Mi Lindo Oaxaca (fl 1)

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

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

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm chlorine in the bucket

*28 Date marking > 24 hrs,on site,temp 41F

provide date marking for all food in the coolers

*21 RFSM - Not On Site

*22 Handlers-Certificate Not On Site

*32 Damaged Equipment

replace the cutting board

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

provide cover for all food container

*39 Utensils, single serve items 6 inches off - floor

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

*42 Dirty nonfood contact surfaces

outside the cooler, gasket

*07 Food safe, good condition, unadulterated, and honestly presented

no shopping bag allow to wrap the food

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw meat and cheese store together

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm chlorine

*21 RFSM - Not On Site

*28 Date marking > 24 hrs,on site,temp 41F

all foods in coolers

*36 Cloths in-use for wiping between uses stored

*02 Cold Hold (41øF/45øF or below)

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

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

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

*21 RFSM - Not On Site

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

*36 Cloths in-use for wiping between uses stored

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

*07 Food safe, good condition, unadulterated, and honestly presented

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

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

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

*28 Date marking > 24 hrs,on site,temp 41F

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

*10 Q.A. PPM - follow manufacturer's direction

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

*43 Light bulbs, light shields provided

Light bulb not functioning under vent hood.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Multiple items in reach in cooler uncovered.

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES IN THE REACH IN COOLER AT 60.4 F

*03 Food products not maintained at 135øF or above

MASHED POTATOES (ROOM TEMPERATURE) AT 106.5 F

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE MACHINE IN THE BAR

*28 Date marking commercially prepared of RTE/PHF

DATE MARK ALL COOKED FOODS HELD FOR LATER USE

*35 Hair Restraints effective

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

*42 Floors/walls/ceiling/nonfood dirty

CLEAN THE FLOOR DRAIN UNDER THE BAR HAND SINK

*43 Light bulbs, light shields provided

REPLACE THE BURNED OUT LIGHT BULB UNDER THE VENT HOOD