MEXICO LINDO MEXICAN RESTAURANT receives B in Cobb County health inspection

1. 01

   Cooling time and temperature

   Item 6-1C ↗

   Observed sliced tomatoes in main kitchen prep top cooler not cooling at a rate to reach 41F within 4 hours. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: Sliced tomatoes discarded.

   Inspector’s full note +

   Code 511-6-1.04(6)(d)

   Observed sliced tomatoes in main kitchen prep top cooler not cooling at a rate to reach 41F within 4 hours. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: Sliced tomatoes discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗
   Corrected on siteNew violation
2. 02

   Toxic substance storage and use

   Item 8-2B ↗

   Observed 2 working containers of unlabeled and unidentifiable chemical in warewashing area of facility. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

   Inspector’s full note +

   Code 511-6-1.07(6)(b)

   Observed 2 working containers of unlabeled and unidentifiable chemical in warewashing area of facility. C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Bottles were labeled with common name (bleach) Corrected On-Site. New Violation.

   Official report · Item 8-2B ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.