Lin Cajun Grill INC

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. The door on the warmer glass is broken.
• Insects, rodents, pests and animals
  • Basic: Exterior door has a gap at the threshold that opens to the outside.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing. Observed Cove molding at floor/wall juncture broken/missing, in the kitchen area.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling/ceiling tiles/walls/vents soiled with accumulated food debris, grease, dust, or mold-like substance in the kitchen area.

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by 41 rodent droppings found underneath the steam table on the front line, and 8 droppings found on the cook line above the prep table. No rodent droppings found at time of inspection. Observed live rodent located on gas pipe line behind reach in cooler next to grill.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed the paper towel dispenser hanging from the wall, and the door on the warmer glass is broken.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues, cook line.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line equipment, rice container equipment, and fan.
• Plumbing and backflow prevention
  • Basic: Plumbing system in disrepair, leaking underneath the prep sink.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed a pan and food inside of employee hand sink next to the ice machine.
• Insects, rodents, pests and animals
  • High priority: Rodent activity present as evidenced by 41 rodent droppings found underneath the steam table on the front line, and 8 droppings found on the cook line above the prep table.
• Floors, walls, ceilings and ventilation
  • Basic: Cove molding at floor/wall juncture broken/missing, in the kitchen area.
  • Basic: Ceiling/ceiling tiles/walls/vents soiled with accumulated food debris, grease, dust, or mold-like substance in the kitchen area.

The inspector came back and found the problems fixed.

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Chicken 41f, cabbage 45f, potatoes 46f, squash 45f, lo mein 71f, temps taken from walk in. Employee seen moving trays from make table to walk in upon arrival. When questioned stated nothing had been held in walk in. Spoke to owner, confirmed items had been in prep table less than 4 hours, now cooling in walk in. Will return tomorrow for final temp check.

Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Chicken 45f, shredded cabbage 55f, red sauce 54f. Per operator added items during prep this morning, cooler not keeping temp. Operator will move items while waiting on repair. Added ice trays to top of prep table to keep working items cold.

Problems were found that had to be fixed. The inspector will come back to check.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued due to food not being in a wholesome, sound condition. Leak in AC dripping on to uncovered chopped cabbage.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Per employee food put in fridge 2 hours prior. Chicken 54f, broccoli 55f, shredded cabbage 54f. Instructed employee to move food to another fridge.
• Food protection and cross-contamination
  • Basic: Stored food not covered.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation.
• Food-contact surfaces clean and sanitized
  • Basic: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.