MI FONDITA CAFETERIA RESTAURANT INC
6059 JOHNSON
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 1/3/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/2/2025
High Priority
4
Intermediate
2
Basic
4
Total
10
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowls in bulk container of rice. Manager removed bowls. **Warning**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen glassfront cooler missing ambient thermometer. **Warning**
- 29-03-4:Basic - Water draining onto floor surface. Condensation drain line from kitchen glassfront cooler off fitting at drain line and going straight to floor and causing main drain line to leak from fitting onto floor. Employee reconnected line to fitting. **Corrected On-Site** **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers of prepared foods in kitchen glassfront cooler not labeled as to contents. **Repeat Violation** **Warning**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen GLASSFRONT - cooked squash (49F - Cooling); chicken soup (53F - Cooling); cooked chicken (46F - Cooling). Per employee all items prepared 12-1 and in unit overnight. See stop sale. **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In kitchen True reach in cooler, bags of raw chicken on shelf above container of unwashed raw peppers and whole head lettuce. Manager removed chicken to appropriate freezer. **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen GLASSFRONT - cooked beef (47F - Cold Holding); house salsa rojo (51F - Cold Holding); house salsa verde (52F - Cold Holding); cooked pork (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw steak (51F - Cold Holding); raw chicken (46F - Cold Holding). Per manager no items prepared or portioned today and all items in unit overnight. 2) In kitchen GLASSFRONT - cooked squash (49F - Cooling); chicken soup (53F - Cooling); cooked chicken (46F - Cooling). Per employee all items prepared 12-1 and in unit overnight. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen GLASSFRONT - cooked beef (47F - Cold Holding); house salsa rojo (51F - Cold Holding); house salsa verde (52F - Cold Holding); cooked pork (47F - Cold Holding); shredded cheese (48F - Cold Holding); raw steak (51F - Cold Holding); raw chicken (46F - Cold Holding). Per manager no items prepared or portioned today and all items in unit overnight. See stop sale. Top shelf of unit completely full and blocking air flow to rest of unit. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple small containers of prepared foods in kitchen glassfront cooler not date marked. Per manager all made over last 4 days. Manager added date marks. **Corrected On-Site** **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by triple sink. Manager relabeled as degreaser. **Corrected On-Site** **Warning**
Food safety inspection conducted on 1/2/2025 revealed 10 total violations (4 high priority, 2 intermediate, 4 basic).
Inspection on 10/15/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Inspection Details:
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. 1) Hole in wall below and to right of kitchen hand sink behind prep table exposing interior of wall structures and going through to bar in dining room. 2) Hole created around filter at a/c intake in dining room due to cover missing from intake. - From follow-up inspection 2024-10-15: Observed at callback inspection same. Holes patched and sealed from kitchen through to bar. Cover not replaced over a/c intake in dining room. **Time Extended**
Food safety inspection conducted on 10/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/14/2024
High Priority
2
Intermediate
1
Basic
7
Total
10
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen in front of cook line have heavy dust buildup. **Repeat Violation**
- 35A-03-4:Basic - Dead roaches on premises. 1) Observed 1 dead roach on table behind tortilla chip cabinet in kitchen. 2) Observed 1 dead roach on floor at far end of bar in dining room. Employee removed both and cleaned both areas. **Corrected On-Site**
- 36-22-4:Basic - Floor area(s) covered with standing water. Floor in kitchen has areas of standing water not properly dried after mopping.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Floor behind fliptop and cook line in kitchen has food debris buildup.
- 36-24-5:Basic - Hole in or other damage to wall. 1) Hole in wall below and to right of kitchen hand sink behind prep table exposing interior of wall structures and going through to bar in dining room. 2) Hole created around filter at a/c intake in dining room due to cover missing from intake.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in top of microwave cabinet.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Quart container of oil at cook line not labeled. **Repeat Violation**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches on back of hand sink in kitchen. Manager unable to kill as roaches went into wall behind seal of sink.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Germicidal cleaner and degreaser bottles on shelf with wine bottles at far end of bar. Employee removed both bottles. **Corrected On-Site**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer. **Repeat Violation**
Food safety inspection conducted on 10/14/2024 revealed 10 total violations (2 high priority, 1 intermediate, 7 basic).
Inspection on 9/17/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of cook line soiled with dust buildup. **Warning** - From follow-up inspection 2024-09-17: Observed at callback inspection same. **Time Extended**
- 05-06-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer. **Warning** - From follow-up inspection 2024-09-17: Observed at callback inspection same. **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer in back of kitchen, containers of frozen soup with no date marks when prepared. **Warning** - From follow-up inspection 2024-09-17: Observed at callback inspection same. **Time Extended**
Food safety inspection conducted on 9/17/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 9/16/2024
High Priority
8
Intermediate
4
Basic
5
Total
17
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of cook line soiled with dust buildup. **Warning**
- 10-08-5:Basic - Ice scoop handle in contact with ice. At front counter, ice scoop laying on ice with handle making contact. Employee removed scoop and properly store with handle out of ice. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on fliptop cooler doors have food debris buildup. **Repeat Violation** **Warning**
- 08B-12-5:Basic - Stored food not covered. In True reach in cooler in back of kitchen, containers of cooked shrimp and house guacamole at proper temperatures no covered. Manager covered with foil. **Corrected On-Site** **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled. Employee labeled. **Corrected On-Site** **Warning**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen glassfront cooler, chicken stock (61F - Cooling); cooked steak (55F - Cooling); chili green chilis (54F - Cooling); raw steak (51F - Cooling); cooked chicken (47F - Cooling). Per manager, all items prepared on 9-15 and in unit more than 6 hrs. See stopnsale. **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves after handling dirty pans and proceeded to repack tortillas without first washing hands. Reviewed with manager and employee proper procedures for hand washing. **Corrective Action Taken** **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In True reach in cooler, tortillas in standard printed to go bags. Employee removed and placed in correct food safe bags. **Corrected On-Site** **Warning**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In True reach in cooler at back of kitchen, bowl of raw chicken on top shelf above open containers of raw vegetables. Manager moved chicken to bottom of opposite side of cooler. **Corrected On-Site** **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen glassfront cooler, containers of raw prepped chicken and steak on shelf above containers of house red and green salsas. Employee rearranged cooler for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In kitchen glassfront cooler, chicken stock (61F - Cooling); cooked steak (55F - Cooling); chili green chilis (54F - Cooling); raw steak (51F - Cooling); cooked chicken (47F - Cooling). Per manager, all items prepared on 9-15 and in unit more than 6 hrs. 2) In kitchen glassfront cooler, milk (55F - Cold Holding); shredded cheese (45F - Cold Holding); cooked steak (45F - Cold Holding). Per manager all items in unit more than 4 hours and no items prepared or portioned today. **Repeat Violation** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glassfront cooler, milk (55F - Cold Holding); shredded cheese (45F - Cold Holding); cooked steak (45F - Cold Holding). Per manager all items in unit more than 4 hours and no items prepared or portioned today. See stop sale. 2) On fliptop cutting board under no temperature control, butter (63F - Cold Holding). Per manager prepped/opened at 8:00am. Manager placed in fliptop cooler to rechill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In kitchen tabletop steam well, rice (121-145F - Reheating 2.5 hrs); beans (148F - Reheating 2.5 hrs). Manager placed both items on stove to rapid reheat to 165F for proper reheating and hot holding. Second temperatures - rice (176F); beans (181F) **Corrected On-Site** **Warning**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen glassfront cooler, house salsa rojo 59F at 9:35am (prepared cooling since 8:00am) to 55F at 10:25am. Based on the times and temperatures salsa will not reach 40F in 4 hrs. Employee separated salsa into smaller containers and placed in reach in freezers to rapid chill. **Corrective Action Taken** **Warning**
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Batteries dead in probe thermometer. **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer in back of kitchen, containers of frozen soup with no date marks when prepared. **Warning**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on floor under triple sink. Employee marked as degreaser. **Corrected On-Site** **Warning**
Food safety inspection conducted on 9/16/2024 revealed 17 total violations (8 high priority, 4 intermediate, 5 basic).