LINDO MICHOACAN

Violations (6)

• 39

  CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  OBSERVED FACILITY USING A SMALL BOWL AS A SCOOP FOR HOT RICE IN THE HOT HOLDING UNIT IN RESTAURANT SECTION. INSTRUCTED TO USE A SCOOP OR UTENSIL WITH A HANDLE TO PROTECT FROM CONTAMINATION.

• 39

  CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  OBSERVED FISH STORED IN DIRECT CONTACT WITH ICE IN BOTH SEAFOOD COOLERS LOCATED IN THE RESTAURANT SECTION. INSTRUCTED MANAGEMENT NOT STORE FOOD ITEMS DIRECTLY IN CONTACT WITH ICE.

• 41

  WIPING CLOTHS: PROPERLY USED & STORED

  OBSERVED SEVERAL SOILED WIPING CLOTHS STORED ON THE COUNTERS AND PREP TABLES THROUGHOUT THE RESTAURANT AREA AND WAIT STATION SECTION. INSTRUCTED TO KEEP ALL WIPE CLOTHS STORED IN PROPER SANITZING SOLUTION WHEN NOT IN USE.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  OBSERVED CUTTING BOARD IN THE SEAFOOD SECTION IN POOR CONDITION WITH DEEP SCRATCHES AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE CUTTING BOARD.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  OBSERVED SEVERAL SOILED MOPS ON THE FLOOR AND MOPS STORED INSIDE OF WET MOP BUCKETS THROUGHOUT THE ENTIRE FACILITY. INSTRUCTED TO KEEP ALL MOPS HANGED WHEN NOT IN USE TO ALLOW TO DRY ROPERLY.

• 56

  ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

  OBSERVED DUST ACCUMULATION ON THE MECHANICAL VENTILATION FANS IN ALL RESTROOMS THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN FANS AND MAINTAIN.