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KANKAKEE COUNTY HEALTH DEPARTMENT
DIVISION OF ENVIRONMENTAL HEALTH
2390 W. STATION STREET
KANKAKEE, IL 60901
(815) 802-9410, (815) 802-9411 (FAX)

FOOD SERVICE SANITARY INSPECTION REPORT
 Establishment #   KK007  
    Pre-opening
    Original Inspection
    Reinspection
   Follow-Up
    Possible FBI
    Complaint
   Other
Name of Establishment  GREAT WALL RESTAURANT Address  1545 W COURT ST
Owner or Operator   LIU, AI YIN City   KANKAKEE Zip Code   60901
 
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
ITEM
X
WT
DESCRIPTION
 
FOOD
18
 
1
 Pre-flushed, scraped, soaked
34
  
1
 Outside storage area, enclosures properly constructed, clean: controlled incineration
*1
  
5
 Source, Wholesome, No Spoilage
19
  
2
 Wash, rinse after: clean, proper temperature
2
  
1
 Original Container, Properly Labeled
*20
  
4
 Sanitization rinse: Clean, temperature, concentration   INSECT, RODENT ANIMAL CONTROL
 
FOOD PROTECTION
*35
  
4
 Presence of insects/rodents - outer openings protected; no birds, turtles, or other animals
*3
  
5
 Potentially hazardous food meets temperature requirements during storage, preparation, display, service and transportation
21
  
1
 Wiping cloths: clean, use restricted
22
  
2
 Food contact surfaces of equipment and utensils clean, free of abrasives and detergents  
FLOORS WALLS AND CEILINGS
36
  
1
 Floor: constructed, drained, clean, good repair, covering installation, dustless cleaning methods
*4
  
4
 Facilities to maintain product temperature
23
 
1
 Non-food contact surfaces of equipment and utensils clean
5
 
1
 Thermometers provided and conspicuous
37
  
1
 Walls, ceiling, attached equipment: constructed good repair, clean surfaces, dustless cleaning methods
6
 
2
 Potentially hazardous food properly thawed
24
  
1
 Storage, handling of clean equipment utensils
*7
  
4
 Unwrapped and potentially hazardous food not re-served, Cross Contamination
25
  
1
 Single-service articles, storage, dispensing  
LIGHTING
26
  
2
 No re-use of single-service articles
38
  
1
 Lighting provided as required - Fixtures shielded
8
  
2
 Food protection during storage, preparation, display, service and transportation  
WATER
  
VENTILATION
*27
 
5
 Water source, safe: Hot and cold under pressure
39
  
1
 Rooms and equipment - vented as required
9
  
2
 Handling of food(ice) minimized, methods  
SEWAGE
  
DRESSING ROOMS
10
  
1
 Food(ice) dispensing utensils properly stored
*28
  
4
 Sewage and waste water disposal
40
  
1
 Rooms clean, lockers provided, facilities clean
 
PERSONNEL
  
PLUMBING
  
OTHER OPERATIONS
*11
  
5
 Personnel with infections restricted
29
  
1
 Installed, maintained
*41
  
5
 Toxic items properly stored, labeled and used
*12
  
5
 Hands washed and clean, good hygienic practices
*30
 
5
 Cross-connection, back siphonage-backflow
42
  
1
 Premises: maintained, free of litter, unnecessary articles, cleaning/maintenance equipment properly stored, authorized personnel
13
  
1
Clean clothes, hair restraints
  
TOILET AND HAND-WASHING FACILITIES
 
FOOD EQUIPMENT AND UTENSILS
14
  
2
 Food (ice) contact surfaces: designed, constructed, maintained, installed, located
*31
  
4
 Number, convenient, accessible, designed, installed
43
  
1
 Complete separation from living/sleeping quarters, laundry
32
 
2
 Toilet rooms enclosed, self-closing doors, fixtures, good repair, clean: Hand cleanser, sanitary towels/hand drying devices provided. Proper waste receptacles, tissue
15
  
1
 Non-food (ice) contact surfaces: designed, constructed, maintained, installed, located.
44
  
1
 Clean, soiled linen properly stored
 
CERTIFIED PERSONNEL
16
  
2
 Dishwashing facilities: designed, constructed, maintained, installed, located, operated
*45
     Management personnel certified Yes     No     Registered for class    
 
GARBAGE AND REFUSE DIPSOSAL
17
  
1
 Accurate thermometers, chemical test kits provided, gauge cook
33
  
2
 Containers or receptacles covered: adequate number, insect/rodent proof, frequency, clean
 
      
Sanitizer Requirement:  Chemical   Chlorine ppm                   Dishwasher Temperature   xxx °F or label
Food Temperatures:   Chicken: 47 F, Egg rolls: 63 F, Shrimp: 52 F/41 F, Spare ribs: 46 F, Rice: 110 F/157 F/197 F, Beef: 41 F, Eggs: 77 F
 
General Comments
Upon investigation of complaint #3375, Possible FBI investigation, spoke with the manager, Jimmy Wen.He informed me that he was working the night of the 15th and that no phone calls were recieved in regards to any customer illnesses.No employees had reported illnesses or called off on or around the 15th.If an employee comes to work ill, the facility policy is to send them home until they are healthy.The manager does hand washing training with each new employee and continues to monitor hand washing practices daily.The following is a list of the foods associated with the complaint:1. Beef for Beef and Brocolli:The beef comes in raw and is then cooked, cooled and the sliced.It is placed in the walk-in cooler and is portioned out to be placed in the preparation cooler as needed.The brocolli comes in by the case.It is washed and then cut.The Beef and brocolli is stir fried to order.None is cooled and kept for later us.2. Shrimp for Shrimp fried rice: Shrimp comes in pre-cooked.It is portioned and placed in the preparation cooler and is cooked to order.3. Chicken for Sweet and sour chicken: The chicken comes in raw.It is cut into strips and then breaded.I believe that from that point it is deep fried and then cooled for later use.At that point it is cooked to order.Several issues were identified during the complaint investigation.Below are a list of issues that will need to be addressed: 1. clean the hand sink by the buffets. 2. rice is being cooked and then left out by the wok to be used as it is needed. (The rice is to be either held at 41 F or below or 140 F or above, it is not to be left out by the wok for later use). 3. the garbage cans had lids on them and employees were opening the lids and contaminating hands (the garbage can lids should be left off unless the garbage can is full.if the garbage can is full it is to be lided and removed from the food service area.the lids are to be left off to prevent the recontamination of hands from handling the unclean lids.)4. Several scooping utensils were improperly stored (ice scoop down in the ice, rice scoop in stagnant water by the rice cooker).5. Several wiping cloths were left lying on the dirty dish carts (wiping cloths are to be placed, completely submerged in an approved sanitizer solution while not in use) 6. Soap and another cleaning chemical were next to equipment and a bag of onions on a shelf in the kitchen (keep all chemicals separate from all food, equipment, utensils and single service articles) 7. Fly strips were placed over the slicer and above a preparation table in the side room (pest control should be implimented in a way the prevents the contamination of food, equipment, utensils and single service articles) 8. Raw food products such as raw chicken were stored above and next to ready-to-eat foods in the walk-in cooler (store all raw foods products either isolated or on lower shelfs to ensure that the contamination of ready-to-eat foods does not occur). 9. Foods are being stored in to go bags in the coolers and freezers (All foods are to be stored in food grade bags) 10. Several foods were observed to be in the cooling process and not be labeled properly (All cooling potentially hazardous foods are to be labeled with the DATE/TIME that the cooling process began, NO EXCEPTIONS.11. A spray gun is attached to a hose next to the hand washing sink (the spray gun is not to be attached to the hose unless the hose is in immediate use, remove the hose)A full inspection will occur in approximately 2 weeks at which time this facility is required to be detail cleaned and all above issues are to be addressed and a long term corrective action plan must be put in place to ensure that these issues will not presist. 
Report and Instructions Received By   Jimmy Wen /  
 
(Please Print)
  
(Signature of Owner or Representative)
Date  08/22/2006 Time In  1:40 PM Time Out  3:15 PM Sanitation Score  n/a (100 Minus Demerits)
By  Sean Guimond (Sanitarian) Adjusted Score  n/a