LIN'S GARDEN ASIAN RESTAURANT CORP

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table shelves soiled with food debris.

Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on one employee cooking. Corrected On-Site

Basic - Equipment in poor repair. Small stainless reach in cooler has torn gasket.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Three upright freezers and walk in cooler gaskets soiled.

Basic - Bowl or other container with no handle used to dispense food. Bowl in make table removed by staff Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up hood filter Repeat Violation

Basic - Stored food not covered. Raw beef and cooked chicken in reach in freezer. Covered by chef Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-03-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair gaskets on reach-in freezer torn - From follow-up inspection 2024-03-19: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor, bags of flour, bins of marinating pork in the walk-in cooler - From follow-up inspection 2024-03-19: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler has accumulated food debris and rust, paint chipping from shelves - From follow-up inspection 2024-03-19: Time Extended

High Priority - Raw shrimp stored over ready-to-eat pork in a freezer - not all products commercially packaged. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food, bowl used for raw chicken, Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dirt, dust, webs.

Basic - Equipment in poor repair: gasket on reach-in cooler has portion of gasket missing, food still below 42 degrees.

Basic - Multiple items in walk-in cooler and reach-in coolers uncovered.

Basic - Open bags of flour on floor. Corrected On-Site Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper bag to line pork containers Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat veggies in reach in freezer Raw chicken over wonton wrappers in reach in freezer Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding) Found in back of chicken, at room temperature. Operator states they will states they are going to cook it. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, left over food debris. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided reports for operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on cook line. Drinks on prep table. Operator made employee drink bin. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones, ear buds on cook line. Employee purse stored on flour on dry goods shelf. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Soy sauce stored on floor. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at front counter Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled accumulation of grease Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed cut and washed broccoli stored in original cardboard box. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain for hand sink in back of kitchen. Operator cleaned drain. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawing shrimp in standing water. Operator placed shrimp under running water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Unlabeled salt on storage shelf. Unlabeled substance on cook line. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken over beef reach in freezer Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400ppm. Corrected to 50 ppm Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pork not dated Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Make table Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on top of flour bags Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in msg Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sink in front

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Shelves walk in cooler and make table Repeat Violation

Basic - Stored food not covered. Cooked chicken walk in cooler Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

High Priority - Operating with an expired Division of Hotels and Restaurants license.renewed license during inspection Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in freezer Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips old used inspectors strips

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Flour. Dry storage Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of door and gaskets on sandwich cooler food debris Hood filters Gaskets reach in freezer both

Basic - Stored food not covered. Walk in cooler. Chicken, cabbage, dumplings Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken found at 78° cooling more than 2 hours.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook used phone an went back to cooking with no hand wash. Educated operator Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken found at 78° cooling for more than 2 hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken found at 78° cooling for more than 2 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade dirty

Intermediate - Handwash sink not accessible for employee use at all times. Gloves in front sink. 2. Y splitter attached to rear hand wash sink Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items in walk-in cooler

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over prep table Corrected On-Site

Basic - Food stored on floor. Oil 2. Food uncovered in walk-in cooler Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White freezer in front 2. Gaskets torn front lowboy unit

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty 2. Shelves throughout kitchen dirty. Repeat Violation

Basic - Single-service articles improperly stored. Take out boxes stored on floor Repeat Violation

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Utilizing bleach that doesn't specify use fir dishware or utensils operator went to store and got proper bleach for ware washing Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) interior rim of rice pots 2) cutting boards

Intermediate - Handwash sink used for purposes other than handwashing. Observed split y attached to back hand wash sink with hose educated operator removed Corrected On-Site

Basic - 1)All storage shelving heavily soiled 2)shelves holding rice pots 3)drain under back hand sink

Basic - Covered waste receptacle not provided in unisex bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on cooks line Corrected On-Site

Basic - Food stored on floor. Flour and case if sauce storage area Corrected On-Site

Basic - Reuse of single-service or single-use articles. Utilizing cans for storage cook line cooler repeat x 2 Utilizing egg flat as a shelf for pan under cooks line

Basic - Single-service articles improperly stored. To go containers on floor storage area Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Spices