MEXICO LINDO health score and inspection history

Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles (sleeves and end caps)./ Unshielded bulbs in uncovered light fixtures in various locations in the kitchen.

3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time./ ~8 hotel pans of ground beef mixture and beans, dated as cooked MAR 25, found stored, covered, in the RI cooler and measuring 52F-61F were voluntarily discarded during the inspection. When cooling food in ice-baths, frequently stir or rotate the food to facilitate heat transfer. Verify with the food thermometer provided that the food temperature is 41F< BEFORE covering and placing into refrigerated storage: continue cooling until 41F< is attained within the required time parameters.

Repair or replace damaged floor tiles and regrout tile flooring in the food operations areas where needed./ Some broken floor tiles and worn grouting in the grill area remaining to repair.

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The signage required by the Alabama Seafood Labeling Law is not posted; the FSE was provided a copy of the signage for posting as required.

Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness./ Steak items (Bistec Norteno & Carne Asada) on the menu available undercooked to the doneness requested by the consumer are not asterisked for disclosure and to direct the consumer to the advisory statement printed on the menu. Provide a complete consumer advisory with disclosure and reminder on the page of the menu where these items are offered for sale.

Sanitize all utensils and food contact surfaces after cleaning and before use./ Barware and implements that were washed and rinsed during the inspection were not sanitized: after he was informed, the manager prepared chlorine sanitizing solution and the items were immersed >30 seconds and sanitized at 100ppm during the inspection. Maintain wash-rinse-sanitize procedure with all repeat-use utensils and barware.

Provide a stopper for each sink compartment to immerse equipment and utensils for washing, rinsing, and sanitizing./ Stoppers are not available for the 3-compartment sink in the kitchen; only one stopper is provided for the 3-compartment sink at the bar.

Keep the dumpster side door closed.

Post sign at all hand sinks that notifies employees to wash hands./ Handwashing signs are not posted at the handsinks in the kitchen and in the women's restroom.

Repair or replace broken and missing floor tiles and re-grout tile flooring throughout the food operations areas where needed.

Provide appropriate, readily accessible thermometers for all make tables./ An air temperature thermometer is not provided inside the make table cooler on the expo line.

4-302.12(B) Provide a readily available temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin foods such as carnitas and fish filets./ The only probe thermometers available are bimetallic stems: provide at least one, working thermometer with a small-diameter probe (ex: digital-type) for this application.