Lin Branded Buffet JG Chicken and Seafood

Surfaces that don't directly touch food (like shelving or equipment exteriors) were dirty.

The ventilation or lighting is inadequate, or certain areas of the restaurant are being used for the wrong purposes.

Food was not kept in its original container or clearly labeled to identify what it is.

Utensils currently being used are not being stored properly between uses.

Some food-contact or non-food-contact surfaces were difficult to clean or were not properly designed, built, or used.

The dishwasher or sink used to clean dishes isn't working properly or staff aren't using/testing it correctly to ensure dishes are actually getting sanitized.