Food Inspections

MONTERREY MEXICAN RESTAURANT

Inpection Notes

Violation of Code: [511-6-1.04(4)(c)] Bag of ready to eat chicken nuggets were stored in contact with raw foods in prep top cooler. Sausage, cheese, and hot dogs were also stored nearby raw hamburgers. Ready to eat and raw foods must be separated according to their minimum internal cooking temperature to protect from contamination. Foods should be separated vertically in ascending order of cooking temperature from top to bottom. COS: Raw foods were moved to left side of the cooler, in correct order, and ready to eat items were moved to right side. Enough space was present in between sides to ensure segregation. Corrected On-Site. New Violation. 6-1B Violation of Code: [511-6-1.04(6)(f)] Pan of chicken in oil on flat top grill recorded at 122F. Time and temperature control for safety foods must be hot held at 135F or above. COS: Chicken moved to middle of grill and reheated. Corrected On-Site. New Violation. 6-1C Violation of Code: [511-6-1.04(6)(d)] Salsa prepared yesterday found in snap top plastic container within walk in cooler at 47F. Time and temperature control for safety foods must cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (6 hours total). COS: Salsa voluntarily discarded. Discussed how using large plastic containers with snap top lids prevent foods from cooling down quick enough. Encouraged use of smaller containers, and ice wands for longer duration in the future. Corrected On-Site. New Violation.

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