Food Inspections

MONTERREY MEXICAN RESTAURANT

Inpection Notes

Violation of Code: [511-6-1.05(6)(n)] Concentration of chlorine sanitizer at dish surface in chemical sanitizing dish machine 0ppm after repeated attempts. Food contact surfaces must be sanitized at an effective concentration after cleaning. COS: Several changes were made including using a new sanitizer batch and cleaning the sanitizer intake wand before the dish machine finally began dispensing at around 50ppm. Corrected On-Site. New Violation. 14B Violation of Code: [511-6-1.05(10)(e)1,2,4] Plates and bowls stacked face up on clean utensil shelf in main kitchen. Clean equipment and utensils must be stored covered or inverted to prevent contamination from dust, splatter, and insects. New Violation. 15B Violation of Code: [511-6-1.05(3)(h),(i)] No test strips supplied for quat dispenser used at dishwashing station and for bar 3 compartment sink. Every chemical sanitizer used on site must have a testing kit that allows the user to determine its' concentration in ppm. New Violation.

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