Mexico Lindo, 4950 W. Kenosha, Broken Arrow, OK - Restaurant inspection findings and violations, food safety

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Restaurant: MEXICO LINDO
Address: 4950 W. Kenosha, Broken Arrow, OK 74012
Phone: (918) 274-8079
Type: Food Services -With Bar
License #: 55853
Owner: ALBERTO GALVAN
Total inspections: 11
Last inspection: 09/15/10
Issued: 11/15/10
Expiration date: 11/15/11

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Inspection findings	Inspection Date	Type	Follow up
Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected Toxic Items Properly Used/Stored/Labeled Handling of food or ice minimized, proper use of utensils In-use food or ice dispensing utensils properly stored and used Dishwashing facilities properly designed, constructed, maintained, installed, located, operated. Non-food-contact surfaces of equipment and utensils clean. Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly. Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	09/15/2010	Routine	No
Food Protected during Storage, Display, Transportation, Service Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels In-use food or ice dispensing utensils properly stored and used Food or ice contact surfaces properly designed, constructed, maintained, installed, located, ANSI ap Non-food-contact surfaces of equipment and utensils clean. Floors, walls, ceilings in good repair, clean, constructed properly. Dressing rooms/lockers adequate, clean, used. Clean/soiled laundered items properly stored.	04/06/2010	Routine	No
Proper Cooling for Cooked/Prepared Food (140 - 70 F in 2 hrs./70 - 41/45 F in 4hrs.) Demonstration of Knowledge / Person In Charge Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature Posting of Consumer Advisories (Raw Shellfish, Raw / Undercooked Animal Foods Warning) Handling of food or ice minimized, proper use of utensils In-use food or ice dispensing utensils properly stored and used Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Non-food-contact surfaces of equipment and utensils clean. Proper storage and handling of clean sanitized equipment and utensils Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly. Authorized persons only in food preparation and storage areas. Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	02/17/2010	Routine	No
Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Non-food-contact surfaces of equipment and utensils clean. Lighting provided as required, fixtures shielded properly.	10/08/2009	Routine	No
Cross-Contamination of Raw/Cooked Foods/Other Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Non-food-contact surfaces of equipment and utensils clean. Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly.	08/04/2009	Routine	No
Food Protected during Storage, Display, Transportation, Service Cross-Contamination of Raw/Cooked Foods/Other Cold Hold (41/45 F) Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Non-food-contact surfaces of equipment and utensils clean. Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly.	05/13/2009	Routine	No
Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Non-food-contact surfaces of equipment and utensils clean. Floors, walls, ceilings in good repair, clean, constructed properly.	02/05/2009	Routine	No
Cold Hold (41/45 F) Handling of food or ice minimized, proper use of utensils Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Wiping cloths clean, use restricted, rinsed/stored in proper sanitizer. Non-food-contact surfaces of equipment and utensils clean. Authorized persons only in food preparation and storage areas.	11/18/2008	Routine	No
Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels Evidence of Rodent/Insect Contamination/Other Animals/Outer Openings Protected Manual/Mechanical Warewashing and Sanitizing at ( ) ppm/temperature Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro	08/11/2008	Routine	No
Food Protected during Storage, Display, Transportation, Service Handwash Facilities Adequate/Convenient/Accessible with Soap and Towels Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Thermometers provided and conspicuous Non-food-contact surfaces of equipment and utensils clean. Containers/receptacles/compactors, covered, adequate number, insect/rodent proof, clean Floors, walls, ceilings in good repair, clean, constructed properly. Good Hygienic Practices (Eating/Drinking/Smoking/Tobacco Use/Other)	05/13/2008	Routine	No
Food Protected during Storage, Display, Transportation, Service Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Handling of food or ice minimized, proper use of utensils Non-food contact surfaces properly designed, constructed, maintained, installed, located, ANSI appro Non-food-contact surfaces of equipment and utensils clean. Floors, walls, ceilings in good repair, clean, constructed properly. Lighting provided as required, fixtures shielded properly.	03/05/2008	Routine	No

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Mexico Lindo, 4950 W. Kenosha, Broken Arrow, OK - Restaurant inspection findings and violations

Inspection findings

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