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Great Wall Chinese & Sushi Bar, located at 1275 Powers Ferry Rd Se Ste 180 in Marietta, received a score of 62 points out of a possible 100 points during their 10/06/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2) – pic present (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: NO PIC PRESENT WHEN EHS STARTED INSPECTION. PIC(S) SHOWED UP LATER ON DURING INSPECTION C/A: There must be a person in charge on the premises of the food service establishment at all times TO ensure compliance COS: PIC(S) SHOWED UP
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: OBSERVED PIC PICK SOMETHING OFF THE GROUND, APPLY SOAP AT HAND SINK AND SCRUB FOR LESS THAN 5 SECONDS. OBSERVED EMPLOYEE HANDLING RAW CHICKEN, WASH HANDS WITH GLOVES ON FOR LESS THAN 10 SECONDS AND RETURN TO PREP FOOD C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. P COS: BOTH PIC AND EMPLOYEE WASHED HANDS USING THE PROPER HAND WASHING PROCEDURE
Violation #3:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: OBSERVED RAW CHICKEN, TAKEN OUT OF ORIGINAL PACKAGING, STORED ABOVE SEAFOOD PASTRY IN WALK IN FREEZER IN MAIN KITCHEN. OBSERVED RAW SALMON AND RAW BEEF, TAKEN OUT OF ORIGINAL PACKAGING, STORED ABOVE NOODLES IN REACH IN FREEZER IN MAIN KITCHEN C/A: WHEN TAKEN OUT OF ORIGINAL PACKAGING, RAW ANIMAL PRODUCTS SHALL BE STORED ACCORDING TO THEIR MINIMUM REQUIRED COOK TEMPERATURES TO PREVENT CONTAMINATION COS: FOOD RE-ARRANGED
Violation #4:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the following food items uncovered and unprotected from contamination in the main kitchen: celery, onions, carrots, raw chicken on countertop; chicken, bean sprouts and celery in prep top cooler 1, multiple seasonings and sauces not in use stored on cart by the grill; broccoli, garlic in prep top cooler #2; bell pepper, zucchini, and cut onions in the walk-in cooler. CA: All food shall be stored covered and protected from contamination. COS: Food covered.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple plates and utensils in containers stored as clean and ready to use with food debris throughout the main kitchen and sushi bar. CA: equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Plates and utensils rewashed and sanitized
Violation #6:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed egg rolls and fried shrimp cold holding above 41F in prep top cooler #2 in main kitchen. Observed Ahi Tuna cold holding above 41F in display 2 in sushi bar. C/A: All TCS foods cold holding shall be maintained at 41F or below COS: All food discarded; Egg rolls replaced with egg rolls at 34F
Violation #7:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several 3 pans of crispy chicken and bowl of boiled chicken hot holding below 135F on counters in main kitchen C/A: All TCS foods hot holding shall be maintained at 135F or above COS: Boiled chicken reheated to 201F to be hot held; Pans of crispy chicken reheated to 174F-180F @ 12:30PM – 1:00PM
Violation #8:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed 2 pans of crispy chicken stored uncovered and unprotected near back garage opening. The screen to the garage was not secured to a door and was allowing outside elements to blow onto chicken. One of the pans of crispy chicken was also stored on the trash can C/A: Food shall be protected from contamination by storing the food: In a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least 6 inches (15 cm) above the floor. COS: Food moved
Violation #9:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed wiping cloths stored in buckets of Chlorine sanitizing solution at 0ppm on the server line and at the sushi bar. Observed wiping cloth improperly stored on grill ledge in main kitchen C/A: All wiping cloths in use shall be stored in a Chlorine sanitizing solution maintained at 50ppm-100ppm; All wiping cloths in use shall be stored submerged in sanitizing solution. COS: Solution remade within range
Additional remarks:
-EOP DISCUSSED AND SIGNED
-2025 NEW RULES AND REGULATIONS DISCUSSED
– Provided PIC with allergen document
– Inspection Led by Precious S and shadowed by Kemjy M
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