LIN GARDEN II

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in back door and start working with cooked rice with no hand wash. Manager coached Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following at Prep table in front of wok; raw chicken (46F - Cold Holding); raw beef (47F - Cold Holding); cooked shrimp (50F - Cold Holding); cooked beef (58F - Cold Holding); cooked chicken (53F - Cold Holding). Manager states All items less than 4 hours. Employee removed and placed in walk in cooler for rapid recovery Warning

Basic - Food not stored at least 6 inches off of the floor. Observed large buckets of soy sauce and cartons of cooking oil directly on floor in kitchen area

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 sugar in large container Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic cutlery at front counter Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At front counter area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat foods in reach in cooler across from wok station Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on metal shelving containing to go items above hot holding items. Observed 7 live roaches in cabinet under dump sink at front counter. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at main cook line prep table Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing purple liquid with no label by 3 compartment sink

Basic - Dead roaches on premises. Observed 6 dead roaches on floor throughout kitchen area. Observed 5-8 dead roaches on metal shelving and laminated shelving throughout kitchen and front counter area.

Basic - Food not stored at least 6 inches off of the floor. Observed box of cooking oil on floor. Observed several 5 gallon buckets of sauces in walk in cooler directly on floor

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with sugar in large sugar container

Basic - Light not functioning. At hood above flat top grill

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic cutlery at front counter

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Turned test strip black. Coached manager on proper ppm. Manager dumped water and refilled with results of 100ppm Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ziqiang Huang 60 day call back Warning - From follow-up inspection 2021-08-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 day call back ** Warning** Warning - From follow-up inspection 2021-08-11: Time Extended

High Priority - Flying insect glue trap above food prep area in both kitchens.

High Priority - Nonfood-grade bags used in direct contact with food. Observed snow peas in no food grade bag.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over dumplings in walk in cooler Observed raw chicken over soy sauce in walk in cooler #2 Observed raw chicken over seafood in reach in freezer #2

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken for more than 4 hours at 76°. next day call back Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken for more than 4 hours at 76°. Observed the following at the make table next to cook line. Less than 4 hours raw chicken (64°F - Cold Holding); cooked pork (54°F); raw chicken wings (60°F - Cold Holding) Advised operator to utilize time plan or take corrective measures with make table. Cooked chicken 65 held at room temperature, greater than four hours. See stop sale Next day call back Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Raw chicken 55° cooling 1:10 54° at 2:10 Cooked wantons at 48° cooling cooked chicken 46 ° at 1:20 made at 11am. Advised operator to place in freezer for recovery. Located at cook line cooler closer to the back door. Next day call back Warning Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line. Can opener at kitchen #2

Intermediate - Multiuse food-contact surface. Egg rolls stored in cardboard box. Advised operator to use food grade storage for egg rolls.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Ziqiang Huang 60 day call back Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By triple sink

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed the following in the walk in cooler. Egg rolls, dumplings, chicken, pork

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 60 day call back ** Warning** Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook at cook line with no hair restraint

Basic - Food not stored at least 6 inches off of the floor in both walk in cooler and walk in freezer. Observed cut broccoli in 5 gallon buckets on walk in cooler floor. Bulk oil in front area

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup with no handle in corn starch. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in cooler and walk in freezer