MONTERREY MEXICAN RESTAURANT

Observed, in grill prep area bottom reach in cooler right, multiple TCS foods cold holding above 41°F. See temperature log with asterisk of TCS food that was above 41°F. C/A: All time/temperature control for safety food shall be cold held below 41°F at all times. COS: Manager instructed employee to discard all tcs food in cooler. All food discarded.

Ambient air temperature of grill drawer cooler (right) was observed at 45°F and rose to 55°F when opened. C/A: Ambient air temperature shall be maintained in good repair and be accurate within the intended range of use. COS: Manager reset cooler and new reading 38°F.

Observed female employee actively washing dishes with the warewashing machine in the main kitchen, without proper sanitizer. Sanitizer was tested at 10ppm C/A Chlorine solution shall be maintained at 50 to 100 ppm. Cos Manager replaced the chlorine bottle and the sanitizer was tested above 50ppm

Observed several trays of raw chicken that was prepped earlier in the morning that were stored in the WIC in deep trays covered and stored on top of eachother. Observed raw shrimp that was prepped earlier in the day and was stored in a 5 gallon bucket filled to the brim and covered tightly with a lid C/A Cooling Methods

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS: Chicken was vented to cool off quickly and the shrimp was moved to smaller trays

Observed a grocery bag of raw cut beef thawing in the meat sink without running water. Employee had the water running in a small trickle for a short period of time after which it was turned off. The bag was resting in the sink and not submerged completely under water.

C/A 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: COS Manager turned on the water

Observed clean tableware stored on a lower shelf in the main kitchen having food splattered on the edge and on the top dish was covered with melted cheese. The area where dishes are placed, leads to a lot of food splatter

C/A Preset tableware wrapped/covered; Unused settings removed from table (C) (i) Preset Tableware.

1. Except as specified in subsection 2(i) below, tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.

2. Preset tableware may be exposed if:

(i) Unused settings are removed when a consumer is seated; or

(ii) Settings not removed when a consumer is seated are cleaned and sanitized before further use. COS Manager placed the dished in the sink to be re-washed

Observed a carton of raw eggs stored above RTE boiled potatoes and raw peppers at the bottom of the prep top unit in the main kitchen. Observed raw hamburger meat stored in the same tray with yellow American cheese. Observed raw chicken in the cooling drawer stored above raw beef in the main kitchen. Observed raw pork in the cooling drawer stored above uncovered shredded mozzarella and fresca cheese. C/A Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, COS: Eggs were removed and place in the WIC, Mozzarella cheese and fresca was discarded and the chicken was placed below and raw beef was placed on top

Observed several TCS food in the prep top nit that were holding above 41F. Observed TCS food stored in the cooling drawers in the main kitchen that were holding above 41F. Observed TCS foods that were holding above 41F in the RIC (glass doors) in the main cooler Observed TCS food stored at the prep top cooler that was holding above 41F C/A 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS All items were discarded

Observed hot time/temperature-controlled foods (TCS) are not rapidly cooled from 135f to cooled to 41f or below in 6 hours. (From 135f to 70f with 2 hours; then from 70f to 41f within 4 hours). Ex Chicken Wings, 3 trays of Melted Quesso. C/A Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS All food was placed the the freezer for rapid chill

Observed one employee actively eating from a plate on the counter in the server area. Upon questioning the manager stated they are no allowed to eat there. C/A Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas.

2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS EHS had the employee move to a designated area

Observed the ice bin chute with heavy accumulation of mold-like substance. Observed the nozzles to the soda dispensing machine with black mold-like accumulation. C/A leaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Facility has 10 day to correct the violation and email pictures to EHS

Observed employees were actively washing dishes at the warewashing while the concentration of the sanitizer was tested below 50ppm. C/A Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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 in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart Chlorine levels should be 50-100ppm COS facility has 10 days to correct the violation

Observed several boxes with meat stored directly on the floor in the WIF (one box of wings, one box of thighs, One box of beef and one box of pork) Floor was wet and slippery C/A Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

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

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. COS Boxes were moved off the floor

Observed a cooling unit with 4 drawers bellow the grill with an ambient temperature of 59F Observed the bottom of the prep unit with an ambient temperature of 45F Observed a one door RIC in the main kitchen with an ambient temperature of 48*F. C/A Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC has 72 hours to correct the violation and submit pictures to EHS

Observed, in grill prep 2 door bottom reach in cooler, multiple food items prepared from the previous day not date marked. Observed, in both bottom reach in coolers, food items not date marked. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC date marked items.

Observed, in grill prep 2 door bottom reach in cooler and both prep top coolers, the thermometer located in the back of the coolers and not the warmest part. CA: In a mechanically refrigerated unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit.

Observed, in grill prep, knives being stored in-between the prep top coolers between use. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored on a clean portion of the food preparation table or cooking equipment. COS: PIC replaced knives and put new knives on clean portion of prep table.

Observed, in grill prep area, prep top cooler (left) ambient temperature at 58°F. CA: Ambient air temperature shall be maintained in good repair and be accurate within the intended range of use. COS: PIC adjusted equipment. Ambient 36°F.

Observed TCS Foods (lettuce, guacamole, sliced avocado) stored in prep top cooler cold holding above 41 degrees. CA: Ensure cold holding of TCS food is 41 F or below at all times. COS: Food discarded.

Observed queso cheese hot holding below 135 F. CA: Hot holding of TCS food must be maintained at 135 F or higher at all times COS: Employee reheated to 165 F and above.

Observed numerous pans stored as cleaned, stored wet being stacked and not properly dried. C/A Must dry by air drying or dry with paper towel. Cloths may not be used to dry dishes. COS: Wet pans place at 3 compartment sink to be rewashed.

Observed floors in disrepair, accumulation of excessive ice build up under metal floors resulting in an uneven surface. CA: Ensure that Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.