MI LINDO OAXACA (FL 1).

observed raw eggs store next to mayo and veggies raw chicken above raw meat

0 ppm chlorine in the bucket

provide date marking for all food in the coolers

replace the cutting board

provide cover for all food container

all utensils (pot, pan ) must above floor 6 in

outside the cooler, gasket

no shopping bag allow to wrap the food

raw meat and cheese store together

200 ppm chlorine

all foods in coolers

Reach in cooler at production area of kitchen not maintaining proper temperatures. Shredded Cabbage 74.3°F Ham 71.4°F Onions 68.4°F

Bowl of limes, bottle of cocktail mix stored in food ice.

No employee able to provide evidence of Registered Food Service Manager level of food safety training. Registered Food Service Manager certified through the City of Dallas must be present at all ti

When not in employee's hands, mop cloths should be stored in sanitizing solution.

Foods stored in stainless steel bins in reach in cooler with bottom of container touching food in container underneath it.

Ice scoops for food ice stored in the ice with handle touching the food ice.

No date marking system in place for foods stored under refrigeration.

Sanitizer buckets tested at less than 100ppm. Please contact service company to make repairs to sanitizing solution system.

Light bulb not functioning under vent hood.

Multiple items in reach in cooler uncovered.

SLICED TOMATOES IN THE REACH IN COOLER AT 60.4 F

MASHED POTATOES (ROOM TEMPERATURE) AT 106.5 F

CLEAN THE INTERIOR OF THE ICE MACHINE IN THE BAR

DATE MARK ALL COOKED FOODS HELD FOR LATER USE

ENSURE ALL FOOD PREPARATION WORKERS HAVE HAIR RESTRAINTS ON AT ALL TIMES

CLEAN THE FLOOR DRAIN UNDER THE BAR HAND SINK

REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENT HOOD