Inspection Report
Lin's Grand Buffet
1215 S ELLSWORTH RD MESA AZ 85209
FD-72476
Food Establishment - Eating & Drinking
Food Routine Inspection
7/11/2024
D
6
Completed
Violations
Violation #: 6
Description: Proper Eating, Tasting, Drinking, or Tobacco Use
Comments:
2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl 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.
Violation #: 8
Description: Hands Clean and Properly Washed
Comments:
PRIORITY VIOLATION-2-301.12 - Priority: Cleaning Procedure. 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 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.
Violation #: 15
Description: Food Separated and Protected
Comments:
PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: 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.
Addl 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.
Violation #: 16
Description: Food-Contact Surfaces: Cleaned and Sanitized
Comments:
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 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.
Violation #: 22
Description: Proper Cold Holding Temperatures
Comments:
PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: 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.
Addl 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. Predefined Comment: All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below.
Violation #: 24
Description: Time as a Public Health Control: Procedures and Records
Comments:
3-501.19 (A1, B2, C2-3) - Priority Foundation: 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. Addl 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. Predefined Comment: All TCS foods being held under time as a control were properly time stamped at time of inspection.
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals
Addl 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.
Violation #: 35
Description: Approved Thawing Methods Used
Comments:
3-501.13 - Core: Thawing Addl 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. Predefined Comment: 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. TCS foods were moved to walk-in cooler to rapidly chill. Corrective Action: Corrected at time of inspection.
Violation #: 37
Description: Food Properly Labeled; Original Container
Comments:
3-602.11 (A)(B1-4)(B6-7)(C)(D) - Core: Food Labels Addl Notes: Observed several rice, flour, salt, msg containers without a label. Please identify products. Corrective Action: Correct prior to next routine inspection.
Violation #: 43
Description: In-Use Utensils; Properly Stored
Comments:
3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl 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.
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
6-403.11 - Core: Designated Areas-Employee Accommodations for Eating/Drinking/Smoking Addl 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.
Comments/Details
Predefined Comment: No County legal action will result from this inspection.
"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.
| 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.