Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score
(the higher the better) |
-
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
-
Insects, rodents present
[multiple violations]
-
Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
|
Regular
|
Mar 2, 2011
|
96 |
-
Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
|
Follow-Up
|
Mar 7, 2011
|
99 |
No violation noted during this evaluation.
|
Follow-Up
|
Mar 11, 2011
|
100 |
-
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding
-
Non-food contact surfaces of equipment not clean
-
Potentially hazardous foods are not kept at or above 140 (F) during hot holding. Actual Temperature
-
Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
|
Regular
|
May 31, 2012
|
96 |
-
Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding
-
Potentially hazardous foods are not kept at or below 45 degrees (F) during cold holding, except smoked fish not kept at or below 38 degrees (F) during cold holding. Actual Temperature______
|
Follow-Up
|
Jun 4, 2012
|
98 |
No violation noted during this evaluation.
|
Follow-Up
|
Jun 6, 2012
|
100 |
No violation noted during this evaluation.
|
Other
|
Jun 22, 2012
|
100 |
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