GREAT WALL CHINESE RESTAURANT Inspection – January 10, 2025

High Priority 3

#6High Priority41-07-4

High Priority – Container of medicine improperly stored in stand up cooler with food

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46*F – Cold Holding); Beef (48*F – Cold Holding); Pork (48*F – Cold Holding) the owner states the unit has been open for restocking this morning. At end of inspection the unit is 43F ambient and dropping with the lid closed. Temperature was lowered on thermostat and lid was closed **Corrective Action Taken**

Corrective Action Taken

#8High Priority41-27-4

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. The round cutting board is soiled with food debris

Basic 5

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

#2Basic08B-38-4

Basic – Food stored on floor in walk cooler

#3Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

#4Basic23-03-4

Basic – The top of broiler surface soiled with grease, food debris.

#5Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Corrected On-Site

Florida Food Watch