Lin Buffet (Grand Ctrl Plaza), 1020 Center St., #10, Horseheads, NY 14845 - Restaurant inspection findings and violations

Business Info

Restaurant name: LIN BUFFET (GRAND CTRL PLAZA)
Address: 1020 Center St., #10, Horseheads, NY 14845
County: Chemung
Local health department: Chemung County
Restaurant type: Restaurant
Total inspections: 6
Last inspection: 01/26/2016

Ratings Summary

Based on 1 vote

Overall Rating:		3.3
Ratings in categories:
Food:		2.0
Service:		5.0
Price:		5.0
Ambience:		3.0
Cleanliness:		3.0

Restaurant representatives - add corrected or new information about Lin Buffet (Grand Ctrl Plaza), 1020 Center St., #10, Horseheads, NY 14845 »

Inspection findings	Inspection date	Type	Comments
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces	01/26/2016	Re-Inspection	Discussed routine hand washing for all kitchen staff with Manager during re-inspection. Per Manager, a separate storage area is available for dented cans in kitchen for return to supplier. Improvement made with general cleaning in kitchen areas.
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding. Non food contact surfaces of equipment not clean Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans) Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).	12/29/2015	Inspection	A Time Table of Compliance Date of January 15, 2016 has been established to correct the remaining violations listed above. A re-inspection will be conducted after this date to determine compliance. Discussed proper use of plastic gloves and proper utensils to eliminate direct bare-hand contact with cooked and ready-to-eat foods with Manager during inspection. Also discussed calibration of numerical thermometers which are used to check cooked potentially hazardous (TCS) foods with Manager during inspection.
Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Wiping cloths dirty, not stored properly in sanitizing solutions	09/26/2014	Re-Inspection	The following has been corrected form the previous inspection;11C-prep-board on sandwich make unit in kitchen across from stove has been replaced. 14B-door sweep installed on rear screen door. Conducted food safety training and discussed hot and cold holding waivers. CCHD and facility to work on changes to both waivers.
No violation noted during this evaluation.	09/23/2014	Re-Inspection	This re-inspection was conducted to provide food safety training to managers and staff. I provided 2 types of hand-wash stickers (in English) and 2 types of hand-wash stickers (in Chinese). Louise reviewed the Chinese language stickers and approved their use. She also stated they will post these hand-wash stickers in the toilet rooms and at the sinks in the kitchen. I also provided 10 copies of the food safety summary sheet (in English), Louise plans on translating to Chinese for her staff and would be willing to supply CCHD with a copy. Louise, Wang, and I reviewed the recent inspection and discussed the red-critical violations in depth. Both Louise and Wang asked a lot of questions. The staff demonstrated adequate hand-washing in the kitchen. Louise and Wang purchased 7-8 shallow (4"" deep) plastic bus pans and 7-8, 2"" deep plastic hotel pans for cooling. We discussed storage of raw and ready to eat foods as well as proper cooling in the walk-in refrigerator and walk-in freezer. We discussed ill food handler policy, glove use, and proper handwashing. Discussed proper methods to thaw frozen foods. Louise wants to make changes to hot and cold holding waivers - we will discuss this on 9-26-14 during the second training session. In addition, the following violations were corrected from the previous inspection; the cold holding unit at the sushi bar has been replaced with a new unit that contains a thermometer. 8e-no food observed thawing at room temperature. 12e-hand-wash sink at Mongolian barbecue unobstructed. Facility has hired Orkin for pest control - I observed receipt-Orkin had been onsite today and plans to return on Thursday. Orkin also cited the lack of door sweep on back door - Louise states this issue to be fixed tonight. 10b- ice machine repaired and Kobalt mixing machine no longer used-Louise has priced a new food grade machine. A full re-inspection is to be conducted after 9-26-14.
Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) Insects, rodents present Critical: Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required. Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding. Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin Improper thawing procedures used	09/19/2014	Inspection	Manager states no staff members have been ill and they have not had any problems with their equipment. No one in kitchen exhibited any illness symptoms at time of inspection. Manager did state that last Wed. (9-10-14) a woman called to complain and wanted her money back but did not state she had been ill as a result of eating at facility. Prior to this inspection employees showed a consistent lack of knowledge regarding proper hand-washing. While all food service working were wearing gloves at start of inspection, many garbage cans did not show previously used and discarded gloves. Facility using a 20-30 minute discard time on the phf under a hot holding waiver for quality concerns.
No violation noted during this evaluation.	03/14/2014	Re-Inspection	Conducted a re-inspection due to previous violations listed on inspection report dated Feb. 27, 2014. Violations have been corrected. Will conduct an operational inspection in future due to recent change of operator.

1 User Review:

Cari

Added on Jan 29, 2022 5:15 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

I was there at opening time Thurs, Jan 27th. Normally food is hot and fresh. On that day, the food wasn't hot; it was Luke warm and some was cool. I have had food poisoning and been pretty sick. This is very disappointing since I've eaten there often...one of my favorites. I will think twice about visiting there again. :?€

Would you recommend LIN BUFFET (GRAND CTRL PLAZA) to others? No

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