MEXICO LINDO MEXICAN RESTAURANT

Observed the facility without a serve safe certificate. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment.

EHS observed ceviche and mango salsa in walk in cooler without dates of preparation or discard date.

CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

COS: Foods discarded.

Observed chicken, shrimp and beef stored uncovered in prep bottom unit of main kitchen. Observed cut watermelon stored uncovered in walk in cooler of main kitchen.

CA: Foods shall be stored covered unless cooling.

COS: Foods covered.

Observed ceviche with preparation date 5-28-2025, potato salad 5-23-2025 and coleslaw 5-29-2025 in walk in cooler of main kitchen. All items stored past 7 days of preparation date.

CA: A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

COS: Discarded.

Observed inspection report from 2022 posted by entrance.

CA: The most current inspection report shall be prominently displayed in public view at all times.

Observed personal items stored on clean dish rack in main kitchen. Observed personal items stored on prep table in main kitchen.

CA: Personal belongings and employee activity shall have a designated area to prevent contamination.

COS: Removed.

Observed several TCS foods cold holding above 41F inside reach in cooler (beverage area).

CA: TCS foods cold holding shall be maintained at 41F or below.

COS: Items discarded.

Observed shrimp, corn and cheese stored uncovered in prep bottom unit of main kitchen.

CA: Foods shall be stored covered and protected from contamination.

COS: Foods covered.

Observed ice machine with black substance and build up in main kitchen.

CA: All food contact surfaces shall be clean to sight and touch.

COS: Equipment cleaned.

OBSERVED CHORIZO SAUSAGE COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED RAW MARINATED STEAK COLD HOLDING ABOVE 41F UNDER PREP TABLE IN BACK OF MAIN KITCHEN. OBSERVED RAW MARINATED STEAK AND CHICKEN COLD HOLDING ABOVE 41F ON COUNTER-TOP IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOODS DISCARDED

PIC NOT PRESENT DURING INSPECTION

C/A: There must be a person in charge on the premises of the food service establishment at all times; the person in charge shall ensure compliance within the facility

COS: PIC SHOWED UP WHILE EHS WAS TYPING INSPECTION

OBSERVED WIPING CLOTHS STORED IN (QUAT) SANITIZING SOLUTION MAINTAINED AT 100PPM NEAR WAREWASHING AREA IN MAIN KITCHEN

C/A: ALL WIPING CLOTHS SHALL BE STORED SUBMERGED IN SANITIZING SOLUTION MAINTAINED AT THE PROPER CONCENTRATION FOR SANITIZING FOOD-/NON-FOOD CONTACT SURFACES

COS: SOLUTION REMADE TO 200PPM-400PPM

OBSERVED SHREDDED CHICKEN AND GROUND BEEF COLD HOLDING ABOVE 41F IN WIC #1 IN MAIN KITCHEN. OBSERVED SHREDDED CHEESE COLD HOLDING ABOVE 41F ON TOP ON PREP TOP COOLER IN MAIN KITCHEN. OBSERVED DICED TOMATOES COLD HOLDING ABOVE 41F ON CART NEAR BAR.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED

OBSERVED TORTILLAS CHIPS AND TORTILLA BOWL STORED UNCOVERED AND PROTECTED ON TABLE NEAR STEAM TABLE IN MAIN KITCHEN. OBSERVED PREPPED/CUT ORANGES, LIMES, AND CILANTRO STORED ON TABLE UNCOVERED AND UNPROTECTED IN MAIN KITCHEN. OBSERVED PREPPED CILANTRO STORED UNCOVERED AND UNPROTECTED UNDER CONDENSER IN WIC #2. OBSERVED GREEN SALSA, CHIPOTLE SAUCE AND CUT/PREPARED CARROTS AND CELERY STORED UNCOVERED AND UNPROTECTED IN PREP TOP COOLER IN MAIN KITCHEN.

C/A: FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION

COS: ALL FOOD COVERED

OBSERVED SODA NOZZLES IN FRONT FOOD SERVICE AREA CONTAINING A BUILD UP OF BLACK DEBRIS. OBSERVED SOILED DISHES STORED AS CLEAN IN WAREWASHING AREA. OBSERVED OLD LABELS ON EQUIPMENT STORED AS CLEAN IN WAREWASHING AREA.

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: ALL EQUIPMENT RE-WASHED AND SANITIZED

OBSERVED CONSUMER ADVISORY NOT IN COMPLIANCE; IMPROPER DISCLAIMER & REMINDER (NO ASTERISKS NEXT TO ANIMAL PRODUCTS THAT MAY BE SERVED RAW OR UNDERCOOK)

C/A: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

EHS WILL FOLLOW UP IN 72HRS

OBSERVED COLESLAW STORED IN WIC #2 IN MAIN KITCHEN OVER 24HRS WITH NO DATE OF PREPARATION. OBSERVED SAUSAGE STORED IN REACH IN COOLER IN MAIN KITCHEN OVER 24HRS WITH NO DATE OF OPENING.

C/A: ALL TCS FOODS HELD OVER 24HRS SHALL BEAR PROPER DATE MARKING TO ENSURE A 7 DAY SHELF LIFE

COS: DATES PLACED ON FOOD

OBSERVED TWO WORKING CONTAINERS OF CHEMICAL IN WAREWASHING AREA WITH NO COMMON NAME LABEL.

C/A: ALL WORKING CONTAINERS HOLDING CHEMICALS FROM BULK SUPPLY SHALL BE PROPER LABELED WITH THE COMMON NAME OF THE CHEMICAL

COS: LABELS PLACED ON BOTTLES

OBSERVED TWO PANS OF BEANS COOLING ON TABLE IN BACK OF KITCHEN ON TOP OF ICE, NOT SUBMERGED.

C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods.

COS: BEANS PLACED IN WIC TO CONTINUE COOLING PROCESS

OBSERVED HANDLES STORED SUBMERGED IN BULK ICE MACHINE, FRONT FOOD SERVICE SODA MACHINE ICE BIN, BAR ICE BIN, TORTILLA CHIPS ON TABLE NEXT TO STEAM TABLE IN MAIN KITCHEN AND IN SUGAR AND SALT IN DRY STORAGE. OBSERVED BOWL STORED IN SHREDDED CHICKEN IN STEAM TABLE IN MAIN KITCHEN AND IN SEASONING CONTAINER IN DRY STORAGE AREA.

C/A: IN BETWEEN USES, UTENSILS STORED IN FOOD SHALL HAVE HANDLES AND THOSE HANDLES SHALL BE STORED ABOVE THE FOOD PRODUCT

COS: UTENSILS REMOVED