Mi Lindo Peru

114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

- Food, equipment, or utensils that are found to be unsanitary or in disrepair may be Voluntarily Condemned and Destroyed by the person in charge

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114002, 114002.1 - Rapidly cool potentially hazardous foods from 135°F to 70°F within 2 hours, then from 70°F to 41°F within 4 hours. Discontinue cooling PHF's at room temperature. Rapid cool by any

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114074, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.3, 114185.4, 114185.5 - All clean and soiled linen shall be properly stored; non-food items shall be stored and

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114067(h), 114123, 114143(a, b), 114256-114256.2, 114256.4, 114257-114257.1, 114259, 114259.2-114259.3, 114279, 114281, 114282 - Keep clean and free of litter or rubbish the premises of each food faci

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

1114149-114149.3, 114252, 114252.1 - Provide exhaust hoods to remove toxic gases, heat, grease, vapors, and smoke and be approved by the local building department. Canopy-type hoods shall extend 6 inc

Hot and cold running water available

Equipment approved; clean; installed, good repair; capacity

Equipment, utensils and linens; storage and use

Floors, walls and ceiling: build, maintianed & clean

Food separated and protected

Thermometers provided and accurate

Food contact surfaces: clean and sanitized [ date violation corrected: 7/13/2023 ]

Hands clean and properly washed; proper glove use [ date violation corrected: 7/13/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 7/13/2023 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 10/22/2021 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 10/22/2021 ]

Food separated and protected [ date violation corrected: 10/22/2021 ]

Wiping cloths; properly used and stored [ date violation corrected: 10/22/2021 ]

Inadequately cleaned or sanitized food contact surfaces

Inadequate and inaccessible handwashing facilities

Improper storage use or identification of toxic substances

Unapproved or unmaintained equipment or utensils

Wiping cloths not clean or properly stored or inadequate sanitizer

Unclean or degraded floors walls or ceilings

Moderate risk food holding temperature

Improper food storage

Unclean nonfood contact surfaces

Unclean or degraded floors walls or ceilings

High risk food holding temperature

Unclean nonfood contact surfaces

Improper food storage

Unclean nonfood contact surfaces

Improper or defective plumbing

Unclean or degraded floors walls or ceilings

Unclean nonfood contact surfaces

Moderate risk food holding temperature

Wiping cloths not clean or properly stored or inadequate sanitizer