Rodeo Mexican Restaurant

Observed spray bottle labeled peroxide with a clear substance in it. Inquired as to what toxic chemical was being held in the bottle. PIC stated that the bottles are used for their sanitizer to clean the tables. COS: PIC removed peroxide label from bottle and wrote sanitizer on it.

Observed no there were no hand drying provisions at the front waitress station handwash sink. COS: Employee refilled the paper towel dispenser. CA: Hand drying provisions shall be provided at all times at all handwash sinks.

Observed spray bottle with toxic chemicals stored in the dry storage area with no label. COS: PIC labeled the bottle and placed it back in the chemical storage area.

Observed food stored in the prep line cooler by the steam table above 41F. COS by manager discarding of the food above 41F. Manager needs to get the cooler checked to make sure it is working properly. Will follow up on the cooler.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.

Observed wet dishes stacked while wet. Need to allow dishes to completely air dry before stacking them.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed bucket of bean water stored right next to red sanitizer bucket. COS: PIC moved bean water to the other end of the line and covered it with a clear lid.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P