Inspection Report

Business Name
Lin's Grand Buffet

Business Address
1215 S ELLSWORTH RD MESA AZ 85209

Permit Number
FD-72476

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
2/28/2024

Grade
Not Participating

Priority Violation
1

Inspection Status
Completed

Violations

Violation #: 6

Description: Proper Eating, Tasting, Drinking, or Tobacco Use

Comments:

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

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 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

Violation #: 15

Description: Food Separated and Protected

Comments:

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

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.

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

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

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

Violation #: 35

Description: Approved Thawing Methods Used

Comments:

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

Comments/Details

This establishment is not participating in the award program at this time and had 1 Priority, 5 Priority Foundation and 2 Core Violations on this inspection.
No County legal action will result from this inspection.
Emailed report

The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the
coming months. 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,
- Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
- Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
- Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
- Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
Note: 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
or call 602-506-6824.

Review Complete: CHECKED,Food Manager Licenses: 1,Award: Not Participating,Signer: Linda Tran,Review Notes: QA - TH

"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.