CHEF LIN ASIAN BUFFET

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

Basic - Current Hotel and Restaurant license not displayed. Current. Having trouble printing sent copy Corrective Action Taken Repeat Violation

Basic - Floor area(s) covered with standing water. Dishwasher area Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach make table Gaskets reach in coolers

Basic - Stored food not covered. Ice cream Corrected On-Site Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51f cold holding In hibachi grill cooler for 1 hour. Operator moved to rapid chill. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Sushi bar hand sink and dish pit hand sinkCorrected On-Site Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in teriyaki sauce in hibachi cooler

Basic - Buildup of food debris/soil residue on equipment door handles. hibachi cooler door handles Repeat Violation

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Hibachi grill cooler ambient 51f Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Floor area(s) covered with standing water. Dish area and cooks line near walk in cooler have standing water Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Cracked floor tiles on cooks line and in dish area

Basic - Floors not maintained smooth and durable. Panels in Walk in freezer floors lifting at the seams

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between coolers Corrected On-Site

Basic - Stored food not covered. Sauces being stored on shelf under prep table are not covered. Advised manager to cover Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of zucchini over cream cheese in walk in Corrected On-Site

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 43f Sushi bar ambient 53f - From follow-up inspection 2025-06-18: Drawers ambient 47 no tcs foods at this time Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean cups at servers station - From follow-up inspection 2025-06-18: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Sushi display cooler door has gaps and does not seal. Ice machine is broken Repeat Violation - From follow-up inspection 2025-06-18: Ice machine part is on order Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish being stored over cooked spare ribs in freezer. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Hibachi grill door handle

Basic - Equipment in poor repair. Sushi case acrylic door has crack and is unable to seal completely. Operator was able to flip door so it seals better. Suggested to purchase new doors for sushi case. Corrective Action Taken

Basic - Floor tiles missing and/or in disrepair. On cooks line

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Crab sitting in sink with no water running. Operator turned on water

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74f. Operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line drawers

Basic - Raw fruits/vegetables not washed prior to preparation. Cut celery sticks not washed prior to cutting

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken skewers in walk in cooler - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavy grease and food debris accumulation under equipment on cooks line - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers - From follow-up inspection 2024-07-24: Time Extended