MONTERREY MEXICAN RESTAURANT #21

Observed employee touching his hair with gloves, went on to put a bandana on this head, came back into the kitchen with the same gloves and proceeded to make a taco for the customer while holding the tortilla with his glove. C/A . Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

COS Employee was made to remove the gloves and wash his hands at the hand sink

While entering the kitchen I observed one employee drinking coffee from an open cup that was stored on the cutting board. Another employee was eating candy and drinking coffee from an pen cup at the prep station in the main kitchen. 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 Both coffees were disposed of and the candy were removed from the kitchen area

Observed ice machine with mold like build-up on the chute in the main kitchen. Ice was being used for drinks as well as cooling. C/A Cleaning 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 need to increase cleaning frequency of the ice bin and they have 10 days to correct the violation and submit pictures to EHS

Observed numerous flies throughout the kitchen. Observed staff is leaving the outdoor screen open and flies are getting in. Staff needs to be aware the doors are NOT self closing C/A Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Facility will need to find a way to control flies upon entering the facility

OBSERVED RICE, BEANS, SHREDDED CHICKEN AND CHEESE COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN. OBSERVED CONTAINERS OF SALSA STORED IN COOLER IN FRONT FOOD SERVICE AREA COLD HOLDING ABOVE 41F

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED 2 WORKING CONTAINERS HOLDING CHEMICALS WITH NO COMMON NAME LABEL IN BAR AND FRONT FOOD SERVICE AREA

C/A: CHEMICALS TAKEN FROM BULK SUPPLY AND PLACED IN WORKING CONTAINERS SHALL BEAR A COMMON NAME LABEL

COS: LABELS PLACED ON CONTAINERS

OBSERVED THE HANDLES OF SCOOPS SUBMERGED IN MULTIPLE CONTAINERS OF SEASONINGS IN MAIN KITCHEN AREA. OBSERVED THE HANDLE OF A SPOON/LADEL STORED INSIDE MARGARITA MIX IN BAR AREA

C/A: THE HANDLES OF SCOOPS/SPOONS SHALL BE STORED ABOVE THE FOOD PRODUCT IN-BETWEEN USES