Lin's Chinese Buffet
Permit ID: FD-14224
Permit Type: E & D
7406 W McDowell Rd Phoenix 85035
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
14
Food-contact surfaces: cleaned & sanitized
Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS:
Ice Machines in both drink stations had the presence of slime mold. Both machines are wiped down with sanitizer at time of inspection.
PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness:
At time of inspection the mechanical dishwasher was not dispensing any sanitizer. Technician was called and arrived before end of inspection, and was able to correct sanitizer problem.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding:
Raw steak and shrimp in double door refrigerator in the Mongolian grill area. Shrimp was placed in refrigerator within the hour and was placed back in walk-in and the steak had been in the cooler since the previous day was discarded. Also on the cook line there were bus tubs of cooked noodles, cut cabbage, and cooked rice at temperatures between 67 and 100° F. All tubs were discarded as they were unable to tell me what time they were placed out.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers:
Several spray bottles with chemicals were not properly labeled with their contents. Bottles are all new and must be gathered and properly labeled. This will be checked at re-inspection.
Correct Prior To Reinspection
31
Proper cooling methods used; adequate equipment for temperature control
Core-3-501.15 (B), C: Cooling Methods; Cooling containers:
Raw and cooked products are still attempting to be cooled in deep pans. Utilize the shallow pans that were purchased for cooling.
Correct Prior To Next Routine Inspection
37
Contamination prevented during food preparation, storage & display
Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises:
Boxes of food products were being stored on floor in walk-in freezer. and bus tubs of prepped foods were stacked on floor. Maintain food proper distance off of floor.
Correct Prior To Next Routine Inspection
41
In-use utensils: properly used
Core-3-304.12 , C: In-Use Utensils, Between-Use Storage:
Rice paddle was being stored in water that was at 64° F. Water was discarded and paddle washed and then stored dry.
Corrected At Time Of Inspection
47
Non-food contact surfaces clean
Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils:
Food residues were present on surfaces in the dry storage area. Keep area clean.
Correct Prior To Next Routine Inspection
Inspection Comments
This inspection was done as a result of a citizen's complaint. No evidence was found to support the allegations made in the complaint. Establishment was treated by licensed pest control on the 1st, the 14th and on the 21st. Treatment on the 21st is more than likely why a roach was seen in dining room. This establishment received a(n) D Grade and had 2 Priority, 1 Priority Foundation and 5 Core violations on this inspection. No County legal action will result from this inspection.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
