Lin's Grand Buffet

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector notes: Observed several rice, flour, salt, msg containers without a label. Please identify products

Inspector 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