Food Establishment Inspection Report
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OFFICE OF ENVIRONMENTAL SERVICES
21306 Illinois Route 9
Tremont, IL 61568-9252
Establishment
LIN BUFFET 		License/Permit #
723
Street Address
756 W JACKSON ST
City/State
MORTON, IL 		ZIP Code
61550
No. of Risk Factor/Intervention Violations 2
No. of Repeat Risk Factor/Intervention Violations 0
Date 05/09/2023
Time In 01:45 PM
Time Out 04:00 PM
Permit Holder
LIN 818 INC. 		Risk Category
Category I
Purpose of Inspection   Regular

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item
IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
Mark "X" in appropriate box for COS and/or R
COS=corrected on-site during inspection    R=repeat violation 		Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury.
Compliance Status
 COS R

SUPERVISION

 
1 IN OUT     Person in charge present, demonstrates knowledge, and performs duties    
2 IN OUT N/A   Certified Food Protection Manager    

EMPLOYEE HEALTH

 
3 IN OUT     Management, food employee and conditional employee; knowledge, responsibilities and reporting    
4 IN OUT     Proper use of restriction and exclusion    
5 IN OUT     Procedures for responding to vomiting and diarrheal events    

GOOD HYGIENIC PRACTICES

 
6 IN OUT   N/O Proper eating, tasting, drinking, or tobacco use    
7 IN OUT   N/O No discharge from eyes, nose, and mouth    

PREVENTING CONTAMINATION BY HANDS

 
8 IN OUT   N/O Hands clean & properly washed    
9 IN OUT N/A N/O No bare hand contact with RTE food or a pre-approved alternative procedure properly allowed    
10 IN OUT     Adequate handwashing sinks properly supplied and accessible X  

APPROVED SOURCE

 
11 IN OUT     Food obtained from approved source    
12 IN OUT N/A N/O Food received at proper temperature    
13 IN OUT     Food in good condition, safe, & unadulterated    
14 IN OUT N/A N/O Required records available: shellstock tags, parasite destruction    
 
Compliance Status
 COS R

PROTECTION FROM CONTAMINATION

 
15 IN OUT N/A N/O Food separated and protected    
16 IN OUT N/A   Food-contact surfaces: cleaned & sanitized    
17 IN OUT     Proper disposition of returned, previously served, reconditioned & unsafe food    

TIME/TEMPERATURE CONTROL FOR SAFETY

 
18 IN OUT N/A N/O Proper cooking time & temperatures    
19 IN OUT N/A N/O Proper reheating procedures for hot holding    
20 IN OUT N/A N/O Proper cooling time and temperature    
21 IN OUT N/A N/O Proper hot holding temperatures    
22 IN OUT N/A N/O Proper cold holding temperatures    
23 IN OUT N/A N/O Proper date marking and disposition    
24 IN OUT N/A N/O Time as a Public Health Control; procedures & records    

CONSUMER ADVISORY

 
25 IN OUT N/A   Consumer advisory provided for raw/undercooked food    

HIGHLY SUSCEPTIBLE POPULATIONS

 
26 IN OUT N/A   Pasteurized foods used; prohibited foods not offered    

FOOD/COLOR ADDITIVES AND TOXIC SUBSTANCES

 
27 IN OUT N/A   Food additives: approved and properly used    
28 IN OUT N/A   Toxic substances properly identified, stored, & used X  

CONFORMANCE WITH APPROVED PROCEDURES

 
29 IN OUT N/A   Compliance with variance/specialized process/HACCP    

GOOD RETAIL PRACTICES
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Mark "X" in box if numbered item is not in compliance       Mark "X" in appropriate box for COS and/or R      
COS
=corrected on site during inspection   
R
=repeat violation  
  COS R

SAFE FOOD AND WATER

 
30   Pasteurized eggs used where required    
31   Water & ice from approved source    
32   Variance obtained for specialized processing methods    

FOOD TEMPERATURE CONTROL

 
33   Proper cooling methods used; adequate equipment for temperature control    
34   Plant food properly cooked for hot holding    
35   Approved thawing methods used    
36   Thermometers provided & accurate    

FOOD IDENTIFICATION

 
37   Food properly labeled; original container    

PREVENTION OF FOOD CONTAMINATION

 
38   Insects, rodents, & animals not present    
39 X Contamination prevented during food preparation, storage & display    
40   Personal cleanliness    
41   Wiping cloths: properly used & stored    
42   Washing fruits & vegetables    

PROPER USE OF UTENSILS

 
43   In-use utensils: properly stored    
 
  COS R

PROPER USE OF UTENSILS

 
44   Utensils, equipment & linens: properly stored, dried, & handled    
45   Single-use/single-service articles: properly stored & used    
46   Gloves used properly    

UTENSILS, EQUIPMENT, AND VENDING

 
47 X Food & non-food contact surfaces cleanable, properly designed, constructed & used    
48   Warewashing facilities: installed, maintained & used; test strips    
49   Non-food contact surfaces clean    

PHYSICAL FACILITIES

 
50   Hot & cold water available; adequate pressure    
51   Plumbing installed; proper backflow devices    
52   Sewage & waste water properly disposed    
53   Toilet facilities: properly constructed, supplied, & cleaned    
54   Garbage & refuse properly disposed; facilities maintained    
55   Physical facilities installed, maintained & clean    
56   Adequate ventilation & lighting; designated areas used    

EMPLOYEE TRAINING

 
57   All food employees have food handler training    

ALLERGEN AWARENESS & TRAINING

 
58   Allergen awareness and training    
IOCI 17-356

Food Establishment Inspection Report
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Establishments: LIN BUFFET Establishment #: 723
Water Supply:   Public Private   Waste Water System:   Public Private
Temperature Documentation: YES License Posted: YES Complaint Number:
Sanitation Information
Name: WENDY LIN    

SANITIZER OBSERVATIONS
Location Location Desc. Method Used Chemical Sanitizer Used PPM Water Temp
Sanitizer Bucket kitchen Chemical Sanitizer Chlorine 100.00 0.00
Dish Machine Kitchen Chemical Sanitizer Chlorine 50.00 0.00
Sanitizer Bucket Front Counter Chemical Sanitizer Chlorine 50.00 0.00

TEMPERATURE OBSERVATIONS
Item/Location
Temp
Item/Location
Temp
Item/Location
Temp
Chicken/Leader Cooler 39.20°F Cucumber/mini cooler 40.20°F ginger/prep cooler 37.00°F
Pork/prep cooler 38.00°F chicken/walk in cooler 37.00°F egg roll filling/walk in cooler 41.00°F
Chicken/Buffet 160.00°F garlic chicken/buffet 150.00°F Rice/Buffet 135.00°F
shrimp/buffet 155.00°F pudding/buffet 39.00°F tomato/buffet 41.00°F
     

OBSERVATIONS AND CORRECTIVE ACTIONS
Item
Number 		Violations cited in this report must be corrected within the time frames below.
10 The hand sink by the dish washing area was blocked with a bag over it upon arrival to the kitchen. The bag was later removed. Corrected on site.

Ensure the hand sinks are maintained accessible at all times.

- 5-205.11 (A): (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. - V,COS
28 Observed personal medications above the prep cooler.

Ensure all personal items, including medications are stored away and below food and food contact surfaces. Items moved. Corrected on site

- 7-207.11 (B): (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall be labeled as specified under ยง 7-101.11 and located to prevent the contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. - V,COS
39 Observed food uncovered while in storage in the dry storage room, the coolers and the freezers.

Ensure food is covered while in storage by the next routine inspection

- 3-307.11: FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. - V
47 Observed food items stored in tin cans once opened.

Food items must be stored in food grade containers. This is a repeat violation.

- 4-101.11 (B): Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (B) Durable, CORROSION-RESISTANT, and nonabsorbent. - V,R
47 The prep cooler door seals are starting to fall off. Replace or repair by the next routine inspection so the seals are easy to clean and the doors are tight fitting.

- 4-101.11 (D): Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (D) Finished to have a SMOOTH, EASILY CLEANABLE surface. - V
Inspection Comments -There is a towel under the hand sink faucet in the women's restroom. Ensure the plumbing is in good working order.

-Facility received a delivery prior to inspector arriving. Food was still cold but ensure the time and temperature controlled for safety foods are put into the cooler as soon as they are received.

-Facility is using what appears to be garbage bags to line some containers with food in them. Ensure the bags are food grade. Some garbage bags have pesticides in them and cannot be used for food contact surfaces.

-Inspection was conducted after the lunch rush. Some areas of the kitchen had food debris build up, such as, the prep table, floors and around the wok area. Ensure the kitchen is cleaned/ wash, rinsed and sanitized.

-Observed a large container of rice with plastic wrap over it. Per the PIC, the rice was cooling down. The rice was still around 135F so cool down time did not start yet. The plastic wrap was moved so it could vent. Per PIC, they have monitored the cool down process and it works. PIC had cool down charts. Keep monitoring cool down process.
HACCP Topic: Discussed pH of sushi rice and time as a public health control
 

Person In Charge (Signature)

  SU QUING CHEN 		 

Date:

  05/09/2023
 

Inspector

  Sarah Brubaker 		 

Follow-up:  Yes   No   Follow-up Date: