MONTERREY MEXICAN RESTAURANT

2 findings recorded on Sep 21, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed the can opener blade equipment heavily soiled with debris.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The person in charge (PIC) moved the can opener blade equipment to the three compartment sink to be washed.//

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Observed the can opener blade equipment heavily soiled with debris.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: The person in charge (PIC) moved the can opener blade equipment to the three compartment sink to be washed.//

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 14A ↗

   Utensil storage

   Observed several utensils with their handles stored in direct contact with the seasoning inside the seasoning containers.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in…

   Inspector’s full note

   Inspection item: Inspection item 14A

   Code .04(4)(k)

   Observed several utensils with their handles stored in direct contact with the seasoning inside the seasoning containers.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The person in charge (PIC) placed the utensil handles in an upright position.//

   Official report · Item 14A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.