MEXICO LINDO RESTAURANT #1

OBSERVED SEVERAL TCS FOODS STORED IN COOLER DRAWERS IN GRILL PREP IN MAIN KITCHEN COLD HOLDING ABOVE 41F (RAW SHRIMP, MIXED PRE-COOKED VEGETABLES (2), RAW BURGER PATTIES, RAW MARINATED PORK, RAW MAHI MAHI, RAW SALMON, RAW FAJITA STEAK (2), RAW STEAK (2), RAW CHICKEN BREAST, RAW CHICKEN TENDERLOINS, SHREDDED CHEESES, PRE-COOKED MUSHROOMS). OBSERVED 4 PANS OF PORK CARNITAS AND A PAN OF RAW POLLO ASADO COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL FOOD WAS DISCARDED.

OBSERVED BLACK MOLD-LIKE BUILD UP IN BULK ICE MACHINE IN MAIN KITCHEN C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH FACILITY HAS 72 HOURS TO CLEAN AND SANITIZE MACHINE.

OBSERVED LARGE CONTAINER OF RICE, BLACK BEANS & SALT STORED UNCOVERED IN HALLWAY DRY STORAGE. OBSERVED DICED & WHOLE JALAPENOS & CUT PURPLE ONIONS STORED UNCOVERED ON COUNTER NEXT TO PREP TOP COOLER IN MAIN KITCHEN. OBSERVED CHIPS STORED UNCOVERED NEAR MICROWAVE IN MAIN KITCHEN. OBSERVED DICED CUCMBERS, BLACK BEANS (2) & TAMALES STORED UNCOVERED IN PREP TOP COOLER IN MAIN KITCHEN. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED.

OBSERVED CONTAINER OF FROZEN RAW SCALLOPS THAWING IN OVEN AT AMBIENT TEMPERATURE IN MAIN KITCHEN. OVEN WAS NOT ON; THEY WERE NOT THAWING WHILE COOKING. C/A: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. COS: SCALLOPS WERE PLACED UNDER RUNNING WATE.