MONTERREY'S MEXICAN RESTAURANT

1. Observed spoon stored in hand sink in server area of main kitchen near drink machine.
2. Observed employee rinse cleaning utensil in hand sink at bar along front food service area.

C/A: A handwashing facility may not be used for purposes other than hand-washing.

COS: Spoon removed, employee rewashed utensil at 3-compartment sink.

Observed employee preparing food with beard longer than 1/2 inch in grill area of main kitchen.

C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

1. Observed wiping cloths stored in QAC sanitizer measuring 0ppm along front food service/server area.
2. Observe wet wiping cloth stored on counter of steamtable in grill area of main kitchen.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

COS: Wiping cloth stored in sanitizer and QAC remade to 300ppm.

Observed several dishes wet nested on dish rack in grill area of main kitchen.

C/A: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food

COS: Dishes unstacked to air dry.

1. Observed employee phone and wallet stored on prep table in grill area of main kitchen.
2. Observed employee food items stored amongst service foods in server refrigerator along front food service area.

C/A: Areas designated for employees to eat, drink, store food/beverages, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

COS: Employee items stored correctly.

Observed food manager certificate stored in area behind server area near facility entrance not in public view.

C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

COS: Food manager certification moved to public view.

Observed tortillas chips (main kitchen), oil (grill in main kitchen), chunky avocado and sauces (inside prep top in main kitchen), water and tea pitchers (lobby serving area), and lime (bar) stored uncovered exposed to contamination.

C/A: Unless actively cooling, all food must be stored covered.

COS: All food covered.

Observed employee actively sanitizing dishes in 3-compartment sink in main kitchen in chlorine sanitizer measuring 10ppm.

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified : A chlorine solution shall have a concentration within 50ppm-100ppm.

COS: Chlorine sanitizer corrected to 50ppm.

1. Observed can opener blade at prep table in main kitchen heavily soiled with accumulated food reside.
2. Observed interior of ice machine in main kitchen soiled with black and brown residue.
3. Observed interior lid of ice bin at drink station in server area soiled with brown accumulation.

COS: All equipment cleaned and sanitized.

1. Observed beverage cups stored exposed to splash from hand-wash station in server area.
2. Observed salsa cups stored facing up in crate along prep table in server area of front food service area.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted.

Observed single use aluminum bowls and lids stored facing up on top shelf in main kitchen grill area.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed TCS foods stored above 41F in the WIC and Baine-marie cooler in main kitchen (see asterisk).

C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F (5°C) or below.

COS: Food discarded in Baine-mare held overnight other foods put in unit today placed in ice bath; PIC advised that WIC temperatures fluctuated due to opening and closing of door due to prep. Thermostat adjusted and food re-tempted; EHS observed temperatures dropped 1-2 degrees.

Observed in-use Baine-mare cooler cold holding at above 41F in main kitchen.

C/A: Replace or service unit to cold hold at 41F and below. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

COS: All food removed from unit and unit placed out of service. PIC called repair person to service unit. Unit must not be used until serviced and observed holding temperatures at 41F and below.

1. Observed ceilings and walls in main kitchen soiled with accumulated dust.
2. Observed floor in disrepair, buckled and creating trip hazard entering WIC in main kitchen.

C/A: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed TCS foods stored above 41F in the WIC and stove drawers in main kitchen (see asterisk).

C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS food shall be maintained at 41°F (5°C) or below.

COS: Some food discarded; PIC advised that on Thursdays coolers and stove drawers are deep cleaned for about 1 hour which caused temperature fluctuations. Food re-tempted and observed temperatures dropped 1-2 degrees.

Observed raw shrimp stored above guacamole in bottom prep unit. C/A- Food shall be stored and separated based on minimum internal cooked temperature with ready to eat foods above raw animal foods COS- PIC moved raw shrimp to bottom shelf and guacamole on top shelf.

Observed sanitizer bucket at 10ppm chlorine. Employee stated sanitizer buckets are always made at 10ppm chlorine. C/A- Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Chlorine is 50-100ppm and WAC is 200-400ppm COS- Employee remade sanitizer bucket to 100ppm chlorine