MI MEXICO MEXICAN RESTAURANT

In-use utensils: properly stored — Inspector Note: 1. Observed in-use utensils stored in container of stagnant water along counter of 3-door cooler in server area in main kitchen. 2. Observed scoop handle in contact with rice in bulk container in main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(v). COS: Utensils stored correctly.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several dishes wet stacked along table in main kitchen ware washing area. C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed several single use aluminum trays and lids stored facing up, exposed to contamination on top shelf of steamtable in main kitchen. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: All single use articles stored properly.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed cellphone stored on shelf above steamtable and prep table in main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: Cellphone stored properly.

Insects, rodents, and animals not present — Inspector Note: Observed exterior door in main kitchen left open allowing potential entry of pests; air curtain above door observed as inoperable. C/A: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. COS: Door was closed by PIC.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed expired fecal/vomit spill kit on-site for facility. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. COS: PIC purchased and EPA approved bleach and procedures are onsite.