Gui Lin

Contact Information

711 W. Michigan Avenue
Saline, MI 48176

Health Report - 08/07/2014 (1 critical incident(s))

(Critical) Hose with spray nozzle attached at mop sink without proper backflow prevention. Please install proper backflow prevention device for hose with spray nozzle. Not corrected. ,

Health Report - 02/13/2014 (1 critical incident(s))

(Critical) Some dented cans found on dry storage shelving unit. Cans shall be monitored for dents and discarded or set aside for return to supplier as needed. A dented can poster is available in facility. Corrected at time of inspection by setting dented cans aside in designated area for return to supplier

Health Report - 08/14/2013 (1 critical incident(s))

(Critical) Spray nozzle attached to hose at mop sink. Please remove spray nozzle when not in use and consider installing a vented t-valve and y-connector since using chemical dispenser and hose with spray nozzle. Currently disconnecting each hose and connecting one that is needed. Corrected at time of inspection by removing spray nozzle

(1) sanitizer concentration in wet wiping cloth solutions low in dining area and rear kitchen. Please use your chlorine test kit and monitor the sanitizer concentration throughout the day to assure proper level. (2) wet wiping cloth found stored improperly on cook line. Once wet, please store wet wiping cloths in wet wiping cloth solution at proper sanitizer concentration

Handwash sink rear kitchen in need of cleaning. Please clean now and as often as necessary to maintain in clean condition

Please relocate dumpster to asphalt or concrete area in rear parking lot; currently on soil beyond pavement

Carboard and aluminum foil lining some surfaces rear kitchen. Please remove linings to provide smooth, easily cleanable surface

Health Report - 03/01/2013 (0 critical incident(s))

This incident (38150) does not have any more information on it

This incident (12883) does not have any more information on it

Health Report - 09/07/2012 (0 critical incident(s))

Dishwash area handwash sink not accessible for handwashing. Handwash sinks shall be accessible at all times for handwashing. Corrected at time of inspection by relocating ladder

These areas in need of cleaning: some of the chinese range catch trays and floors under shelving unit near dishwash area handwash sink. Please clean now and as often as necessary to maintain in clean condition

Metal stem thermometer not calibrated properly. Please calibrate and routinely check for accuracy. Corrected at time of inspection by using ice bath method to calibrate thermometer

Curry lid on cook line cart not smooth and easily cleanable. Please replace lid

Please adjust women's restoom door so self-closer closes door properly

Health Report - 03/08/2012 (1 critical incident(s))

(Critical) Some potentially hazardous food items found at improper temperature on counter. Critical corrected: at time of inspection discarded container of general tso's chicken and sweet and sour chicken found at 62°F. Please do not store such large quantites of "in-use" food on counter.

Some single-service items found stored improperly. Please invert or store in original packaging to prevent potential contamination

These areas in need of cleaning: handle area bottom section reach-in-cooler and top ledge of cupboards under pop dispensing machine. Please clean now and as often as necessary to maintain in clean condition

Health Report - 09/09/2011 (1 critical incident(s))

(Critical) One of the soups on the hot holding unit found at improper temperature; not reheated properly at opening. Critical corrected: at time of inspection reheated hot and sour soup (contains egg, tofu, spices) in wok to >165°F. Hot and sour soup was found at 85°F; this is the only soup that is cooled end of day. Wonton and egg drop soup made fresh daily; were found >135°F in hot holding unit. Please monitor to assure all soups maintain >135°F on hot holding unit. Discussed cooling method for hot and sour soup

Please provide smooth, easily cleanable, non-absorbant surfaces in place of cardboard boxes or aluminum foil lining in some areas

Health Report - 03/22/2011 (1 critical incident(s))

(Critical) Observed employee not washing their hands when circumstances required handwashing. Food employees shall wash their hands immediately before engaging in food preparation. Critical corrected: at time of inspection interrupted food employee to wash their hands after waiting on customers at the cash register before preparing food. Discussed when employees should wash their hands. All handwash sinks properly stocked and with proper signage

Please provide smooth, easily cleanable surfaces in place of cardboard boxes and aluminum foil lining in some areas

Please remove short piece of hose attached to hot well fill line when not in use to prevent potential contamination

Please store wet wiping cloths in wet wiping cloth solution. Corrected at time of inspection

These areas in need of cleaning: ledge on both rice warmers (non-food contact area) and handle area bottom of prep unit. Please clean now and place on routine cleaning schedule

Health Report - 10/01/2010 (2 critical incident(s))

(Critical) Observed that they are not using sanitizer step in the three compartment sink. Printed them out a fact sheet in their native language and they understand now that they have to use chlorine and keep at 50-100ppm in the 3rd sink compartment. Corrected through education.

(Critical) Observed 2 sheet tray of sweet n sour chicken and a tray of eggrolls cooling by the back door. You must be putting product into the walk in cooler immediately after cooking on the rack you have in there. Do not leave out of cooler after cooking. Corrected by putting into cooler. Was our for less than 2 hours.

You must move your 2 dumpsters and your grease barrel completely onto concrete or asphalt and not on dirt or gravel.

Repair the condensation leak in the walk in freezer.

Both sanitizer buckets had little chlorine left in it. Must keep at 50 - 100 ppm. Corrected. Also, keep cloth towels in bucket between uses not out on prep tables.