Inspection Report

Business Name
Lin's Grand Buffet

Business Address
3955 E BASELINE RD PHOENIX AZ 85042

Permit Number
FD-57868

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
5/16/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 10

Description: Adequate Handwashing Sinks, Properly Supplied and Accessible

Comments:

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

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

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

Violation #: 22

Repeat Violation

Description: Proper Cold Holding Temperatures

Comments:

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

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

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

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

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

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 3 Priority Foundation violations on this inspection.

A pattern of non-compliance is developing for Priority violation # [20], [3-501.16(A)(2) and (B)], which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the person in charge. Failure to correct repeat violations may result in legal action.

Discussed wiping cloth limitations, Time as a Public Health control requirements, and cleaning frequency with PIC.

Report emailed to PIC.

No County legal action will result from this inspection.

On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.

Award: Not Participating,Embargo Lbs: 5,Food Manager Licenses: 1,Signer: Wenying Chen

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: 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: 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. For example, 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: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.