MEXICO LINDO RESTAURANT

Bowls used as scoops in bulk storage food containers. (beans, rice) [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.

1) Multiple wet wiping cloths were stored on prep table. 2) On the cook line, chlorine sanitizer measured 25ppm in the wiping cloth bucket. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use. (100ppm – chlorine)

In the employee restroom hand wash sink, paper towels observed stored outside of dispenser. [CA] Ensure paper towels are stored inside dispenser at all times to prevent contamination.

Debris/food buildup under equipment at cook line. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Raw eggs stored above ready to eat food in the walk-in refrigerator. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Several wet/used wiping cloths found on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

FSC is not available for review at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food handler cards are not available for review at time of inspection.

0PPM sanitizer measured at main mechanical dishwasher. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Use adjacent 2 compartment sink for washing, rinsing and sanitizing.

Frozen meat found thawing at ambient temperature on preparation tables. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Lights bulbs missing in overhead lighting at cook line. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.

Observed what appeared to be older rodent dropping on shelf by floor and cooking equipment and in the bottom of a cabinet in the bar area. Observed what appeared to be fresh droppings on the floor in the corner of the dry storage area and behind the wall of a sitting booth. Did not observed any other evidence of active infestation. [CA] Food facility shall be kept free of vermin. [SA] All affected areas were cleaned and sanitized. Email a copy of the most recent pest control reports to district inspector. A follow up inspection will occur on 11/20/2024. If further evidence is observed at follow up inspection, further enforcement, such as closure of facility, may occur.