Mi Mexico Mexican Restaurant, 4600 S Atlantic Ave, New Smyrna Beach, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Exterior door has a gap at the threshold that opens to the outside. Side door.
- Basic - Food stored on floor. Cases of chips
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sour cream cooler. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl. Operator changed out chemical. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Operator not manually sanitizing after washing and rinsing at the the three compartment sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In left cookline cooler overnight per operator: raw chicken 48F, raw shrimp 45F, raw sausage 43F.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. TCS red sauce heated on stove and stored in steam table at 127F. Cheese sauce 63F, not heated on stove.
- High Priority - Raw animal food stored over/with ready-to-eat food freezer - not all products commercially packaged. Uncovered container of raw fish (employee food) on sheet pan of chili rellenos
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No soap provided at handwash sink. Cookline **Corrected On-Site**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Left cookline cooler
|
11/10/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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