Lin's Grand Buffet

Inspector's notes

Employee in the sushi station used the handwashing sink several times for cleaning knives and filling a bucket with soapy water and a wiping cloth, leaving the bucket in the hand sink basin while handling open food. Hand washing sinks must only be used for washing hands during service and must be unobstructed and available for use at all times. Person in charge (PIC) provided education to employee at time of inspection and bucket was removed to correct during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In-use mechanical dishwasher was observed with a chlorine sanitizer concentration of 0ppm during inspection. Chlorine sanitizer solutions must be maintained at 50-100ppm. Person in charge (PIC) directed staff to use 3-compartment sink for warewashing to correct. PIC contact chemical provider and directed an employee to troubleshoot the issue in the interim time period. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shrimp stored directly atop RTE sausages and RTE chicken wings in a 2-door reach-in cooler located at the end of the cook line. Discussed proper food storage with PIC. 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. **2nd Consecutive Violation** Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed electrocution device mounted directly above hand sink on the back wall adjacent to the food prep area. Discussed proper placement for insect control devices with PIC. Prior to next routine inspection, relocate device to an area that eliminates the potential for cross contamination. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed small lea from faucet fixture at prep sink located on the back wall of the establishment, and on the designated hand sink in the Mongolian BBQ area. Per PIC, a work order has been submitted to address both leaks. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw white fish being stored in the "meat walk-in" directly atop RTE imitation crab meat. Discussed proper food storage with PIC. 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.

Inspector's notes

Observed imitation crab(50-52'F) being stored within right-most prep table on the cook line. Per PIC, the imitation crab was stored in the prep table from product located in the main walk-in cooler about 1 hour prior to inspection. Discussed proper cold-holding parameters with PIC. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed exterior frame of commercial ice machine in the right-side server station to be in disrepair, with the metal frame not secured to the unit and fastened with duct tape. Discussed repair timeline with PIC. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several sanitizer buckets with concentrations measuring at 0-50PPM quat sanitizer at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an accumulation of grease, food debris, and dust on the door handles of several standing refrigerators throughout the establishment. Discussed cleaning frequency of non-food contact surfaces with PIC. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a leak coming from the pipe beneath the prep sink located in the mongolian bbq cooking area. Discussed having the sink serviced by a certified plumber prior to next routine inspection with PIC. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed tomato slicer, and a mandolin stored as clean with dried food debris on the food-contact surfaces. Discussed cleaning frequency of food-contact surfaces with PIC. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Food-contact surfaces were properly sanitized at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed lidded tupperware containers containing imitation crab meat(50'F), cucumber salad(46'F), and cream cheese(49'F) in the bottom portion of a 2-door prep cooler located in the sushi prep area. Prep cooler had an ambient internal temperature of 37.4'F via min/max thermometer at time of inspection. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3-door standing refrigerator with a broken handle located adjacent to the cookline and across from the hand sink. Per PIC, they are in the process of purchasing a part from the manufacturer. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-205.11, Pf: 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. >>> Observed slow draining hand sinks located adjacent to the cook line, and in the Mongolian grill station with visible food residue and paper towel debris obstructing the drain. Also observed sponge being stored within hand sink located in the sushi station. PIC removed all items from hand wash sinks at the time of inspection. Hand wash sinks must be accessible at all times and may only be used for hand washing. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 build up of food debris on food contact portion of can opener stored clean by back prep table. Also observed large plastic tubs left to air dry on metal shelving above warewashing station with visible food debris on the interior. PIC washed, rinsed, and sanitized the can opener and plastic tubs at the time of inspection. All food contact surfaces must be maintained clean to sight and touch. Correct By: Corrected At Time Of Inspection

Repeat Violation 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 cooked noodles stored in an uncovered plastic tub in walk-in at 57-61'F. All other TCS food items were below 41'F at the time of inspection. The ambient minimum air temperature was measured to be 40.2'F at the time of inspection. Per PIC, the noodles were placed in the walk-in 1 day prior to inspection. All TCS items were embargoed at the time of inspection. Discussed proper cold holding with the PIC. All TCS foods held cold must be held at 41'F or below at all times. Discussed the importance of proper cold holding with the PIC. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. 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 daily 'Time as a Public Health Control' (TAPHC) log not having been filled out on day of inspection. No discard times were observed on any food items located in the buffet station. PIC explained that due to a staff issue the dates on the log were mixed up. PIC stated that all food items were placed in buffet station less than 4 hours prior to inspection. PIC time marked all items on master log sheet at the time of inspection and will discard any remaining after 4 total hours out of temperature control. Discussed proper “time as a control” procedures with the PIC and the importance of proper documentation. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage >>> Within the Mongolian grill station, observed kitchen utensils being stored in a pot within prep sink with water at 75-80'F at time of inspection. PIC removed the utensils from the water and replaced them at time of inspection. Discussed proper storage methods for utensils between uses. Provided PIC with information for food-safe (NSF) crockpots to properly hold utensils within water at or above 135'F at all times to avoid bacterial growth. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. 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 encrusted flour and general grime on metal scoops in storage bins in the dry storage area of the kitchen. PIC removed the metal scoops and had them properly washed, rinsed and sanitized at time of inspection. Non-TCS food contact surfaces must be cleaned at a frequency to prevent build up of dust, dirt, grease, grime, food debris, and other organic matter. 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 large plastic tub of white rice stored in the walk-in cooler at 47-55'F. Per PIC, the rice was placed in the refrigerator the day prior to inspection. The rice was embargoed at the time of inspection. Discussed proper cold holding and proper food storage in the refrigerator to allow for adequate air flow. All TCS foods held cold must be held at 41'F or below at all times. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. 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 plastic container of raw fish stored directly above a container of ready to eat imitation crab in the meat walk in; person in charge moved the imitation crab so it was above the raw fish. Also observed pans of raw ground beef stored directly above raw bean sprouts in a refrigerated prep line on the cook line; the raw ground beef was moved to the bottom shelf. Discussed with person in charge storing all ready to eat foods to prevent potential contamination from raw animal proteins; discussed storing all raw animal proteins so they are below or next to ready to eat foods. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 dried food debris on two dicer/slicers in the Mongolian grill area of the kitchen. The person in charge indicated they were clean but they always clean them again before use. Clean food contact surfaces must be clean to the sight and touch; harmful organisms may grow on food debris left of food contact surfaces after they are cleaned, and food debris may also attract pests. The person in charge return these items to the dish pit to have them re-washed, rinsed, and sanitized. Correct By: Corrected At Time Of Inspection