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MEXICO LINDO

4224 W 31ST ST, CHICAGO, IL 60623 · Restaurant

4 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    7 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (COOKED CHICKEN, COOKED PORK AND COOKED BEEF) HELD FOR OVER 24 HOURS, WITHOUT PROPER LABELS CONTAINING NAME OF PRODUCT AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS WITH FOOD AND DIRT DEBRIS UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHIELDS ON THE LIGHTS LOCATED OVER THE RACK OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE LIGHT SHIELDS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK ON THE FAUCET OF THE 3 COMPARTMENT SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO METAL STEM THERMOMETER FOR THE FOOD HANDLER TO TAKE INTERNAL TEMPERATURES. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED A BOX OF WHOLE TOMATOES STORED ON THE FLOOR UNDER A PREP TABLE IN THE FOOD PREP AREA. OBSERVED SODA STOCK BEING STORED ON THE FLOOR OF THE CUSTOMER DINING AREA. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  3. Canvass

    11 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED FACILITIES NOT ABLE TO MAINTAIN PROPER TEMPERATURE OF 40F AND BELOW. OBSERVED A THREE DOOR REFRIGERATOR WITH AN INTERNAL TEMPERATURE OF 57.4F WITH POTENTIALLY HAZARDOUS FOODS INSIDE. ALL REFRIGERATION MUST HOLD AN INTERNAL TEMPERATURE OF 40F OR BELOW AT ALL TIMES. INSTRUCTED TO REPAIR AND MAINTAIN. EQUIPMENT TAGGED BY CDPH. CRITICAL VIOLATION 7-38-005(A).
    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: 1LB OF COOKED PORK AT 53.1F, 1/2 COOKED BEEF AT 54.2F, 3LBS OF COOKED CHICKEN AT 56.4F, 3LBS OF COOKED RICE AT 116.2F, 1LB OF CHEESE AT 68.7F, 1LB OF CUT LETTUCE AT 70.7, AND 1/2LB OF SLICED TOMATOES AT 69.8F. ITEMS VALUED AT $50. ALL ITEMS WERE DISCARDED AND DENATURED. CRITICAL VIOLATION 7-38-005(A).
    • 17. POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED
      • OBSERVED IMPROPER THAWING METHOD, RAW BEEF BEING THAWED AT ROOM TEMPERATURE. TEMPERATURE OF THE BEEF AT THE TIME OF THE INSPECTION WAS 39.5F. INSTRUCTED TO PROPERLY THAW ALL FOODS UNDER COLD RUNNING WATER. EMPLOYEE DID SO AFTER INSTRUCTED. SERIOUS VIOLATION 7-38-005(A).
    • 21. * CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED
      • OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. INSTRUCTED TO OBTAIN A CITY OF CHICAGO FOOD MANAGER TO HAVE ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • OBSERVED POTENTIALLY HAZARDOUS FOODS (COOKED CHICKEN, COOKED PORK AND COOKED BEEF) HELD FOR OVER 24 HOURS, WITHOUT PROPER LABELS CONTAINING NAME OF PRODUCT AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND HELD FOR OVER 24 HOURS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • OBSERVED FLOORS WITH FOOD AND DIRT DEBRIS UNDER AND BEHIND COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED NO LIGHT SHIELDS ON THE LIGHTS LOCATED OVER THE RACK OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE LIGHT SHIELDS AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • OBSERVED A LEAK ON THE FAUCET OF THE 3 COMPARTMENT SINK LOCATED IN THE FOOD PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED NO METAL STEM THERMOMETER FOR THE FOOD HANDLER TO TAKE INTERNAL TEMPERATURES. INSTRUCTED TO PROVIDE AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED A BOX OF WHOLE TOMATOES STORED ON THE FLOOR UNDER A PREP TABLE IN THE FOOD PREP AREA. OBSERVED SODA STOCK BEING STORED ON THE FLOOR OF THE CUSTOMER DINING AREA. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES FROM THE GROUND AND MAINTAIN.
    • 45. FOOD HANDLER REQUIREMENTS MET
      • OBSERVED FOOD HANDLERS REQUIREMENT NOT MET. INSTRUCTED TO MEET REQUIREMENT AND MAINTAIN.
  4. License

    0 infractions