DS LIN GARDEN

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. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen lowboy unit, egg rolls (44F - Cold Holding)/1 hour, operator reduced amount, and placed in walk in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Chicken on table top , Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on cookline maketable until, 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. Pack of chewing gum stored in cookline make table Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - Missing drain plug at dumpster.

Basic - No copy of latest inspection report available. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is soiled with grease.

Basic - Working containers of food removed from original container not identified by common name. MSG and Cron starch not labeled in storage container,. Corrected On-Site

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee drank from water bottle , open a candy and put it on his mouth and then touched dumplings.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw chicken stored over cooked pork on walk-in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over washed and cut celery and carrots.Container of pulled eggs stored over cooked pork on cook line.

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 chicken stored over cooked pork on walk in freezer. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Cooked wings kept on fryer for less than 4 hrs with temperature of 85F. Rice kept in a pot over woks for less than 4 hrs with temperature of 117F. Ask operator to reheat. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided operator with sign. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in cook line and on walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable.Small-white cutting board been use by fryer. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee open drink stored over reach in cooler on cook line. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public.Employee food stored over reach in cooler on cook line. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food not stored at least 6 inches off of the floor.Multiple sauces on walk in cooler, container of cooked pork , box of noodles.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. reach in freezer have debris.

Basic - Reuse of single-service or single-use articles.Operator had cooked chickens stored on box that is originally use to store sauces. Corrected On-Site Repeat Violation

Basic - Stored food not covered.aRaw chicken stored on sheet pans in walk in freezer. Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.On room that has the ice machine and food mixer.

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

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bib. Black hose under 3cs attached without vacuum breaker. - From follow-up inspection 2023-05-23: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-05-23: Provided to email Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing yellow liquid not labeled Corrected On-Site - From follow-up inspection 2023-05-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water in womens bathroom, employees use same bathroom. - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Eggs and other personal food in walk in cooler not segregated from restaurants food. - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Cooking oil stored on floor. Operator moved. Corrected On-Site - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand wash faucet on cook line next to fryer equipment, cold water handle is broken. - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink next to fryer equipment, slow draining. - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Pans of pork in walk in cooler not covered. Corrected On-Site - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. In room where ice machine is located. - From follow-up inspection 2023-05-23: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. Hand wash sink next to triple sink leaking onto floor, pipes are broken underneath. - From follow-up inspection 2023-05-23: Time Extended

High Priority - Container of medicine improperly stored./ cook line

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked chicken (44-45F - Cooling) from last night walk in cooler Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing hands for less than 20 seconds, educate employee in properly wash hands for a least 20 sec Corrective Action Taken Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food./ cardboard used to for shrimp cook line

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 beef over cheese Wong ton cook line

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked chicken (44-45F - Cooling)from last night walk in cooler Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb./ underneath 3 comp sink

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ wiping cloth 400+++ ppm chlorine front area Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. /scrapper inside employee hand sink Corrected On-Site

Intermediate - Records/documents for required employee training appear to be falsified. Observed employee training certificate written with pencil and change dates Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink./ employee hand sink water temp 82f cook line Corrected On-Site Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ observed employee coffee on top of prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./ wallet on top of cook line

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Faucet/handle missing at plumbing fixture./ employee hand sink in disrepair front area Repeat Violation

Basic - Floor soiled/has accumulation of debris./ throughout kitchen area

Basic - Food stored on floor./ chicken boxes walk in cooler freezer Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water temp 89f cook line

Basic - Missing drain plug at dumpster.

Basic - No conspicuously located ambient air temperature thermometer in holding unit./ CHECK

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./ hood Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues./ cook line

Basic - Reuse of single-service or single-use articles./ plastic container inside mustard powder Corrected On-Site Repeat Violation

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area./ where ice machine is located

Basic - Time/temperature control for safety food thawed in an improper manner. Observe raw pork thawing at 3 comp sink in standing water , operator placed raw pork under running water Corrected On-Site

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

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together./front area

Basic - Working containers of food removed from original container not identified by common name. MSG, FLOUR and MUSTARD COOK LINE

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -threaded faucet/hose bib under 3 compartment sink, hose attached without vacuum breaker - From follow-up inspection 2022-04-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-04-27: Time Extended

Basic - - From initial inspection : Basic - Plumbing system in disrepair. -mop sink, severe leaks from handle/back-flow preventer - From follow-up inspection 2022-04-27: Time Extended

Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink. -cookline - From follow-up inspection 2022-04-27: Time Extended