MONTERREY MEXICAN RESTAURANT

4 findings recorded on Oct 21, 2026. 3 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed black slime buildup along food contact surface of drink machine soda dispensing nozzle in front food service area. Observed black and pink slime buildup along food contact surface of soda gun nozzle in bar area.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed black slime buildup along food contact surface of drink machine soda dispensing nozzle in front food service area. Observed black and pink slime buildup along food contact surface of soda gun nozzle in bar area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. New Violation. Correct By: 10/31/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Oct 31, 2026

2. Violation recordedItem 5-1B ↗

   Reheating for hot holding

   Observed deep half pan of rice not reheating at a rate to reach 165F within 2 hours on main kitchen stove top. C/A: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours.

   Inspector’s full note

   Inspection item: Proper reheating procedures for hot holding

   Code 511-6-1.04(5)(h)

   Observed deep half pan of rice not reheating at a rate to reach 165F within 2 hours on main kitchen stove top. C/A: Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. COS: Rice was divided into two smaller pans, reached 185F and 186F at 12:45pm Corrected On-Site. New Violation.

   Official report · Item 5-1B ↗

   Marked corrected on site

3. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed pico de gallo packed tightly in large pan with lid on top not cooling at a rate to reach 41F within 4 hours in main kitchen walk in cooler. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed pico de gallo packed tightly in large pan with lid on top not cooling at a rate to reach 41F within 4 hours in main kitchen walk in cooler. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. COS: Pico de gallo was separated into two smaller pans. Ice paddle and ice was placed in pans which were moved to walk in freezer uncovered; cooled to 36F and 35F at 12:45pm Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

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