CHINA GARDEN INC OF LIN
2550 W COLONIAL DR #100
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/2/2025
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic to go bowls in pork, rice, in soup, in sugar flour and sauce. Operator removed bowls. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-04-02: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All door handles throughout facility. - From follow-up inspection 2025-04-02: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Rice and sauce stored on the floor in front of oven. - From follow-up inspection 2025-04-02: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line. - From follow-up inspection 2025-04-02: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Togo bags with red writing used to hold meat and pork in reach in cooler, reach in freezer and walk in. **Repeat Violation** - From follow-up inspection 2025-04-02: **Time Extended**
- 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-02: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table. - From follow-up inspection 2025-04-02: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line. - From follow-up inspection 2025-04-02: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-02: **Time Extended**
Food safety inspection conducted on 4/2/2025 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 4/1/2025
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic to go bowls in pork, rice, in soup, in sugar flour and sauce. Operator removed bowls. **Corrected On-Site** **Repeat Violation**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All door handles throughout facility.
- 08B-38-4:Basic - Food stored on floor. Rice and sauce stored on the floor in front of oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
- 29-08-4:Basic - Plumbing system in disrepair. Hws at entrance to back of the house hot water turned off. Operator turned on. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Togo bags with red writing used to hold meat and pork in reach in cooler, reach in freezer and walk in. **Repeat Violation**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit pork (48F - Cold Holding); chicken (49F - Cold Holding); beef (60F - Cold Holding) reach in cooler less than 4 hrs per operator. chicken (per operator 1 hr) (46F- 48 - Cooling); pork (46F- 48 - Cold Holding); cooked chicken ( 1 hr per operator) (56F - Cooling); beef (50F - Cold Holding) in walk in cooler less than 4 hours per operator. Operator placed items on ice for temperature recovery and contacted maintenance to service walk in cooler. **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cooks line.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At cooks line.
Food safety inspection conducted on 4/1/2025 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).
Inspection on 10/23/2024
High Priority
2
Intermediate
3
Basic
18
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Flour, sugar, and corn starch. Operator removed bowls from product. **Corrected On-Site** **Repeat Violation**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to kitchen. Operator changed cardboard. **Corrected On-Site**
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. At prep table.
- 36-36-4:Basic - Ceiling tile missing. Two ceiling tiles missing above cooks line.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above cooks line.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep table. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of sprite on prep table. Operator discarded. **Corrected On-Site**
- 36-22-4:Basic - Floor area(s) covered with standing water. Throughout facility, underneath cooks line, dry storage area, and 3 compartment sink. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout entire facility front and back of the house, underneath all equipment. **Repeat Violation**
- 36-24-5:Basic - Hole in or other damage to wall. At hand sink on cooks line, dish area, hallway where soy sauce is kept, at preps table near meat slicer. **Repeat Violation**
- 36-62-4:Basic - Light not functioning. Light on hood on cooks line. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment throughout facility, hood filters and fan cover in walk in cooler. **Repeat Violation**
- 22-16-4:Basic - Reach-in cooler interior/shelves and walk in cooler have accumulation of soil residues. **Repeat Violation**
- 32-23-4:Basic - Toilet/urinal not flushing/functioning properly. Employee restroom across from cooks line.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout entire back of the house facility. **Repeat Violation**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Plastic Togo bags used to store pork,and chicken.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach on wall in seating area by operators desk. Operator killed, discarded sanitized and cleaned area. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer next to prep table.
- 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 local store to purchase bleach.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water tank. **Corrected On-Site**
Food safety inspection conducted on 10/23/2024 revealed 23 total violations (2 high priority, 3 intermediate, 18 basic).