Mi Lindo Michoacan

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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