MARISCO MEXICO LINDO, 239 W FRANCIS ST, Ontario, CA - Restaurant inspection findings and violations

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Business Info

Name: MARISCO MEXICO LINDO
Type: Public Eating Pl (60-99 Seats)
Address: 239 W FRANCIS ST, Ontario, CA 91761
County: San Bernardino
Total inspections: 7
Last inspection: 4/4/11
Comment: Retail-Food
Score
92
Add photo of this business Description:

Ratings Summary

Based on 1 vote

Overall Rating:
*****
5.0
Ratings in categories:
Food:
*****
5.0
Service:
*****
5.0
Price:
*****
5.0
Ambience:
*****
5.0
Cleanliness:
*****
5.0

Restaurant representatives - add corrected or new information about MARISCO MEXICO LINDO, 239 W FRANCIS ST, Ontario, CA »


Inspection findings

Inspection Date

Type

Score
  • Warewashing facilities: installed, maintained, use (-1 point)
    Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125) A thermometer must be readily available to monitor the temperature of the water at the warewashing sink. A warewashing sink used to wash wiping cloths, wash produce, or thaw food must be cleaned and sanitized before and after each use.
    Observed chlorine sanitizer bucket in excess at above 200ppm. Use test strips to properly measure sanitizer level at 100ppm-200ppm for chlorine.
  • Floors, walls and ceilings: built, maintained, and (-1 point)
    The walls / ceilings shall have durable, smooth, nonabsorbent, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114257, 114266, 114268, 114268.1, 114271, 114272) Cleaning must be an approved dustless method. (114268.1) Mats and duckboards, if used, must be removable and easily cleanable. (114272) Open-air barbecues or wood-burning ovens floor surfaces must extend a minimum of five feet and be impervious or easily cleanable. (114143(d))
    Observed excessive old food debris on the floor inside walk-in refrigerator. Clean and maintain.
  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    -Observed several dirty wiping cloths on counter tops and prep tables. Ensure all dirty wiping cloths are placed in sanitizer bucket after use at all times.
    -Observed chlorine sanitizer bucket level at 50ppm at cook's line. Ensure sanitizer level remains at 100ppm-200ppm for chlorine.
    Corrected.
  • Demonstration of knowledge
    2
    All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1)
  • Food separated and protected (-1 point)
    All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c)) All food shall be stored, prepared, displayed or held so that it is protected from contamination.
    -Observed open food containers inside reach-in without any lids. Ensure all foods are properly covered with a lid to prevent possible overhead contamination.
    Corrected.
  • Premises
    Non-critical Violation
    1
  • Equipment/Utensils - approved
    g
    Non-critical Violation


    • Post inspection comments:
    A grade posted.

    Provided to operator the following:
    -Towel sanitizing solution sheet
    -Cooking temperature sheet
 4/4/11Inspection - Routine92
  • Equipment/Utensils - approved
    g
    Non-critical Violation
  • Adequate ventilation and lighting
    1
    Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6"" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
  • Food Worker Certification (-2 points)
    All food handlers shall obtain a valid food worker certificate within 14 days of employment. (33.0410, 33.044)
    Observed 1 expired food handler card. Fax card to Office in San Bernardino w/in 14 days w/sheet provided.
  • Wiping cloths: properly used and stored (-1 point)
    Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1, 114185.3 (d-e)) Sponges shall not be used in contact with cleaned and sanitized or in-use food contact surfaces. (114135)
    Observed too much sanitizer on bucket w/cloth towels. Use test strips regularly to maintain concentration at 100 ppm at all times.
  • Food storage
    1
    Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6"" above the floor on approved shelving in an approved location to prevent possible contamination. (114047, 114049, 114051, 114053, 114055, 114067(h), 14069 (b))
  • Thermometers provided and accurate (-1 point)
    An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)
    Observed broken thermometer on small prep unit at cook's line (on left hand side). Provide thermometer to accurately monitor temperatures at 41 F or less.


    • Post inspection comments:
    A grade posted.

    -FHC info given.
 9/10/10Inspection - Routine93
No violation noted during this evaluation. 10/15/09Inspection - Routine95
No violation noted during this evaluation. 4/27/09Inspection - Routine92
No violation noted during this evaluation.

Post inspection comments:
NOTE:
Provide STERA SHEEN to use in the 2 compartment sink.
12/1/08Re-score Grade Inspection93
No violation noted during this evaluation. 11/24/08Inspection - Routine84
No violation noted during this evaluation. 11/27/07Inspection - Routine90

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1 User Review:

Audrey Lapin

Added on Aug 15, 2014 6:14 PM
Food:
*****
Service:
*****
Price:
*****
Ambience:
*****
Cleanliness:
*****
We eat here almost once a week and our wedding was catered by here .. omg I dont normally review places but this one is worth it. The owners are nice as well as the servers.. I have to say everything I have eaten I have loved. I really want the enchillada sauce recipe., but they wont give it up lol.. I have not been disappointed. Their ice tea is very delicious asj my husband he makes fun of me on how much I rave about it. Well I can go on and on but come check it out yoyrself ...
Would you recommend MARISCO MEXICO LINDO to others? Yes
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