Grand China

Year by year

Inspections

1. Nov 7, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     EATING, DRINKING, OR TOBACCO

     Employee beverage and food were observed above and next to food preparation area.

     Correction: Provide an employee break room or designate an area away from food preparation for eating and tobacco use. Beverage containers must be closed and handled to prevent contamination of employee's hands, container, and exposed food, clean utensils, clean linens, and unwrapped single use items.

     Code WFC 2-401.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Food items is stored in unlabeled containers: squeeze bottles for oils and sauces on the cook line are unlabeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     The screen door at the back entrance has a couple of holes/openings that could allow insects/pests to enter.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

2. May 22, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Soy and water for cooking, and oil for cooking, is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - OUTSIDE OPENINGS

     The bottom of the screen back door has a visible gap at the bottom that could allow entry of pests.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code WFC 6-202.15

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     Some of the to-go containers improperly stored in an upright position. These should be stored upside down to prevent incidental contaminaton.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

3. Nov 15, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Cardboard that is exposed to splash, spillage, or other food soiling is not easily cleanable. Cardboard observed covering freezer, shelves, and space between equipment.

     Correction: Remove cardboard. Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Not serious Other

     FOOD PREP SINK

     Food prep sink is available, however, food prep occurring in sanitize compartment and drainboard of 4-compartment utensil sink. Owner indicated that they use the food prep sink for veggies only and use sanitize compartment drainboard for prepping raw chicken.

     Correction: Use approved food prep sink for all food prep activities. Food prep sink must be cleaned/sanitized prior to changing products. Code reference: WFC 4-301.16 Good Retail Practice

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Wall above hood system soiled with visible grease/dust buildup

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Raw shell eggs at 56F in metal can stored at ambient room temperature.

     Correction: Discard eggs. Maintain cold TCS foods at or below 41 degrees F OR use a Time as a Public Health Control plan and discard eggs stored at ambient room temperature after 4 hrs.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Blanched broccoli at 63F in covered container stored near steamtable at ambient room temperature.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - LABELING

     Spray bottle of degreaser are unlabeled.

     Correction: Provide labels for toxic items used in the food establishment.

     Code WFC 7-101.11; 7-102.11

4. Sep 9, 2021 Routine Inspection · No Reinspection Required

   No violations cited.

5. Mar 15, 2019 Re-Inspection · No Reinspection Required

   No violations cited.

6. Mar 7, 2019 Routine Inspection · Reinspection Required

   No violations cited.

7. May 14, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

8. Apr 13, 2017 Routine Inspection · No Reinspection Required

   No violations cited.

9. Jul 6, 2016 Re-Inspection · No Reinspection Required

   No violations cited.

10. Jun 23, 2016 Pre-inspection · Reinspection Required

    No violations cited.