MONTERREY'S MEXICAN RESTAURANT

Personal cleanliness — Inspector Note: 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.

Wiping cloths: properly used and stored — Inspector Note: 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.

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

Adequate ventilation and lighting; designated areas used — Inspector Note: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: 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.

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

Single-use/single-service articles: properly stored, used — Inspector Note: 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.

Certified Food Protection Manager — Inspector Note: 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.

Food stored covered — Inspector Note: 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.

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

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