Lin's Grand Buffet

Inspector's notes

Observed no paper towel at hand wash sink at Mongolian steak station. 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 paper towel at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all food items on buffet line and sushi station using time as a control without time mark. Manager stated all food items were taken out from temperature control about one hour prior to inspection. Reviewed the time as a control policy with manager. Manager put time mark on all food items at time of inspection. Corrective Action: Corrected at time of inspection. This is repeat violation.

Inspector's notes

Observed raw chickens thawing in the prep sink in the still water at time of inspection, manager stated the chickens were thawing for less than one hour and will be processed shortly. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Employee started to process the raw chicken at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed outside dumpsters with lids opened at time of inspection. All dumpsters must be closed at all times. Manager closed the dumpters at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The establishment uses time as a control for all the food at sushi station and buffet lines. Observed no time recorded for the food at sushi station and buffet lines. Manager stated computer system was using for time record, but employees don't know how to use the computer system. Reviewed the time as control policy with manager and employees. Employees put the time stamps on all food at sushi station and buffet lines at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee at cooking area preparing food while talking on the cell phone, also observed employee going back to work after using cell phone without washing hands. Employee was stopped and manager was notified. Reviewed hand washing requirement with manager and employee, employee washed hands before going back to work at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork in open container stored above ready-to-eat sauces and uncooked pizza at cooking station, also observed raw shrimp in open container stored above cooked rice in the walk-in refrigerator. Reviewed the food storage chart with manager. Manager moved raw pork and raw shrimp to proper locations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed blade of can opener with food debris. PIC cleaned can opener at time of inspection. Please maintain a regular cleaning schedule to prevent accumulation of debris. PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. Addl Notes: Observed mixer equipment used for mixing raw wings with other ingredients with dried up food debris. PIC, stated machine was last used day prior to inspection. Discussed importance of maintaining a regular cleaning schedule to ensure equipment is properly cleaned within 4 hours of use.

Inspector's notes

Observed blade of can opener with food debris. PIC cleaned can opener at time of inspection. Please maintain a regular cleaning schedule to prevent accumulation of debris. PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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. Addl Notes: Observed mixer equipment used for mixing raw wings with other ingredients with dried up food debris. PIC, stated machine was last used day prior to inspection. Discussed importance of maintaining a regular cleaning schedule to ensure equipment is properly cleaned within 4 hours of use.

Inspector's notes

Observed beef broth stored on floor cooling in 5 gallon container with an internal temperature of 123*F. PIC was instructed to move to metal shallow pan and moved to walk-in cooler to rapidly chill. Discussed approved cooling methods with PIC.

Inspector's notes

Observed in use knives being stored in between two food prep tables. Please store in clean area when in use.

Inspector's notes

Observed sprayer nozzle attached to hose downstream from an AVB at mop sink. Instructed manager to remove sprayer or hose at faucet when not in use. AVB was also observed leaking. Please make repairs prior to 3/13.

Inspector's notes

Male cookline staff member rinsed hands with water inside central kitchen hand sink, applied soap to hands, did not scrub and washed off after 2 seconds. Employee was asked to rewash correctly. Female dishwasher attempted to wash hands in dishwashing hand sink with gloves on, manager asked her to remove gloves and re wash correctly, employee rewashed for 5 seconds and was asked to re-wash again. Both employees corrected. Hand washing with soap application and scrub must take 15 seconds minimum with a total time of 20 seconds from turning on the faucet to turning it off. 2nd repeat violation PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed male cookline staff member handle raw shrimp for prep and proceeded with handling kitchen equipment without hand washing. Observed female dishwasher handle dirty dishes and transition to stocking buffet racks with clean dishes. Observed teppanyaki chef return from outdoor rear door with gloved hands and went directly to handling customer food plate with same gloved hands. All Employees were asked to de gloved and correct with a hand wash. 2nd repeat violation

Inspector's notes

Observed 3 sheets pans of orange chicken sitting out on a speed rack at room temperature, temperature found 63*f degrees. orange chicken was sent to walk-in fridge (within 4 hour time frame). Observed tub of raw chicken at 51*f degrees in left most cookline reach-in chicken as prepared day of, sent to walk-in to cool. Please maintain TCS food item below 41*F degrees. 2nd Repeat violation

Inspector's notes

Observed several employees eating and drinking in dry storage area above soda bib boxes and containers used to store rice and flour. Discussed importance of designating areas to prevent contamination.

Inspector's notes

Observed employee wash their hands for less than 5 seconds without first removing gloves or using hand soap. Trained employee how to properly wash hands and when to wash hands. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: 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. Addl Notes: Observed employee eating food and proceed to handle raw foods to walk-in cooler without first washing hands. Discussed importance of washing hands in between switching tasks to prevent contamination. Also observed employee on separate occasion on their cell phone and proceed to restock the buffet line without first washing hands. Instructed employee to wash hands in between switching tasks to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw beef stored above raw octopus in walk-in cooler. PIC, re-arranged foods at time of inspection. Please store all raw foods according to cooking temperatures to prevent cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed meat shredder with accumulation of dried up food debris on food contact surfaces. Also observed mixer that is not in use with accumulation of food debris. Please maintain a regular cleaning schedule to prevent accumulation of food debris. Corrective Action: Corrected at time of inspection. PIC moved, to three compartment sink at time of inspection.

Inspector's notes

Observed raw pork ribs and pork thawing with an internal temperature of 83*f in prep sink. PIC stated raw foods were thawing under running warm water and were moved to walk-in cooler to rapidly chill.

Inspector's notes

Observed all dishes in buffet line, sushi line, and Mongolian line without any time stamp located on product. Employee began time stamping product at time of inspection and labeled it for 11 AM, 30 minutes ahead of time. Discussed importance of properly labeling TCS foods at time they are removed from temperature-controlled environment, to ensure they are stored for a maximum of 4 hours and relabeled product to 10:30 AM.

Inspector's notes

Observed employee using Oasis 137 Orange Force chemical as a sanitizer to store wiping cloth used to clean and sanitize the cutting boards. Upon reading label of container, the solution is not approved for food contact surfaces. Instructed employee to drain and refill sanitizer bucket with approved solution.

Inspector's notes

Observed raw chicken wings, pork ribs, and pork thawing in three compartment sink used that is used as a service sink without any running water.

Inspector's notes

Observed several rice, flour, salt, msg containers without a label. Please identify products. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed scoop without handle, being stored in marinade in walk-in cooler. Please obtain scoops with handles when in use. Also observed in-use spatulas in mangolian area stored in water at 77*F. Please store dry or in water above135*F.

Inspector's notes

Observed employee air pods, personal beverages and keys stored throughout establishment in dry storage areas and cutting boards. PIC moved items to a designated area. Please store separately to prevent contamination.

Core-2-401.11, C: Eating, Drinking, or Using Tobacco Observed employee food plate stored on same prep table being used for cutting bell peppers. Also observed several employee beverages on reach-in coolers. PIC moved all personal items to a designated area away from food service to prevent contamination. Correct By: Corrected At Time Of 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 pork thawing in handwashing sink at Mongolian station. PIC moved pork to prep sink at time of inspection. Discussed importance of maintaining all handwashing sinks accessible at all times. Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. 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 no hand soap at employee restroom. PIC restocked at time of inspection. All handwashing sinks must have soap and paper towels available at all times. Priority Foundation-6-301.12, Pf: 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. Observed no paper towels available at several handwashing sinks throughout establishment. PIC restocked paper towels at time of inspection. Please keep all handwashing sinks stocked with soap and paper towels 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 raw chicken thighs stored over raw beef in walk-in cooler. Also observed raw ground beef above raw shrimp in reach-in cooler. PIC re-arranged proteins at time of inspection and discussed importance of storing raw proteins according to cooking temperatures. In upright reach-in cooler, raw chicken wings were stored above breaded zucchini. Please store all raw proteins below ready to eat foods to prevent cross contamination. Correct By: Corrected At Time Of Inspection

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. Documentation of hot foods in buffet area were not available at time of inspection. According to PIC, foods were placed in buffet area within 30 minutes of inspection and were logged onto chart at time. Please document all foods that use time as a control to ensure they are being disposed of within 4 hours. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Observed Lo Mein noodles cooling in deep plastic containers ( more than 4 inches) with an internal temperature of 80*F in walk-in cooler. According to PIC, noodles had only been cooling for 1 hour and were instructed to move to shallow pans to ensure proper cooling. Discussed approved cooling methods with PIC, and provided cooling guidance sheet. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed frozen beef thawing at room temp. Also observed raw shrimp in prep sink thawing without any running water. Employees moved raw proteins to walk-in cooler to properly thaw. Correct By: Corrected At Time Of 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 a metal tray placed over the hand sink in the Mongolian grill area. PIC removed the tray. Hand sinks must be empty and used only for hand washing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.111, P: Manual Warewashing Equipment, Hot Water Sanitization Temperatures. 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. The mechanical dish machine was only reaching 150F. The employees will use the 3 compartment sink for sanitizing until the unit is corrected. Correct By: Corrected At Time Of 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 salmon 130F and crab wontons 119F in the hot box. PIC stated that the items were cooked less than 2 hours prior. PIC reheated the items to 165F. TCS food items must be stored at 135F when hot holding. 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 liquid eggs holding 58F in the top portion of prep table. PIC stated that the eggs were cracked and pooled an hour prior. PIC placed the eggs in the bottom portion of the cooler to cool down to 41F. TCS food must be stored at 41F or below. Correct By: Corrected At Time Of Inspection

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. No "out" times were noted on any of the time labels. PIC placed out times on all items. PIC did not have the time policy. Inspector and PIC created one. Correct By: Corrected At Time Of Inspection

Core-6-403.11, C: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Observed a jacket stored on top of 2 boxes of gloves. Also observed more jackets stored on shelves. Observed drinks stored above prep tables on the assembly line. Employee drinks and personal belongings must be stored in a designated area to prevent cross contamination. 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 inside the walk-in raw shrimp directly stored about RTE food such as asparagus and cooked chicken. PIC moved raw shrimp to a lower shelf away from any possible cross-contamination at time of inspection. Correct By: Corrected At Time Of Inspection