LIN'S GRAND BUFFET

3-501.14 Cooling (P) Observed sushi rice to be cooling, as stated by the PIC. Observed temperature to be 120F. PIC stated they were waiting for the rice to "cool" in order to transfer to the walk-in refrigerator for storage. The cooling curve and process was explained in previous inspections as well as visual aids left with the facility to explain proper cooling techniques. EHS explained to PIC the rice has already fallen below 135F therefore it needs to be transferred to the refigerators for continued cooling and cold holding.

3-501.14 Cooling (P) Observed sushi rice to be cooling, as stated by the PIC. Observed temperature to be 120F. PIC stated they were waiting for the rice to "cool" in order to transfer to the walk-in refrigerator for storage. The cooling curve and process was explained in previous inspections as well as visual aids left with the facility to explain proper cooling techniques. EHS explained to PIC the rice has already fallen below 135F therefore it needs to be transferred to the refigerators for continued cooling and cold holding.

Priority

3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed a cold holding prep/display refrigerator behind the cooking line holding raw items for cooking at inappropriate temperatures. Observed chicken (52F), beef (52F), shrimp (51F), and octopus (51F) as well as the ambient temperature to be 50F. PIC stated the facility had a very large party prior to inspection starting. EHS observed the large party leaving upon arrival. PIC stated the unit was left open and due to the proximity to the stive, the temperature usually increases. EHS completed the inspection for the rest of the store leaving approximately 45 minutes of the unit being closed then re-tested all items. The above stated temperatures were the same temperatures recorded on first check. EHS asked if this unit had issues with maintaining colding holding temperatures as well as was informed it was not. EHS confirmed all items the octopus and shrimp were placed in the units this morning prior to opening. The facility opens at 10:30am. Inspection began at approximately 1:00pm. The chicken and beef were placed in the unit the night before. All products in this unit were out of cold holding temperature range. All items ranged in temperature of 48F to 52F including in the reach-in refrigerator section. All items that were stored overnight were discarded. Items placed in the unit today/this morning were transferred to the walk-in refrigerator

3-501.16(A)(2) and (B) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observed a cold holding prep/display refrigerator behind the cooking line holding raw items for cooking at inappropriate temperatures. Observed chicken (52F), beef (52F), shrimp (51F), and octopus (51F) as well as the ambient temperature to be 50F. PIC stated the facility had a very large party prior to inspection starting. EHS observed the large party leaving upon arrival. PIC stated the unit was left open and due to the proximity to the stive, the temperature usually increases. EHS completed the inspection for the rest of the store leaving approximately 45 minutes of the unit being closed then re-tested all items. The above stated temperatures were the same temperatures recorded on first check. EHS asked if this unit had issues with maintaining colding holding temperatures as well as was informed it was not. EHS confirmed all items the octopus and shrimp were placed in the units this morning prior to opening. The facility opens at 10:30am. Inspection began at approximately 1:00pm. The chicken and beef were placed in the unit the night before. All products in this unit were out of cold holding temperature range. All items ranged in temperature of 48F to 52F including in the reach-in refrigerator section. All items that were stored overnight were discarded. Items placed in the unit today/this morning were transferred to the walk-in refrigerator

Priority

2-102.11(C)(2),(3) and (17) Demonstration (Pf) 2-103.11(M) Person in Charge-Duties (Pf) 2-201.11(A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees (P,Pf) Person-in Charge (PIC) was aware, by his own admission, of 1 cold holding prep/display unit not holding appropriate temperatures of 41F or below. PIC stated the equipment was holding at about 72F therefore, they were only putting small amounts of food in the unit. EHS observed containers of chopped onions and cabbage in the disolay and reach-in refrigerator sections. EHS explained all items needed to be discarded, the equipment needs to be repaired, and must not be used for any cold holding until repairs are completed and unit is maintaining 41F or lower.

2-102.11(C)(2),(3) and (17) Demonstration (Pf) 2-103.11(M) Person in Charge-Duties (Pf) 2-201.11(A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees (P,Pf) Person-in Charge (PIC) was aware, by his own admission, of 1 cold holding prep/display unit not holding appropriate temperatures of 41F or below. PIC stated the equipment was holding at about 72F therefore, they were only putting small amounts of food in the unit. EHS observed containers of chopped onions and cabbage in the disolay and reach-in refrigerator sections. EHS explained all items needed to be discarded, the equipment needs to be repaired, and must not be used for any cold holding until repairs are completed and unit is maintaining 41F or lower.

Core

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P, C) Observed raw chicken being incorrectly stored in the reach-in refrigerator below one of the cold holding prep/display units. Observed raw raw directly next to and directly above RTE and already cooked products (popcorn chicken and cheese wontons). This exact unit has had the same repeated violation on multiple inspections. EHS has explained proper storage to prevent cross contamination on previous inspection regarding this unit. EHS has also supplied the facility with visual aids for correct storage during previous inspections.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P, C) Observed raw chicken being incorrectly stored in the reach-in refrigerator below one of the cold holding prep/display units. Observed raw raw directly next to and directly above RTE and already cooked products (popcorn chicken and cheese wontons). This exact unit has had the same repeated violation on multiple inspections. EHS has explained proper storage to prevent cross contamination on previous inspection regarding this unit. EHS has also supplied the facility with visual aids for correct storage during previous inspections.

3-305.11 Food Storage-Preventing Contamination from the Premises (C) Observed a staff member's phone sitting on the prep table of the cold holding prep/display unit directly behind the cooking line. EHS edcated PIC personal items cannot be placed in the food prep/storage area. The phone was removed; however, the area was not cleaned/sanitized after.

3-305.11 Food Storage-Preventing Contamination from the Premises (C) Observed a staff member's phone sitting on the prep table of the cold holding prep/display unit directly behind the cooking line. EHS edcated PIC personal items cannot be placed in the food prep/storage area. The phone was removed; however, the area was not cleaned/sanitized after.

Core

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) Observed multiple areas with holes or corrosive damage in the back near the warewashing area. These areas were addressed in previous inspections. EHS noticed the physical damage has now increased in size and depth. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) EHS observed 2 cold holding prep/display units with improper cold holding temperatures. PIC admitting to being aware of 1 unit; however, the facility was still unsing this unit for cold holding.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed (C) Observed multiple areas with holes or corrosive damage in the back near the warewashing area. These areas were addressed in previous inspections. EHS noticed the physical damage has now increased in size and depth. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods (C) EHS observed 2 cold holding prep/display units with improper cold holding temperatures. PIC admitting to being aware of 1 unit; however, the facility was still unsing this unit for cold holding.

Core