THE GREAT WALL CHINESE RESTAURANT health score and inspection history

6-303.11(C) Provide at least 50 foot candles of light in beverage preparation and ice dispensing areas./ Blown bulbs in light fixture at the waitstation.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation./ Multiple containers of battered and deep-fried chicken strips, found stored >24 hours in the WI cooler, were date-marked with their date of preparation during the inspection.

Cease the storage of unpackaged food in direct contact with water./ Raw bean sprouts are stored in containers of water in the WI cooler and in the make table cooler on the expo line.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 05 AUG 2026, score 75, was posted in public view after this inspection was initiated.

4-602.11(E) Clean the nozzles of the iced tea dispensers at least every 24 hours./ Visible residue inside the dispenser nozzles.

Provide a clean and sanitized surface in a protected location for storing utensils between-use./ The cleaver at the make table cooler on the expo line is stored between-use in the crevice between equipment.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)./ The dry ingredient storage bins are not labeled to identify their contents.

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the right-hand make table cooler on the expo line reading 46F-50F; cooked and raw meats, cut cabbage, tofu, filled dumplings, and bean sprouts stored on the top rail and inside the unit >2 hours and measuring 45F-50F were voluntarily discarded. Cease storing TCS food in this make table until holding food at proper temperature.

Maintain premises free of items that are unnecessary to the operation./ Remove the power drill and paint mixer attachment from the food operations areas.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ The CFSM on duty has not registered her certification with JCDH (the establishment was notified on inspection 16 OCT 2025 to implement compliance with this requirement).

Store single service and single-use articles at least 6 inches above the floor./ Many boxes of disposables are stored on the floor in the out-of-use section of the dining room that is used as an auxiliary storage area.

Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the front edges of the ventilation hood canopies.

Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing./ Unable to locate stoppers for the warewashing sink compartments.

Wash hands properly at the handsink after any potential contamination./ Employees working on the cook line were observed touching their heads and faces and then turning to resume food preparation: each washed their hands properly at the handsink after they were interrupted and directed to do so.

Label all toxic items not in original containers with the common name of the product./ An unidentified pump sprayer of bleach was labeled with the name of its contents during the inspection.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)./ The dry ingredient storage bins are not labeled to identify their contents.

6-303.11(C) Provide at least 50 foot candles of light in food prep areas./ Lighting in the ventilation hood over the deep fryers is not working.

Maintain the premises free of items that are unnecessary to the operation./ Remove the power drill and paint mixer attachment from the food operations areas.

Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing./ Unable to locate stoppers for the warewashing sink compartments.

7-102.11; 7-202.12 Label all toxic items not in original containers with the common name of the product; and, use only pesticides labeled for use in a food establishment./ During the inspection: an unidentified pump sprayer of grill hood cleaner was labeled with the name of its contents; and, Ortho Home Defense residential-use pesticide, not labeled for use in a food establishment, was removed from the premises.