LIN GARDEN II
238-A HWY 41 S, INVERNESS 34450
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 12/10/2024
High Priority
6
Intermediate
2
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. More than 50 dead flies on several sticky traps hanging from ceiling in kitchen. Manager removed and discarded all during this inspection. Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 1. Metal can without handle stored down inside bin containing rice in back of kitchen. 2. Single-use plastic bowls without handles stored down inside bin containing sugar in back of kitchen. Manager removed all handleless scoops from containers during this inspection. Corrected On-Site
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves on cooling rack in back of kitchen, in direct contact with chicken. Manager placed chicken on clean pans during this inspection. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's personal jug of milk stored on she,f directly above pan containing restaurant cabbage inside walk-in cooler. Manager removed personal milk from area during this inspection. Corrected On-Site
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelving of prep tables in back of kitchen rusted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline soiled with grease. 2. Gaskets on door of walk-in cooler soiled with mold-like substance. 3. Exterior of fried wonton bin heavily soiled with grease and/or food debris.
- 33-16-4:Basic - Open dumpster lid. Dumpster lids left open. Manager closed dumpster lids during this inspection. Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. Water shut off at handwash sink at kitchen entrance. Manager stated the water is shut off due to the sink leaking.
- 33-34-4:Basic - Storage area not maintained clean and organized. Storage closet behind building is full of damaged equipment and trash. Area has potential to harbor pests.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Power drills stored on top of cooling rack in back of kitchen directly above pans containing chicken. Manager removed drills from top of rack during this inspection. Corrected On-Site
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Wall near large bins containing rice, flower, and sugar soiled with grease.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dish machine chlorine 0ppm. Manager primed machine, still 0ppm. Employee replaced chlorine bucket and primed machine, then 50ppm. Inspector instructed manager to resanitize all dishes washed in the dish machine today. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. 1. Nonfood grade grocery bag lining top of pan containing fully-cooked noodles inside reach-in cooler at cooklin. Manager removed and discarded bag during this inspection. 2. Tray containing raw beef wrapped with nonfood grade grocery bags on shelf inside walk-in freezer. Manager replaced grocery bags with plastic wrap during this inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw chicken stored on shelf directly above open pan containing cooked shrimp in bottom of reach-in cooler at cookline. Employee removed raw chicken from cooler during this inspection. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (71F - Cold Holding). Shrimp thawing under running water in prep sink, inspector had employee move the shrimp into the cooler to cool to 41F. **Corrective Action Taken**
- 03F-02-5: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. Time marks missing for sushi on buffet line. Manager stated the sushi was made at 12:30 and added proper time marks. Corrected On-Site Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention devices missing on both sides of splitter at mop sink in back of kitchen. 2. Backflow prevention device missing at red hose connection at dish machine.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cleaning supplies stored down inside handwash sink in warewash area. Manager removed cleaning supplies from sink during this inspection. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No towels at handwash sink at cookline. Manager replenished towels during this inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/10/2024 revealed 19 total violations (6 high priority, 2 intermediate, 11 basic).
Inspection on 4/24/2024
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife stored in cracks between pieces of equipment. In cook line area between reach in cooler and prep table. Operator removed to be washed. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in walk in freezer. Operator had employee corrected shelves during inspection. Corrected On-Site Repeat Violation
- 03F-02-5: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. Garlic in oil at cook line. Operator time marked. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink in 3 compartment sink area. Operator stocked dispenser. Corrected On-Site Repeat Violation
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink at front entrance of kitchen
Food safety inspection conducted on 4/24/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 3/13/2024
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Energy drink on prep table in prep area Water bottle on prep table in cook line area Operator removed Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in 82F water at hibachi station. Operator removed. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris. Area above hibachi grill
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef on bakers rack. Operator moved to walk in cooler. Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe. Hand wash sink at the end of the cook line
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed machine 100ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over zucchini in walk in freezer Raw shell eggs over sauce bucket in walk in cooler Operator corrected shelves Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Steel wool in hand wash sink at cook line. Operator removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in 3 compartment sink area. No soap at hand wash sink in cook line area. Operator refilled soap and paper towels. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried chicken, wontons in walk in cooler. Operator dated. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at front of kitchen has hot water valve shut off. Repeat Violation
Food safety inspection conducted on 3/13/2024 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).
Inspection on 11/15/2023
High Priority
12
Intermediate
6
Basic
9
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in prep area
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and jacket on dry storage shelf. Operator removed. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee in cook line area preparing food
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server station
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Throughout kitchen
- 10-08-5:Basic - Ice scoop handle in contact with ice. Server station ice bin. Operator removed. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between 3 compartment sink and wall. Operator removed to be washed. **Corrective Action Taken**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Glass door reach in cooler. Operator removed Corrected On-Site Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Orajel on top of cook line shelf. Operator removed. Corrected On-Site
- 01B-01-4:High Priority - Dented cans present. See stop sale. Apple pie filling heavily dented on seal
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed machine 50ppm Corrected On-Site
- 12A-20-4:High Priority - Employee washed hands with no soap. Employee asked hands without using soap. Discussed with employee who got soap and washed hands. **Corrective Action Taken**
- 08B-27-4:High Priority - Food placed in soiled container/equipment. Fried chicken placed in cardboard box. Operator moved to pan. Corrected On-Site
- 12A-08-4:High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands at sink with hot water shut off. Discussed with employee who washed hands at a different sink. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dish machine area
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon for sushi, invoice only states the salmon is farm raised. Distributer sent operator letter stating salmon is farm raised and pellet fed during inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding) operator states items were taken out of walk in cooler at 11am. Operator moved to freezer to rapidly cool. **Corrective Action Taken** Repeat Violation
- 03F-02-5: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. Garlic in oil on cart at cook line. Operator time marked 11am. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Body spray stored on dry storage shelf. Operator removed. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at splitter added to mop sink faucet. Hose attachment side
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area Can opener blade
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by 3 compartment sink blocked with pan and utensils Hand wash sink at front line blocked with steel wool and containers Operator removed Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had employees sign during inspection Corrected On-Site Repeat Violation
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to the store and purchased chlorine sanitizer. Corrected On-Site Admin Complaint
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink at cook line. Operator refilled. Hand wash sink at 3 compartment sink missing sign. Operator posted sign. Corrected On-Site Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash sink at front line.
Food safety inspection conducted on 11/15/2023 revealed 27 total violations (12 high priority, 6 intermediate, 9 basic).