LIN GARDEN

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Shrimp and beef over sauces in make-table cooler at second kitchen. -Raw chicken over zucchini and raw pork over wontons wrappers in walk-in cooler. - Raw beef over Krab and raw beef over scallop in white reach-in freezers. Operator began rearranging. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork for egg rolls in reach-in cooler in second kitchen and pork in walk-in cooler in main kitchen without date marking. Per operator prepared 5/18.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwashing sink at front counter.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing purple substance at both triple sink identify as degreaser without label.

Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom

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

Basic - Bowl or other container with no handle used to dispense food. Several plastic bowls used as scoop in flour and sugar bulk containers. Operator removed. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. -Reach-in freezer door and handles in second kitchen. -Gaskets soiled on all reach-in coolers.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Ice bucket stored on floor next to ice-machine.

Basic - Food stored on floor. -Two bottles of oil stored on floor on cooks line and back of kitchen. - Buckets of sauces on floor in walk-in freezer in main kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water next to flat top grill in second kitchen.

Basic - Light shield damaged/in disrepair. Light shield broken on cooks line in second kitchen.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Several drink bottles in reach-in cooler on cooks line and on prep tables throughout both kitchens. Repeat Violation

Basic - Stored food not covered. Several containers on food in all reach-in coolers.

Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing in standing water in triple sink in second kitchen. Operator added running water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -Bulk containers containing sugar, flour and salt unlabeled. -Several small bowls on prep tables containing sugar and salt unlabeled.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened the day prior no marking. Operator marked. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in several bulk containers. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink bottles and cups on prep tables and in coolers throughout. Operator segregated. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Several gaskets on reach-in coolers torn.

Basic - Food stored on floor. -Cooking oil next to fryers. -Buckets of soy sauce on floor in second kitchen. -Buckets of chicken wings on floor of walk-in freezer. Operator began placing on shelf. Corrective Action Taken Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter not secured.

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

Basic - Stored food not covered. Several containers of food in reach-in freezers and coolers uncovered.

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Bowl or other container with no handle used to dispense food. In rice

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bin Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple waters on line Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and wallet above cooks line

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In prep area Repeat Violation

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

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. Food worker at cookline., wiped hands on shirt and also touched face , then handled food without washing hands. Educated operator . Corrective Action Taken

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 . Cooked pork , eggs on cookline table top. Placed 1 hour ago, ooerator updated. 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. 200+, operator corrected to 100 PPM. Corrected On-Site

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

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

Intermediate - Soap dispenser at front handwash sink not working/unable to dispense soap.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottles stored on shelf above cook line table. Operator removed bottles. Corrected On-Site

Basic - Equipment in poor repair. Gasket torn at cookline make table unit .

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator removed from food storage area, Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mush room stored over cut celery. Operator relocated. . Corrected On-Site

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line Warning - From follow-up inspection 2023-10-17: Left cutting board heavily grooved. Time Extended