Mexico Lindo Restaurant

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Frozen chicken found thawing in a bucket of still water. [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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Bulk food containers in walk-in refrigerator lack covers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

Unshielded lighting found above food preparation area. [CA] Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Food separated and protected

Inspector’s notes

Lack of sneeze guard in front of some PHF at buffet. [CA] Food on display shall be protected from cross-contamination, by the use of an approved sneeze guard that intercept a direct line between the consumer's mouth and the food being displayed.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Buildup found on soda dispenser nozzles at bar.[CA] Maintain equipment/food contact surfaces clean and sanitized as required.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper cooling methods

Inspector’s notes

Deep container of vegetable soup measured at 52 F [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC voluntarily condemned 5 gallons of soup due to improper cooling process.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Bowls used as scoops in bulk containers.[CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Ice scoop held on rack at beverage station/dispenser. [CA] Properly store utensils and equipment in a clean and sanitary manner. Store scoop in a clean container.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Shelves in walk in refrigerator are rusted.[CA] Maintain equipment clean and in good repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Food separated and protected

Inspector’s notes

Observed multiple uncovered PHF's in both walk-ins. [CA] Food shall be kept covered to prevent contamination. Food is being stored on the floor in both walk-ins. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Raw bacon wrapped skewers stored over french fries in the walk-in. Raw patties stored over bell peppers. [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.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Adequate ventilation/lighting; designated areas, use

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Bowls are being used as scoops for rice in the walk-in, and for multiple bins of bulk storage in the food storage room. [CA] Discontinue the use of bowls as scoops. Scoops shall have a handle that is not in contact with food in order to prevent contamination. Non food-grade (takeout bags) are being used to store food in the walk-in. A single-use yogurt container is being used to store salsa. [CA] Discontinue the use of takeout bags and single-use containers to store food. Food shall be stored in approved, food grade/commercial containers. Prep cooler unit is leaking. Observed pan underneath filled with water. [CA] Equipment shall be maintained in good repair.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Spicy pork ribs measured 118F in a pot on the cook-line. Per the cook-line employee, ribs are to be reheated and placed in hot holding. Spicy pork ribs in hot holding at the buffet area measured 119F. [CA] PHF shall be held at or abovr 135F. [COS] Spicy ribs reheated to 165F and placed in hot holding. Whipped cream measured 55F in the countertop fridge at the bar area. [CA] PHF shall be held at or below 41F. [COS] Whipped cream was relocated to another fridge unit.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Consumer self service does prevent contamination

Inspector’s notes

Chips, cut melon, and other PHF have been left uncovered at the buffet area. [CA] Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

Observed a knife stored between a counter and prep table across from the cooking area. [CA] Equipment shall be stored in a manner that prevents contamination.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

Observed an employee phone stored adjacent to a food prep area. [CA] No person shall store personal effects in any area used for the storage and preparation of food or food contact surfaces.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Observed multiple soiled wiping cloths on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed buildup on the nozzle of a soda gun at the bar area. [CA] Food contact surfaces shall be kept clean.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Hands clean, properly washed; gloves used properly

Inspector’s notes

Employee observed washing gloved hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Mold like buildup found on soda gun at bar.[CA] Maintain food contact surfaces clean and sanitized as required.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper cooling methods

Inspector’s notes

Deep container of soup found cooling in walk-in refrigerator. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [SA] PIC voluntarily condemned and destroyed soup measuring 62F>6hrs.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Proper eating, tasting, drinking, tobacco use

Inspector’s notes

Open employee beverage found on preparation table. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Open bulk food containers found stored in walk-in refrigerator. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Equipment, utensils, linens: Proper storage and use

Inspector’s notes

LInen used to cover food on preparation tables. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Nonfood contact surfaces clean

Inspector’s notes

Rust visible on storage racks in walk-in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.