Chronology of New Great Wall, Inc. located at 259 West Main Street, Northborough, MA 01532 This chronology depicts a summary of inspections, activity, hearings, orders and other such correspondence between the Health Department and the New Great Wall. Complete reports, audits, order letters are available upon request. Purchased in Jan. 2010 •
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12/23/09 1/1/10 •
2/4/10 •
4/22/10 •
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5/12/10 7/29/10 •
8/4/10 •
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11/22/10 11/15/10 Permit application received Permit issued – Applicant: Zun Lin Lin Certified Food Protection Manager: Xiuming Chen, certificate exp. 7/20/14 Food Borne Illness Complaint & Investigation – Conducted by Jamie Terry, Health Agent Critical Violations found: o Chicken and Beef being prepared in bulk at room temperature o Employees not wearing gloves o Sanitizer solution is not being utilized to clean contact surfaces after use Routine Food Inspection conducted by Beth Grossman Critical Violations found: o Garlic & Oil kept at room temperature o Rice scoop stored in standing water o Improper thawing of shrimp in standing water at room temperature o Sponges in use Reinspection conducted by Beth Grossman revealed all violations corrected Jamie Terry, Health Agent, was informed that in 3/10 & 7/10 the grease trap onsite at the New Great Wall discharged to ground surface and spilled onto the floor inside Great Wall and ran under the wall into another food establishment. (Police report on file due to dispute between business owners in July 2010). New Great Wall signed for order letter from Health Department mandating scheduled grease trap pumping every 2 months Braman Pest Control report – no activity noted Routine Food Inspection conducted by Jamie Terry ESTABLISHMENT CLOSED BY HEALTH DEPARTMENT due to following: Critical Violations found: (Pictures attached to report) o Raw meat out at room temperature throughout entire establishment – chicken, pork, beef, crab rangoon, chicken wings, chicken fingers, shrimp, general Gau’s chicken. Health Agent mandated establishment to dispose of much of this food. Rodent droppings found in shed where food is stored General cleanliness is extremely poor Raw meat stored above cooked food in walk-­‐in cooler Cardboard in use on food contact surfaces and in contact with food o Egg rolls stored in cardboard boxes. (These particular cardboard boxes previously held raw chicken. Owner stated that these cardboard boxes were “washed out” before reuse). o Chicken thawing in sanitizing bay of 3 bay sink Reinspection conducted by Jamie Terry revealed all violations corrected. Establishment allowed to re-­‐open. Permit renewal application received Order letter sent to New Great Wall mandating attendance at the next Board of Health meeting on December 14, 2010. New Great Wall signed for order letter from Health Department Board of Health Hearing re: New Great Wall at BOH meeting o
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11/16/10 •
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12/2/10 12/8/10 •
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12/9/10 12/14/10 Minutes of meeting – Mr. Lin of the Great Wall Restaurant located at 259 West Main Street and John Szeto (consultant) appeared before the Board tonight for a hearing before the Board regarding an inspection that was conducted Ms. Terry on November 15, 2010. The Board reviewed the inspection report. Ms. Terry advised the Board that many of the imminent health hazards were taken care of that day as most of the food had been thrown away. Ms. Terry advised the Board that when she visited the establishment on November 16, 2010 improvement was made as staff stayed through the night to clean. Mr. Szeto identified himself as a food safety professional consultant who has been hired by Mr. Lin. Mr. Szeto proposed a five hour complete training specific to the restaurant for all individuals on staff in order to focus on the problems. This training is to take place tomorrow between 1:00-­‐6:00 P.M. The Board agrees that Mr. Szeto’s training could be beneficial to all staff members however; they would like to see Mr. Lin become ServSafe certified as it is his restaurant. The Board would also like to see Chen (the chef) become ServSafe certified as he is the one who does most of the cooking. Chairman Glenn French made a motion to have one individual (Mr. Lin or Chen) attend the ServSafe training (class and test) before the end of January, and one individual attend the ServSafe training before the end of February. The Board understands that test results may not be immediately available and requests that test results and certificates be forwarded to the Board of Health office as soon as they become available, Deirdre O’Connor seconded the motion and the vote was unanimous. •
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12/16/10 1/1/11 •
8/16/11 Attendance record for onsite training – 5 employees trained Permit issued – Applicant: Zun Lin Lin Certified Food Protection Manager: Wen Qin Lin (Carol), Cert. Exp. 7/20/14 Routine Food Inspection conducted by Matt Armendo Critical Violations found: o Back door open Employee removed trash, then put hands in sanitizer bucket, then washed hands with gloves on, then went back to preparing food o Evidence of rodent activity behind chest freezer o Observations of cook showed no sanitizing at all, no change of gloves at all Reinspection conducted by Matt Armendo revealed that pest control company still had not come to establishment. All other violations had been corrected. Braman Service Report faxed to Health Department  5/23/11 – Mice activity seen in dining room  6/27/11 – Mice activity noted, gap noted underneath back door  7/25/11 – Rodent activity noted in exterior stations, gap still noted underneath back door  8/22/11 – Mice activity noted in exterior stations and by dishwashing area, gap still noted underneath back door, rodent activity listed as heavy Power Outage Inspection conducted by Jamie Terry ESTABLISHMENT CLOSED BY HEALTH DEPARTMENT due to following: Critical Violations found: o Upon entering establishment on 8/29/11 to check refrigeration due to power outage it was noted that all 4 doors were wide open. In recent food inspections done by Matt Armendo rodent activity was noted (mice). o Massive amounts of raw chicken out at room temperature o Food Prep occurring at room temperature (which was 92°F) All food disposed of. o Beef (Raw) and Pork (Raw) received from delivery during same day. Note: no refrigeration available due to massive power outage – food should not have been received – not safe with no storage available. Beef & pork @ 44°F so establishment allowed to put ice on product and immediately transport to alternative store. o Food products stored on floor. o A second shipment was also received today which delivered eggs and non cut vegetables. Eggs were out at room temperature 92°F. Disposed of entire carton, no refrigeration available. o Staff not aware that receiving shipments with no refrigeration would constitute problem for food safety o Staff did not have answer as to plan for food being prepared and what it would be stored in. o
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8/19/11 •
8/23/11 •
8/29/11 Product being cooked in gas woks during inspection (NO POWER) o Crab rangoon, chicken fingers, general Goa’s Chicken, Brown Rice all at room temperature (92°F). No area to keep product at safe temperature. All product disposed of. o Two persons onsite are ServSafe certified. They do not appear to be knowledgeable of food practices to protect customers. Not able to produce plan for maintaining temperatures or protecting products. o No electricity therefore no hot water for handwashing, no hot water for dishwashing, cannot provide disinfected environment/surfaces for food prep. It came to the attention of Jamie Terry, Health Agent, and further was confirmed by the owner of New Great Wall that the establishment remained open and continued to serve food during hurricane power outage on Sunday, August 28, 2011 from roughly 11 am – 7 or 8 P.M. During this time there was no power, no hot water, no handwashing facilities, no dish washing facilities, no refrigeration, no hot holding ability. Order sent to Great Wall mandating establishments presence at Board of Health hearing 9/13/11. Order states Health Agent has determined that an imminent health hazard exist which requires immediate suspension of the food establishment permit and requires suspension of food operation until all violations have been corrected and inspected. This closure shall remain in effect until conditions reported in inspection report are corrected and confirmed by the Board of Health or its Agent you have met with the Board of Health at their next meeting. Great Wall provided Health Department with training record of training that occurred on 9/1/11. Trainer listed as John Szeto. Training lasted 1 ½ hours. 5 Persons in attendance. Board of Health Hearing re: New Great Wall at BOH meeting o
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8/30/11 •
8/30/11 •
9/1/11 •
9/13/11 Minutes of meeting: Jin Wen, of the Great Wall Restaurant, came before the Board to discuss the violations noted during an inspection following the power outage where the Health Agent, Jamie Terry, closed the establishment due to the severe nature of the violations existing. The Board discussed the violations at length and explained to Ms. Wen that this is not the first time that very serious violations were found at this establishment warranting an emergency closure. After a lengthy discussion the Board moved to require the following noting that this was the establishments last opportunity for full compliance before revocation would need to be considered: 1. The Establishment must hire a pest control company to meet with the Health Agent prior to reopening. 2.
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Shirley ( a family member from a neighboring food establishment in Hudson) must be onsite during all times that the establishment will remain open for at least a period of two weeks. The establishment must hire an outside company to perform audit inspections at least every 2 weeks for a period of 3 months. For each additional follow up inspection performed by the Health Department a fee of $ 50.00 will be charged. It shall be noted that a translator was available and did assure Ms. Wen understood the requirements. Ms. Deirdre O’Connor made a motion to require the above, Dilip Jain seconded. The vote was unanimous. •
9/14/11 •
9/15/11 •
10/13/11 •
10/14/11 Reinspection of establishment conducted by Matt Armendo – all violations completed Reinspection of establishment conducted by Jamie Terry, Establishment allowed to re-­‐open as all conditions were met. First Audit Inspection conducted by ESI Qual International – audit revealed: o PIC answered proper cooking temperature for chicken as 140°F. (Not 165°F.) o Flying insects noted in prep area. Spaces round back screen door. Hose exiting building not sealed off. Fly swatter present in prep area. Fly swatters are not approved means of fly control. o Unlabeled spray bottle in prep area. All liquids in food prep area must be properly labeled. o Sponges present in the wash sink. Prohibit use of sponges. o Properly diluted sanitizer was not present in the food area prior to food related activities. o Mop left in bucket after use. o Raw beef, chicken and other items on the top of level of the cooking rail were 48-­‐51°F degrees. Food in lower area was 46-­‐
48°F. o Raw chicken and raw beef in walk-­‐in cooler was stored over raw beef and over ready to eat food product. o Food not properly labeled in walk-­‐in cooler. o Handwashing sink must be used for handwashing only. o Food prep employees must wear hat or hairnet. o Dishwasher not properly drained overnight. Dirty wash water and food debris left in machine. o Equipment left dirty in establishment overnight. Routine Food Inspection conducted by Matt Armendo •
11/3/11 •
12/7/11 •
1/25/12 •
2/3/12 Critical Violations found: o Food storage shed door open o Bleach sanitizer is too strong o Raw meat in walk-­‐in cooler must be stored properly-­‐raw meat currently stored above ready-­‐to-­‐eat foods Second Audit Inspection conducted by ESI Qual International – audit revealed: o Sponges present in the wash sink. Prohibit use of sponges. (Second offense) o Multiple towels on counter tops. Must be stored in sanitizer. o Food must be covered. o Raw beef in walk-­‐in cooler was stored on same shelf as ready to eat food product. (Second offense) o Food not properly labeled in walk-­‐in cooler. o Food prep employees must wear hat or hairnet. o Equipment left dirty in establishment overnight. Third Audit Inspection conducted by ESI Qual International – audit revealed: o Food must be covered. (Third Offense) o Raw chicken stored on same shelf as ready to eat foods in walk-­‐
in cooler. (Third offense) o Food not properly labeled in walk-­‐in cooler. (Third Offense) o Food worker with absorbent wrap on finger. PIC reports is being worn because of skin irritation, not cut. Regardless of cut or not, wrap is absorbent and must be covered with a finger knot. o Food prep employees must wear hat or hairnet. (Third Offense) Fourth Audit Inspection conducted by ESI Qual International – audit revealed: o Multiple towels on counter tops. Must be stored in sanitizer. o Food must be covered. (Fourth Offense) o Raw chicken stored over beef in walk-­‐in cooler. Cooked chicken stored under raw product. (Fourth offense) o Food not properly labeled in walk-­‐in cooler. o Food worker with absorbent wrap on finger. PIC reports is being worn because of skin irritation, not cut. Regardless of cut or not, wrap is absorbent and must be covered with a finger knot. o Food prep employees must wear hat or hairnet. (Fourth Offense) Fifth Audit Inspection conducted by ESI Qual International – audit revealed: o Food must be covered. (Fifth Offense) Raw product stored over ready to eat foods in the walk-­‐in. (Fifth offense) o Food not properly labeled in walk-­‐in cooler. (Fifth offense) o Container of meat on the floor in the walk-­‐in. Ensure food raised from the floor. Note: the product was also improperly covered and at risk of potential contamination. o Food prep employees must wear hat or hairnet. (Fifth Offense) Sixth Audit Inspection conducted by ESI Qual International – audit revealed: o Lysol wipes stored on food level. Store chemicals below food level. PIC described process for using wipes which did not include rinse and sanitizer steps following application. These wipes are not approved for use without a rinse. o Pork in the back area near the back door prior to prep activities. Exterior portions of the product were 52°F. The PIC reports the product was pulled out of the freezer last night and left to thaw. DISCARD. Note, while this is a cold area of the kitchen, it is not cooler temp. If thawing overnight, use cooler. Otherwise, use an alternate approved method. o Container of food nested inside another container of product. o Food must be covered. (Sixth Offense) o Raw product stored above ready to eat foods in the walk-­‐in. Also raw product stored on same shelf with pork. (Sixth offense) o Food not properly labeled/dated in walk-­‐in cooler. (Sixth offense) o Undated product, as well as, egg rolls dated 3/2 which the PIC reports to be an old date which was not removed from the container. Note, the date sticker has no evidence of being wet from washing. DISCARD. o Container of meat on the floor in the walk-­‐in. Ensure food raised from the floor. (Second offense) o Food prep employees must wear hat or hairnet. (Sixth Offense) o All utensils must be properly cleaned at close. (Second Offense) o Old labels present on food containers. Routine Food Inspection conducted by Matt Armendo Critical Violations found: o Unidentified meat hanging from shopping bag – label and properly store o Food being stored directly on floor o Food nested -­‐ namely various raw meats o Labeling is not consistent o All food products must be covered o
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3/15/12 •
3/17/12 •
3/22/12 o All utensils must be properly cleaned at close. (Third offense) o No PIC onsite when inspector arrived. Order sent to Great Wall mandating establishments presence at Board of Health hearing 4/10/12.