CHEF LIN ASIAN BUFFET

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked for sushi grade fish. Fish must be fully cooked or discarded. Purchased from several companies both companies emailed letters of proof. Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw egg wash stored with cut carrots. Raw chicken stored on top of open bags of cooked-clams. Corrected On-Site

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. Sheet pans of raw chicken over raw beef and raw pork.

High Priority - Toxic substance/chemical improperly stored. Lysol spray hanging off shelf next to food. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Several bottles in dish area not labeled.

Basic - Accumulation of debris inside warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Insulation from ceiling tile exposed above hood system.

Basic - Clean plates not stored inverted or in a protected manner at the buffet. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked wet at wait station

Basic - Equipment in poor repair. Can opener bladed painted

Basic - Floor area(s) covered with standing water. Kitchen and dish area.

Basic - Floor tiles cracked on the cook line

Basic - Food stored under dripping water line in the walk in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F

Basic - Shelves where clean dishes are stored souled.

Basic - Water leaking from pipe under prep sink Pipes leaking under dishwasher

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

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

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. Warning - From follow-up inspection 2023-10-19: 59 day callback for expired training Time Extended

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated manager Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked crabmeat Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken with a stick found at 111°. Advised manager to rapid reheat rechecked Corrected On-Site

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

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on counter in server area Corrected On-Site

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear screen door Repeat Violation

Basic - Floor soiled/has accumulation of debris. Heavy grease on floor behind fryers Repeat Violation

Basic - In-use grill scraper stored in cracks between pieces of equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass cooler shelves dirty 2. Hood system dirty Repeat Violation

Basic - Stored food not covered. Inside walk-in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs over peeled carrots Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar; raw salmon 47° cold holding, ahi tuna 48° cold holding, crabmeat 48° cold holding. Operator stated just placed in cooling cabinet 30 minutes ago, recommended rapid chill. All moved to walk-in cooler

High Priority - Toxic substance/chemical improperly stored. Oven cleaner on shelf with cutting boards Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grinder dirty 2 interior of oven heavy soiled Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided a copy and instructions on how to fill out. 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. Noodles and dumplings in walk-in cooler not date marked.

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

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

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

Basic - Food stored on floor. Pan of chicken in walk-in cooler. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Dish area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty

Basic - Single-service articles improperly stored. On floor in shed. Corrected On-Site

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

High Priority - Container of medicine improperly stored. On shelf over prep table. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. 1 can of sliced peaches and 1 can of oyster sauce dented

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside of rear door

Basic - Bowl or other container with no handle used to dispense food. Dish used to dispense spice mixture. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Server station Repeat Violation

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

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass reach in cooler shelves rusting and dirty. 2. Hood system dirty

Basic - Open dumpster lid.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Had to use flashlight to identify all items and temperatures in walk-in cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over imitation crab Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Different spices added together not labeled

Basic - Worn, torn and/or soiled floors/carpeting. Tiles in kitchen worn and cracked in different areas. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various sushi rolls 46-47° advised rapid chill. New temp 40° no warning given as sushi rolls were made in the last half hour. Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment Hood and hood filters heavily soiled.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cove molding at floor/wall juncture broken/missing. Kitchen, dish washer room, door areas and others. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Several boards throughout kitchen. Repeat Violation

Basic - Drain heavily soiled with old food and debris. Drain located in front of prep sink on south side of kitchen.

Basic - Equipment or utensils not designed or constructed in a durable manner. Plexiglass type doors on sushi bar cracked and taped. Repeat Violation

Basic - Floors not maintained smooth and durable. Floor tiles in various areas of kitchen, cracked and or missing. Repeat Violation

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Chest freezer in dry storage unit with heavily soiled gaskets and lid. Rolling cooling racks heavily soiled.

Basic - Unclean building components, attachments or fixtures. Light shields throughout kitchen heavily soiled.

Basic - Unused equipment, trash and debris on the premises at back door into kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar and prep area.