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
11/26/2024
Grade
Not Participating
Priority Violation
3
Inspection Status
Completed

Violations

Violation #: 8

Repeat Violation

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: Male cookline staff member rinsed hands with water inside central kitchen hand sink, applied soap to hands, did not scrub and washed off after 2 seconds. Employee was asked to rewash correctly. Female dishwasher attempted to wash hands in dishwashing hand sink with gloves on, manager asked her to remove gloves and re wash correctly, employee rewashed for 5 seconds and was asked to re-wash again. Both employees corrected. Hand washing with soap application and scrub must take 15 seconds minimum with a total time of 20 seconds from turning on the faucet to turning it off. 2nd repeat violation

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 male cookline staff member handle raw shrimp for prep and proceeded with handling kitchen equipment without hand washing. Observed female dishwasher handle dirty dishes and transition to stocking buffet racks with clean dishes. Observed teppanyaki chef return from outdoor rear door with gloved hands and went directly to handling customer food plate with same gloved hands. All Employees were asked to de gloved and correct with a hand wash. 2nd repeat violation

Violation #: 22

Repeat Violation

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 3 sheets pans of orange chicken sitting out on a speed rack at room temperature, temperature found 63*f degrees. orange chicken was sent to walk-in fridge (within 4 hour time frame). Observed tub of raw chicken at 51*f degrees in left most cookline reach-in chicken as prepared day of, sent to walk-in to cool. Please maintain TCS food item below 41*F degrees. 2nd Repeat violation

Comments/Details


Predefined Comment: No County legal action will result from this inspection.
Reviewed establishment Time as a control policy with kitchen manager and owner and what systems being implemented to maintain large volume of food effectively. Establishment is in compliance with time control requirements with the hot buffet section using scotch tape that is updated with the discard times with every batch. Cold section uses a time control sheet log to record product placement. Inspector recommended to the owner to make sheet log identification more clear for effective communication with staff and future inspections.

"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.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

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