Mi Lindo Michoacan

Inspector's notes

Observed sliced raw bacon, shredded cheese, lettuce and guacamole with tomatoes with internal temperatures as measured using a probe thermometer ranging from 51°F - 53°F inside of a reach-in refrigerator. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The minimum temperature recorded by the min-max thermometer was at 55°F. According to the person in charge, the time and temperature controlled for safety foods had been in the refrigerator for less than 3 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Person in charge will have the unit serviced by a technician and will not put any TCS foods into the unit until it is repaired. The establishment has sufficient cold holding capacity to maintain safe operation. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several slotted spoons and other utensils that were stored as clean at the clean dishes rack according to the person in charge. Upon closer observation of some of the spoons, food residues were observed to still be stuck on the inside of the slots of the spoons. Person in charge returned the utensils to the 3-compartment sink to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a few spoons that were sitting in containers of water on top of the lids of hot holding beans and meats in a countertop hot holding unit. The temperature of the water the utensils were sitting in ranged from 103°F- 107°F. Discussed with person in charge that if the intent is to store the utensils in water, the temperature of the water must be 135°F or higher. Person in charge removed the utensils from the water and placed them in a dry location. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of raw shrimp that was above a container of ready-to-eat raw white onions and cilantro for topping tacos. The container of raw shrimp was observed to be dripping into the container of white onions and cilantro. The container of onion and cilantro mix was embargoed due to cross contamination observed during the inspection (see embargo form). Discussed with person in charge to organize the reach-in based on final cooking temperatures and that raw animal food must be stored below foods that are ready-to-eat. Person in charge relocated the raw shrimp according to the cooking temperature. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several utensils in metal containers filled with water on the countertop with a water temperature as measuring using a probe thermometer of between 95°F - 110°F. Person in charge moved the containers from the counter to the flat top griddle to maintain the water temperature at a minimum of 135°F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand washing sink that is starting to become detached from the wall and with side panels that are becoming detached. All hand washing sinks must be sealed smooth and flush to the wall with silicone or caulking. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked rice in a pan with a depth greater than 4 inches deep. The internal temperature as measured using a probe thermometer was at 156°F. Discussed with person in charge minimizing the depth of cooling foods to no more than 4 inches deep. Person in charge transferred the cooked rice to a shallow container with a depth of less than 4 inches deep and placed in the reach-in refrigerator to begin the cooling period. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand washing sink that is beginning to separate from the walls and has other areas where the caulking is beginning to deteriorate. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.