Lin's Restaurant Inspection Results

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Inspection Results - Posted for one year

Nov. 12, 2019
Re-inspection

Not in Compliance
Certified food handler is onsite.

Nov. 4, 2019
Routine Inspection

Corrected During Inspection
Certified food handler is onsite.
Corrected During Inspection
Cold holding is adequate and maintained at 4°C (40°F) or lower.
Corrected During Inspection
Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
Not in Compliance
Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
Corrected During Inspection
Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.

July 24, 2019
Routine Inspection

Corrected During Inspection
Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
Corrected During Inspection
Cold holding is adequate and maintained at 4°C (40°F) or lower.

March 20, 2019
Routine Inspection

Corrected During Inspection
Cold holding is adequate and maintained at 4°C (40°F) or lower.
Corrected During Inspection
Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.

Dec. 19, 2018
Re-inspection

Corrected During Inspection
Utensils are maintained in a clean and sanitary condition.
Corrected During Inspection
Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
Corrected During Inspection
Cold holding is adequate and maintained at 4°C (40°F) or lower.
Not in Compliance
Certified food handler is onsite.
Corrected During Inspection
Surfaces which come in contact with food are maintained in a clean and sanitary condition.

Dec. 6, 2018
Routine Inspection

Corrected During Inspection
Food handlers take reasonable precautions to ensure that food is not contaminated by hair.
Corrected During Inspection
An adequate number of handwashing stations are maintained and kept adequately supplied and are situated for convenient access by food handlers.
Corrected During Inspection
Hands of food handlers are washed as often as necessary to prevent the contamination of food or food areas.
Not in Compliance
Food premise is provided with a constant supply of hot and cold potable running water.
Corrected During Inspection
Surfaces which come in contact with food are maintained in a clean and sanitary condition.
Corrected During Inspection
Toxic and poisonous substances are labelled and stored separately from food.
Not in Compliance
Food contact equipment, utensils and multi service articles are maintained in good repair and of sound and tight construction.
Not in Compliance
Certified food handler is onsite.
Corrected During Inspection
Cold holding is adequate and maintained at 4°C (40°F) or lower.
Corrected During Inspection
Food premise is operated free from health hazards and maintained in a sanitary manner.
Corrected During Inspection
Raw food is separate from cooked and/or ready-to-eat foods during storage and handling.
Corrected During Inspection
Food is protected from potential contamination (e.g. food covered, labelled, off floor, sneeze guard).
Corrected During Inspection
Utensils are maintained in a clean and sanitary condition.
Corrected During Inspection
Hot holding is adequate and maintained at 60°C (140°F) or higher.
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