MI MEXICO LINDO

3701 Nogalitos St San Antonio, TX 78211

License ID # 225010

Inspections
Latest Demerits
17
4


0-10 Demerits Excellent
11-20 Demerits Good
21-30 Demerits Acceptable
31+ Demerits Poor

Demerits Inspection Date Inspectors Notes
4 2018-01-11 32 Clean the inside area of the ice machine.

33 Dishwasher is out of soap and low on sanitizer.Do not use until more soap and sanitizer is installed.

43 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant.Need to shield some of the lights in the kitchen.

46 228.152(h) Toilet room receptacle, covered.Need to provide lids on the women's restroom's trashcans.


6 2017-10-10 15 * 228.65(a)(2) Bare hands contact with ready-to-eat foods.Employees need to use gloves when handling ready to eat foods.

22 * 228.33(c) Food Handler Training criteria.Need to have all employees take the 2 hour food handler course.

32 Clean the inside area of the ice machine.

33 Dishwasher is not dispensing enough sanitizer.Needs to be 50-75ppm.Clean on top of the dishwasher.

43 228.174(a)(1) Light bulbs shall be shielded, coated, or otherwise shatter-resistant.Need to shield some of the kitchen lights.

45 Repair the ceiling areas that are peeling off in the kitchen.


4 2017-07-20 10 * 228.113(1) Food-contact surfaces clean to sight and touch. ENSURE ICE MACHINE IS CLEANED AND SANITIZED REGULARLY TO PREVENT MOLD AND MILDEW GROWTH

31 * 228.149(a) Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing. OBSERVED FILLED COFFEE CUP AND SPOON BEING STORED IN THE HANDWASH SINK. ENSURE HAND WASHING STATION IS USED ONLY FOR

32 * 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable. OBSERVED SERVERAL FOOD ITEMS THROUGHOUT ESTABLISHMENT THAT WERE STORED IN TO GO BAGS. ENSURE FOOD IS ONLY STORED IN FOOD APPROVED BAGS.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. ENSURE MAIN VENT HOODS ARE CLEANED REGULARLY TO PREVENT AN ACCUMULATION OF GREASE AND OTHER DEBRIS.


6 2017-04-05 1 * 228.75(d)(1)(A) Cooling -- within 2 hours, 135-70°F. OBSERVED JUST COOKED RICE AND SOUP ON THE PREP TABLE BEING STORED ON THE PREP TABLE TO BE COOLED AND THEN PUT IN THE REACH IN COOLER. ENSURE PROPER COOLING METHODS ARE USED TO REACH A PROPER TEMPER

28 * 228.75(g)(1) Date marking prepare on site RTE/ TCS food. OBSERVED SEVERAL FOOD ITEMS IN REACH IN COOLER WITH/WITHOUT DATE LABELS. ENSURE ALL PREVIOUSLY PREPPED ITEMS AND FOODS THAT WILL BE KEPT AND USED FOR MORE THAN 24 HOURS HAVE A "PREPPED DATE" AN

32 * 228.223(j) Food-contact surfaces. smooth, non-absorbent and easily cleanable. Observed RAW MEAT being stored in "thank you" to go bags in multiple reach in freezers, ensure that all food is stored in proper food grade storage containers/bags.

37 228.66(a)(1)(D) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings. ENSURE FOODS IN THE REACH IN COOLER ALL HAVE LIDS OR WRAPPINGS TO PREVENT CONTAMINATION.

37 228.69(a)(1)(C) Storing the food at least 15 cm (6 inches) above the floor. OBSERVED BUCKET OF SUGAR OR SALT BEING STORED ON THE GROUND IN THE FRONT COUNTER AREA. ENSURE FOOD IS STORED AT LEAST 6 IN ABOVE THE GROUND.

42 228.113(3) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVED MAIN VENT HOOD OVER GRILL WITH AN ACCUMULATION OF GREASE, AND FOOD RESIDUE. ENSURE VENT HOODS ARE CLEANED REG


4 2016-12-14 1 -OBSERVED LARGE CONTAINER OF REFRIED BEANS IN REFRIGERATOR. THEY WERE COOKED YESTERDAY AND THE INTERNAL TEMPERATURE WAS 67 F. ANOTHER CONTAINER MADE THE SAME DAY WAS 57 F. -ONLY 6 HOURS ARE ALLOWED FOR COOLING TO 41 F. -COOL BEANS FROM 135 F TO 70 F WIT

10 OBSERVED GROWTH ON UPPER INNER PART OF ICE MAKER. CORRECTED ON SITE. CLEANED AND SANITIZED.

28 COOKED FOOD IN THE REFRIGERATOR KEPT FOR MORE THAN 24 HOURS WITHOUT DATE LABELD. COOKED FOOD KEPT FOR MORE THAN 24 HOURS MUST HAVE A USE BY DATE THAT IS A MAXIMUM OF SEVEN DAYS FROM THE DATE IT WAS PREPARED. CORRECTED ON SITE. ITEMS LABELED.

3 CARNE GUISADA IN HOT HOLD STEAM TABLE MEASURED 124 F. -FOODS IN HOT HOLD MUST BE HELD AT OR ABOVE 135 F. IF FOODS HAVE BEEN BELOW 135 F FOR MORE THAN 4 HOURS, THEY MUST BE DISCARDED. IF FOODS HAVE BEEN BELOW 135 F FOR LESS THAN 4 HOURS THEY MAY BE RAPI


3 2016-07-18 1 Soups in Reach-in cooler at 145F, Ensure Cooling -- within 2 hours to 70°F before placing in reach-in cooler.

31 Hand sink is hand washing only, ensure hand sink is free of other items.

37 Ensure Food is protected from cross contamination by storing the food in packages, covered containers, or wrappings.


3 2016-03-25 17 There are no paper towels at the hand washing sink.(front sink) Supply the handwash station with individual disposable towels.

22 Ensure registering and successfully completing a Food Manager Certification course.

8 Food employee washed hands in a 3-comp sink. Employees must wash hands in a hand wash sink.


3 2015-11-03 12 Foods not protected by storage in packages, covered containers, etc. Protect food from contamination by storing food in packages, covered containers, or wrappings.

17 There are no paper towels at the hand washing sink.(kitchen) Supply each handwash station with individual disposable paper towels.

8 Use this sink is for handwashing only.


6 2015-07-13 13 Refrigerated, ready-to-eat food not properly marked with a use by date. Date mark refrigerated, ready-to-eat food that is frequently unwrapped or dispensed using an acceptable method.

17 Hand wash station has no paper towels. Supply the handwash station with individual disposable towels.(front handsink)

21 Manual ware washing with sanitation cycle. Ensure 3-compartment sink is set up with a wash/rinse/sanitize compartment.

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course for every shift during hours of ope

25 Equipment used in storing food inside reach-in cooling units not properly cleaned. Food contact surfaces unsightly (dirty or not clean). Ice machine and cold hold units lack cleanliness. Clean food contact surfaces.

8 Observed employees food stored in reach-in holding similiar foods for customers, soda can in hand sink. Ensure employee foods are seperated from customer foods, ensure hand sink is for hand washing only.


13 2015-02-23 17 No soap at the hand washing sink.(In kitchen) Supply every handwashing sink with soap.

20 Storing toxic next to food items.(Bleach next to sugar) Store toxic items away from food and other items needing protection by spacing or partitioning.

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course

8 Employee dumping drinks in hand sink(Front hand sink Ice and Coffee) Use this sink is for handwashing only.


4 2015-02-23 17 No soap at the hand washing sink.(In kitchen) Supply every handwashing sink with soap.

20 Storing toxic next to food items.(Bleach next to sugar) Store toxic items away from food and other items needing protection by spacing or partitioning.

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC. Ensure registering and successfully completing a Food Manager Certification course

8 Employee dumping drinks in hand sink(Front hand sink Ice and Coffee) Use this sink is for handwashing only.


17 2014-10-03 14 Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. The establishment must have water under pressure at each access point in the food establishment during all hours of operation. Provide that front hand sink at counter has ho

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Provide that there is a certified food manager on shift at establishment at all times.

24 Most of the reach-in units lacked thermometers, Provide that all units have thermometers

27 Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.

9 Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement. Beans label faded, Flour missing label on clear tub.


5 2014-10-03 14 Hand sink has no hot water. Hot water at hand sink is less than 100 degrees. The establishment must have water under pressure at each access point in the food establishment during all hours of operation. Provide that front hand sink at counter has hot

22 Health Department issued Food Manager Certification Identification Card not present in the establishment or on the person of the PIC Provide that there is a certified food manager on shift at establishment at all times.

24 Most of the reach-in units lacked thermometers, Provide that all units have thermometers

27 Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.

9 Label is absent and descriptive statement. Label information shall include the common name of the food or an adequately descriptive identity statement. Beans label faded, Flour missing label on clear tub.


34 2013-05-09 11 No bare hand documentation.

11 Observed employee not using gloves or 2 safeguards when working with ready to eat foods.

12 Observed raw meats above menudo and cooked cactus.

16 Observed wait staff with no hand sink. Open food handling was observed. Install or relocate drink station to where hand sink is accessible.

18 Observed gnats and ants in the kitchen. Provide for pest control receipt.

21 Observed mechanical ware washing with no soap. The three compartment was not set up correctly

22 No certified food manager on site at the time of inspection.

24 Observed reach in cooler without thermometer.

25 Observed cups not completely dry. They had water condensation.

25 Observed tortilla holders in the dry rack ready to be used with food debris.

7 Observed employee not washing hands for 20 seconds. Employee was taught on site on hand washing process.

7 Wait staff was observed picking up dirty dishes and serving clean plates with food to customers.

9 Observd fish in grocerry bags iwth no manufacturing label. Management does not know where fish is purchased. Red-tag#000388


13 2013-05-09 11 No bare hand documentation.

11 Observed employee not using gloves or 2 safeguards when working with ready to eat foods.

12 Observed raw meats above menudo and cooked cactus.

16 Observed wait staff with no hand sink. Open food handling was observed. Install or relocate drink station to where hand sink is accessible.

18 Observed gnats and ants in the kitchen. Provide for pest control receipt.

21 Observed mechanical ware washing with no soap. The three compartment was not set up correctly

22 No certified food manager on site at the time of inspection.

24 Observed reach in cooler without thermometer.

25 Observed cups not completely dry. They had water condensation.

25 Observed tortilla holders in the dry rack ready to be used with food debris.

7 Observed employee not washing hands for 20 seconds. Employee was taught on site on hand washing process.

7 Wait staff was observed picking up dirty dishes and serving clean plates with food to customers.

9 Observd fish in grocerry bags iwth no manufacturing label. Management does not know where fish is purchased. Red-tag#000388


20 2012-11-06 12 Observed raw shelled eggs stored above produce in one fridge and raw shelled eggs stored above prepared food in another fridge. Ensure raw animal products, such as raw shelled eggs, are stored below and away from ready to eat foods and prepared foods.

13 Observed packages of shredded cheese that were opened 2 days ago in fridge without a date label. Ensure opened packages of potentially hazardous foods that are kept for more than 24 hours are date labeled with a USE BY DATE. The USE BY DATE should not

16 229.166 (g) (1) (A) HWS not provided. At time of inspection, there is not a handsink located at the waitress station where ice and drinks are dispensed or there is not one easily accessible. Ensure there is a handsink located at the waitress station or

17 At time of inspection, handsink in kitchen did not have paper towels. Ensure handsinks are equipped with paper towels at all times.

20 Observed box of coffee filters and pack of coffee creamer stored next to toxic items (cleaning chemicals) on shelf in waitress station. Ensure food items and single service items are not stored next to toxic items. Toxic items should be stored below an

25 Observed inside lip of ice machine with a sludge like substance. Ensure inside of ice machine is routinely cleaned to prevent accumulation of debris.


6 2012-11-06 12 Observed raw shelled eggs stored above produce in one fridge and raw shelled eggs stored above prepared food in another fridge. Ensure raw animal products, such as raw shelled eggs, are stored below and away from ready to eat foods and prepared foods.

13 Observed packages of shredded cheese that were opened 2 days ago in fridge without a date label. Ensure opened packages of potentially hazardous foods that are kept for more than 24 hours are date labeled with a USE BY DATE. The USE BY DATE should not

16 229.166 (g) (1) (A) HWS not provided. At time of inspection, there is not a handsink located at the waitress station where ice and drinks are dispensed or there is not one easily accessible. Ensure there is a handsink located at the waitress station or

17 At time of inspection, handsink in kitchen did not have paper towels. Ensure handsinks are equipped with paper towels at all times.

20 Observed box of coffee filters and pack of coffee creamer stored next to toxic items (cleaning chemicals) on shelf in waitress station. Ensure food items and single service items are not stored next to toxic items. Toxic items should be stored below an

25 Observed inside lip of ice machine with a sludge like substance. Ensure inside of ice machine is routinely cleaned to prevent accumulation of debris.


The information on this page is obtained from Texas state government records and is compiled from sanitation and safety inspections of named restaurants. Each inspection report is a "snapshot" of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more demerits than noted in their most recent inspection. Inspections conducted on any given day may not be representative of the overall, long-term conditions at the establishment. Because conditions can change rapidly, establishments are not graded or rated. This webpage is not the official source of this information and should not be relied upon as such. Source: San Antonio Metropolitan Health District. Data aggregation for KSAT by Web Services LLC