scoops with handles. KDA_4_60211E4 - --Inside the ice machine there is still a small amount of mold/mildew. Owners said they will clean it when they close, so they can drain the ice bin.	09/03/2015	2	Follow-up	In
4-302.14 - --There is no test kit for checking the chlorine sanitizer. KDA_2_30114G - --Employee went handled raw fish (cooking for personal use) and then touch clean utensils and the walk in cooler door handle. KDA_2_40111 - --There was an open employee drink with no lid/straw on the prep table next to food items. Corrected on site (COS): Employee discarded the drink. KDA_3_30211A1b - --In the walk in cooler, raw shrimp and raw chicken were stored above ready to eat 5 gallon buckets of soy sauce. COS: employee moved the shrimp and chicken to the bottom shelf. KDA_3_30212 - --Throughout the establishment the bulk containers of flour, sugar, and MSG are not labeled with the common names. KDA_3_30412B - --In all bulk containers of spices/rice/flour/sugar there were bowls used as scoops and none had handles. Inspector educated about using scoops with handles. KDA_3_30414B1 - --By the ice machine on the floor, a bucket with clear liquid and wiping clothes had no detectable sanitizer. COS: Employee added bleach and it tested 50 parts per million chlorine. KDA_3_30511A1 - --Under the prep table by the make table, a gray tub with wonton strips was not covered. Under the back food prep table, several containers of spices did not have lids on them. KDA_3_50114A1 - --By the large chest freezer/3 compartment sink area, 2 trays of cooked sweet and sour chicken were 76.6F and 77.2F. Employee said they were cooked over 2 hours ago, but less than 4 hours. Employee reheated the chicken to 169.9F. KDA_3_50116A2 - --In the top of the make table, a container of cut cabbage was 71.3F. Inspector saw employee place this item in the top of the make table at the beginning of the inspection. He stated it had been out of the cooler for lunch. COS: Left in the make table to cool to 41F or below. KDA_4_10111A - --In the walk in cooler, 4 non-food grade plastic containers had cooked sweet and sour chicken in direct contact with the plastic and 1 rubbermade non-food grade container with broccoli in direct contact with the plastic. KDA_4_20211A2 - --In the walk in cooler, the blue rubbermade container with broccoli is cracked and broken. KDA_4_30212B - --The establishment does not have a probe thermometer. KDA_4_50111B - --The walk in cooler door seal has duct tape on the bottom of the door. Foods are maintained at 41F or below. KDA_4_50213A - --In the make table, 2 number 10 cans were being re-used to store food items that were not originally in that can. Inspector educated about not reusing these items. KDA_4_60111A - --All the clean dishes and utensils above the 3 compartment sink were dirty and had food debris on them. The wire shelving in the walk in cooler had food debris build up that could fall into food containers that are below. The table mounted can opener had dried on food debris. KDA_4_60111C - --The make table and chest freezer beside it have food debris build up on the outside and on the handles. The vent hood above the fryers has a build up of grease and is starting to drip from the edges. KDA_4_60211E4 - --Inside the ice machine there is mold on the ice maker on the sides. KDA_4_70211 - --An employee walked over to the 3 compartment sink and washed and rinsed a cleaver, but but did not sanitize. Inspector educated and instructed them to wash/rinse/sanitize all their dishes/utensils. KDA_6_30111 - --There was no soap at the hand sink in the kitchen. COS: Employee provided soap. KDA_6_30112 - --There were no paper towels at the hand sink in the kitchen. COS: Employee provided towels. KDA_7_10211 - --There was a chemical sprayer under the 3 compartment sink with no common name. Employee said it was detergent. Inspector educated to let him know it needed to be labeled. KDA_Defacto - --3 Compartment Sink: 50 parts per million chlorine. --Make Table Noodles: 41.5F Cooked Shrimp: 39.7F Pepsi Cooler Egg Roll: 41.3F Chicken: 43.5F Walk in Cooler Chicken: 39.7F Shrimp: 39.5F --Noodles cooling for 3 hours: 59.9F and 63.3F. --Rice: 155.3F/152.7F/155.7F --Sweet and Sour Chicken: 169.9F --When inspector asked employee when most items were made, he said they were all made yesterday or today.	08/20/2015	23	Standardization	Out

4-302.14 - A test kit or other DEVICE that accurately Measures the concentration IN mg/L of SANITIZING solutions shall be provided.
KDA_2_30114G - Wash Hands (Raw to RTE) FOOD EMPLOYEES shall clean their hands and exposed portion of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and when switching between working with raw FOOD and working with READY-TO-EAT FOOD
KDA_2_40111 - EMPLOYEES shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD- clean EQUIPMENT, UTENSILS, and LINENS- unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES- or other items needing protection cannot result.
KDA_3_30212 - Food storage containers (Common Name) Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
KDA_3_30412B - In-use utensil storage (Non-PHF/TCS-handles above food) During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored in FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon.
KDA_3_30414B1 - Wiping cloths (Storage) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration.
KDA_3_30511A1 - Food storage - Except as specified in ¶¶ (B) and (C) of 3-305.11, FOOD shall be protected from contamination by storing the FOOD: in a clean, dry location- where it is not exposed to splash, dust, or other contamination- and at least 15 cm (6 inches) above the floor.
KDA_3_50114A1 - Cooling PHF/TCS (Reach 70�°F within the first 2 hours) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled within 2 hours from 57�°C (135�°F) to 21ºC (70�°F) [must cool from 135�°F to 41�°F in no more than 6 hours total.]
KDA_3_50116A2 - PHF/TCS Cold Holding - POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained at 5�°C (41�°F) or less.
KDA_4_10111A - FCS MATERIALS (safe) MATERIALS that are used IN the construction of UTENSILS and FOODCONTACT SURFACES of equipment shall be safe.
KDA_4_20211A2 - FCS (Imperfections) Multiuse FOOD-Contact SURFACES shall be free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections.
KDA_4_30212B - FOOD temperature MEASURING devices (Thin Probe) a temperature MEASURING DEVICE with a suitable small-diameter Probe that is designed to measure the temperature of Thin masses shall be Provided and readily accessible to accurately measure the temperature IN Thin FOODS such as MEAT patties and FISH filets.
KDA_4_50111B - EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
KDA_4_50213A - SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused.
KDA_4_60111A - Food Contact Clean to Sight and Touch - EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch.
KDA_4_60111C - NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
KDA_4_60211E4 - Non-PHF/TCS Food Contact Surface Cleaning Frequency (ice bins, soda nozzles) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned, in EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: at a frequency specified by the manufacturer- or, absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
KDA_4_70211 - Sanitizing Before Use, After Cleaning - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
KDA_6_30111 - Each HANDWASHING SINK or group of two adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
KDA_6_30112 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: Individual, disposable towels- a continuous towel system that supplies the user with a clean towel- a heated-air hand drying device- or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
KDA_7_10211 - Common Name (Working containers) Working containers used for storing POISONOUS or TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the Common Name of the material.

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Great Wall, 340 S ANDOVER RD, ANDOVER, KS - Restaurant inspection findings and violations

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