MONTERREY MEXICAN RESTAURANT

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: 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.

Proper cold holding temperatures — Inspector Note: 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.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: 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

Approved thawing methods used — Inspector Note: 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

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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