Lin's Chinese Buffet

Inspector's notes

Observed no hot water at the hand wash sink in kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager repaired the hot water faucet and have the hot water ready for the hand wash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no paper towels available at two hand wash sinks in the kitchen and the hand wash sinks in the sushi station. Manager restocked paper towels for all hand wash sinks at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed one big fan placed in front of the hand wash sink in kitchen; observed employee wash utensils in hand wash sink in sushi station; also observed one dirty container stored in hand wash sink in kitchen. All hand wash sinks must be accessible at all times. Manager made the above hand wash sinks accessible at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish stored above fried shrimps at sushi station, observed raw beef stored above cooked chicken in BBQ station, observed cooked noodles stored in the same container with raw crabs. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection. This is a 3rd time repeat violation.

Inspector's notes

Observed chlorine concentration at ware wash machine measured less than 10 ppm at time of inspection. Manager contacted the service company and have 3-compartment sink set up for ware wash at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp stored above cooked noodle and raw chicken stored above ready-to-eat sauces at steak station, also observed raw shell eggs stored above cut and washed vegetables in the prep cooler in the kitchen. Reviewed the food storage chart with manager. Manager moved the above raw animal food items to bottom shelves at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed employee beverages without lid stored in several cold holding units with food for customer. Employee beverages must have a lid and straw and be stored below food prep area. Manager relocated the beverages at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towel at handwashing sinks at sushi station and in the kitchen. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Manager restocked the paper towels for the hand washing sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef and raw shrimp stored above ready-to-eat sauces at Mongolian BBQ station. Also observed pooled eggs stored above washed vegetables and raw pork stored above packaged tofu in the prep cooler in the kitchen. Reviewed the food storage chart with manager. Manager moved raw beef, raw shrimp, raw pooled egg and raw pork to the bottom shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can openers and slicer stored as clean heavily accumulated with food debris on the blades. Manager moved the can openers and slicer to ware washing station for cleaning and sanitizing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked potatoes on the wok station with internal temperature of 78*F, also observed pizza and raw shell eggs in prep coolers with internal temperature of 65*F and 66*F, pizza and raw shell eggs were not inside the cold holding wells in the prep coolers at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager stated the above food were put at the locations for less than 1 hour. Manager moved the above food to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The establishment uses time as a control for all food at sushi station and buffet lines. Observed no time record for sushi station, also a new computer system was used for food at buffet line. Manager did not know how monitor the time recorded in the computer system. Reviewed the time as a control policy with manager. Employee recorded the time for food at sushi station at time of inspection. Also, manager recorded the times for food at buffet lines and will revise the time as a control policy to use the computer system. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Observed floor tiles near dishwashing machine broken and cracked. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. 6-501.114 - Core: Maintaining Premises, Unnecessary Items and Litter

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination. --Observed raw chicken stored above raw beef in the walk-in cooler. Discussed storage for different types of raw animal foods from each other during storage along with public health risks. Raw chicken was moved to be stored below raw beef at the time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --Observed employee handle dirty dishes, then wash hands for less than 10 seconds without using soap before intending to resume food handling. Person in Charge (PIC) was informed and educated the employee on proper handwashing procedures. Employee washed hands with proper procedure before returning to food handling at the time of inspection. Discussed training employees on handwashing procedures with PIC. Proper handwashing procedure is to rinse hands under warm water, apply soap, vigorously rub for 10-15 seconds, rinse under warm water and dry using approved methods as § 6-301.12 states. Wash forearms when coming into contact with food. This process should take 20 seconds or longer. PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --Observed employee handle raw fish with gloved hands and intend to resume food handling without changing gloves or washing hands. Employee was stopped and instructed to remove gloves and wash hands before resuming food handling. Discussed when to wash hands with employee and PIC along with public health risks. Discussed need for training employees on proper times to wash hands. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions --Observed buildup of residue throughout the establishment (such as on the ceiling in the walk-in cooler, on the walls in the grill line, and in cabinets throughout the establishment). Discussed the importance of cleaning frequency to prevent pests. Increase the cleaning frequency of this area to prevent buildup. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. ----Observed cooked fish being hot held at internal temperature of 120*F, Per PIC fish had been placed in hot holding unit 20 mins before. PIC had employee reheat fish up to 165*F. Discussed with PIC that Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 135°F or higher. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. ---Observed Various TCS food items being cold held ranging from 44-63*F. these items were held in various coolers including west walk-in & prep cooler at main cook line. These items included cooked noodles, raw eggs, tofu, cooked corn, crab meat, and dumplings. Per PIC Items had been in coolers since previous day, PIC voluntarily discarded items. Discussed with PIC that Except during preparation, cooking, cooling, or when time is used as a control all TCS food to be maintained at 41°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed chlorine dish wash machine measuring less than 10ppm. Discussed manually rewashing dishes in 3-compartment sink and sanitizing using quat sanitizer of appropriate concentration. Establishment will use 3-compartment sink to manually wash dishes until dish wash machine has been serviced and concentration measures 50-100ppm. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed several containers of sliced cabbage, cooked noodles, cooked meat and opened packages of tofu missing date marks. Per person in charge, items were prepared 24 hours ago and staff forgot to label with a date mark. Discussed ensuring staff place date marks on TCS foods to indicated the date or day the food shall be consumed on premises, sold, or discarded. Correct By: Corrected At Time Of Inspection