Lin's Grand Buffet

Inspector's notes

Observed ice and food debris heavily accumulated in the walk-in freezer. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shrimp stored above cooked sausage in the prep cooler in the food prep room, observed raw shrimp and raw fish stored above cooked potatoes in walk-in refrigerator.

Inspector's notes

Observed chlorine sanitizer at ware wash machine less than 10 ppm at time of inspection. Reviewed the sanitizer parameters with manager. Employee set up 3 compartment sink and contacted technician at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed food debris accumulated on meat slicer in the food prep room and can opener at sushi station stored as clean. Manager moved the meat slicer and can opener to ware wash station for cleaning at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 containers of cooked rice in the prep room and 1 container of fried shrimp in the sushi station stored at room temperature with internal temperature of 76*F and 73*F. Employees stated the above food items were taken out about 45 minutes prior to 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 moved the above food item to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed chlorine sanitizer at ware wash machine less than 10 ppm at time of inspection. Reviewed the sanitizer parameters with manager. Employee set up 3 compartment sink and contacted technician at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice and cut cabbage stored out of cold holding unit at time of inspection. Employee stated the above food items were taken out about 45 minutes prior to 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. Employee moved the above food item to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked noodles, raw pork and raw beef which were under time as a control passed 4 hours, employee stated the above food were changed about one hour prior to inspection and forgot to record. Reviewed the time as a control policy with manager and employee. Employee put the proper times on time log at time of inspection. This is a 3rd repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towel at the hand washing sink at front service 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 the paper towel at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw salmon stored above imitation crab meat and cheese in the prep cooler at sushi station. Also observed raw beef and raw pork stored above raw washed vegetables, and raw shrimp stored above fried chicken in the walk-in refrigerator. Reviewed food storage chart with manager. Manager re-arrange the above food items according to food storage chart at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed no time stamp on sushi at sushi station. Reviewed the time as a control policy with manager. Employee stated the sushi were prepared less than 1 hour prior to inspection. Manager put time stamp on sushi at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed cooked rice in two shallow trays and cooked noodle in 5 shallow trays cooling at room temperature with internal temperatures between 79* F to 110*F. Explained cooling requirements and cooling methods with manager. Employee stated that the cooked rice and cooked noodle were prepared about 30 minutes prior to inspection. Manager moved the cooked rice and cooked noodle to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw fish and raw pork stored above fried chicken and raw pork and raw beef stored above cooked sausage in the walk-in refrigerator, also observed raw fish stored above imitation crab meat and ready-to-eat sauces at sushi prep cooler. reviewed the food storage chart with manager, manager relocated the raw fish, raw pork and raw fish to bottom shelves at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses time as a control at sushi station and cold bar; time logs were not filled at time of inspection. Manager filled the time logs at time of inspection. This is a repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment operating without a certified food manager present.

Inspector's notes

Establishment uses time as control for all hot/cold TCS buffet items. Documentation was not available for individual items. Logs were completed at time of inspection. Discussed maintaining logs

Inspector's notes

Observed cooked chicken cooling at room temperature. The internal temperature was 75-80 degrees F. Per PIC, the chicken had been cooling for approximately one hour. The chicken was placed in the walk-in refrigerator at time of inspection. Discussed placing food in the walk-in refrigerator for active cooling at 135 degrees F.