El Monterrey Restaurant - Johnson County Community Health Services

El Monterrey Restaurant
503 N Maguire #E
Warrensburg, MO 64093
(660) 747-1600
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Date: 12/26/18
Reason for Inspection: Routine
Score: 90

Priority Violations:
3-501.17A Several food items in glass front refrigerator had not date marking. CORRECTED

Core Violations: NONE

COMMENTS:

Date: 9/26/18
Reason for Inspection: Routine
Score: 95

Priority Violations: NONE

Core Violations:
3-304.12A Chips scoop laid in chip warming machine. Handle was touching chips. Manager corrected by placing scoop on washable/sanitizable tray on top of machine. CORRECTED

4-601.11C Inside of prep area chest freezer has build-up of spilled ingredients from making dishes.

4-901.11A Plastic pop cups were wet stacked when stored on shelves. CORRECTED

COMMENTS:

Date: 06/25/2018
Reason for Inspection: Follow-up

Priority Violations:
4-601.11A

Can opener blade observed with build-up of food debris. Manager placed can opener in dish wash area to be cleaned. CORRECTED
Ice machine interior observed with build-up of black matter. CORRECTED

Core Violations:
4-901.11A Drink glasses observed wet stacked. CORRECTED

3-302.11A4 Multiple containers of food in walk-in cooler observed with no covering. All food must be covered to prevent the potential of contamination. CORRECTED

4-501.12 The cutting board(s) along the large make table observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. CORRECTED

4-501.11B Gasket on make table door observed torn. CORRECTED

6-501.11 Floor tiles throughout kitchen – production area dish wash area observed missing or damaged. Floor tiles must be in good condition to aid in the cleaning and to prevent potential harborage of pest.

COMMENTS:

Date: 06/20/2018
Reason for Inspection: Routine
Score: 74

Priority Violations:
4-601.11A

Can opener blade observed with build-up of food debris. CORRECTED
Ice machine interior observed with build-up of black matter.

Core Violations:
4-901.11A Drink glasses observed wet stacked.

3-302.11A4 Multiple containers of food in walk-in cooler observed with no covering. All food must be covered to prevent the potential of contamination.

4-501.12 The cutting board(s) along the large make table observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.

4-501.11B Gasket on make table door observed torn.

4-601.11C Gasket on walk-in cooler door observed with build-up of debris.

Date: 12/29/2017
Reason for Inspection: Follow-up

Priority Violations:
3-501.16A2 Cold hold prep station bins had temperatures in upper 40s/lower 50s which was above 41°F. Prep cook and manager could not find thermostat or adjustment knob for cooling unit. CORRECTED.
JC-3-4-5-4B Food manager/head cook did not have food handler’s card. CORRECTED.
3-501.17A Several trays of prepared foods in refrigeration had no date labels. CORRECTED.

Core Violations:
3-305.11A2 1) Several trays of uncovered food sat on table next to trash can in dishwashing room with no protection or dates. 2) Several trays of uncovered food were in walk in cooler on shelves with boxes of fruit stored above. CORRECTED.
4-904.11B Container of steak knives used by wait staff were stored with handles down and mouth contact blades accessible by grabbing with hand. Handles are to be up for better access and sanitation. CORRECTED.
3-304.13 Chili relleno’s were stored on terry cloth towels in tray in refrigeration. CORRECTED.

COMMENTS:
Temperature Log: Walk in cooler: cut pepper 31°F guacamole 31°F sauces 36°F Hot hold prep station: taco meat 152°F shredded chicken 150°F refried beans 161°F Hot hold: quesa sauce 135°F Freezer: all foods frozen solid Refrigerator: gallon milk 32°F Cold hold prep line table: pico 50°F sauces 48 guacamole °F48°F Additional refrigeration: raw chicken 40°F raw beef 41°F shrimp 39°F Sanitation: dishwasher 200ppm chlorine.
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Date: 12/26/2017
Reason for Inspection: Routine
Score: 56

Priority Violations:
3-501.16A2 Cold hold prep station bins had temperatures in upper 40s/lower 50s which was above 41°F. Prep cook and manager could not find thermostat or adjustment knob for cooling unit.
JC-3-4-5-4B Food manager/head cook did not have food handler’s card.
3-501.17A Several trays of prepared foods in refrigeration had no date labels.
4-601.11A Table mounted can opener had buildup of food stuffs that may contaminate further canned foods. CORRECTED.

Core Violations:
4-904.11B Container of steak knives used by wait staff were stored with handles down and mouth contact blades accessible by grabbing with hand. Handles are to be up for better access and sanitation.
3-304.13 Chili relleno’s were stored on terry cloth towels in tray in refrigeration.
3-305.11A2 1) Several trays of uncovered food sat on table next to trash can in dishwashing room with no protection or dates. 2) Several trays of uncovered food were in walk in cooler on shelves with boxes of fruit stored above

COMMENTS:
Temperature Log: Walk in cooler: cut pepper 31°F guacamole 31°F sauces 36°F Hot hold prep station: taco meat 152°F shredded chicken 150°F refried beans 161°F Hot hold: quesa sauce 135°F Freezer: all foods frozen solid Refrigerator: gallon milk 32°F Cold hold prep line table: pico 50°F sauces 48 guacamole °F48°F Additional refrigeration: raw chicken 40°F raw beef 41°F shrimp 39°F Sanitation: dishwasher 200ppm chlorine.
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Date: 06/23/2017
Reason for Inspection: Routine
Score: 98

Priority Violations: NONE.

Core Violations:
4-901.11A Red drink cups were wet stacked after washing and sanitizing.
3-305.11A1 Six trays of food in refrigeration were uncovered. Majority had coverings and proper dating labels as required. CORRECTED.

COMMENTS:
Temperature log: Walk in cooler: milk 26°F eggs 26°F shredded chicken 29°F raw beef 29°F Cold hold prep: Pico da Gallo 41°F guacamole 41 imitation crab meat 41°F Hot hold prep: Refried beans 145°F taco meat 149°F Freezer: all food frozen solid Refrigerator: steak 34°F bacon wrapped shrimp 36°F Sanitation: Dishwasher 100ppm chlorine.
______________________________________________________________
Date: 09/27/2016

Reason for Inspection: Follow-up

Priority Violations:
4-601.11a The following food contact surfaces were found soiled by food and/or mold: 1) Slushie machine in bar 2) Can opener. CORRECTED.
3-501.16b Prep table units in kitchen not holding temperature below 41°F. CORRECTED.

Core Violations:
3-305.11A2 Food in chest freezer not stored in a manner that prevents contamination. Food spilt inside and multiple different types of food frozen to each other. CORRECTED.

COMMENTS: NONE.
______________________________________________________________
Date: 09/21/2016

Reason for Inspection: Routine

Score 67

Priority Violations:
4-601.11a The following food contact surfaces were found soiled by food and/or mold: 1) Slushie machine in bar 2) Can opener.
3-501.16b Prep table units in kitchen not holding temperature below 41°F.

Core Violations:
3-305.11A2 Food in chest freezer not stored in a manner that prevents contamination. Food spilt inside and multiple different types of food frozen to each other.
4-501.12 Cutting board in bar has deep cuts. CORRECTED.
3-305.11a3 Sacks of flour sugar and beans found stored on floor in dry storage room. CORRECTED.

COMMENTS:
Temperature Log Hot Holding: Chicken 150°F Queso 140°F Cheese 140°F Refrigerator: Cheese 51°F Prep Table: Cheese 46 Salsa 41°F Walk in Cooler: Lettuce 39°F NOTE: Check sanitizer containers on dishwashing unit.
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Date: 03/16/2016
Reason for Inspection: Routine
Score 89

Priority Violations:
3-302.11A1 Box of uncooked sausage and pan of thawing steaks sitting on shelf above box of lemons and bagged lettuce. CORRECTED

Core Violations:
3-304.12A In use knife (dirty) stored between wall and side of prep table. The wall and this edge of the prep table do not get cleaned. Even if you put a “clean” knife in this area it would get dirty as the wall and the side of prep table is not cleaned. CORRECTED

COMMENTS:
Temperature log: Chicken 160°F hot holding, beef 39°F walk-in cooler, milk 40°F glass door ref, sour cream 39°F prep table.
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Date: 11/23/2015
Reason for Inspection: Follow-up

Priority Violations:
7-203.11 Old Dish soap buckets (3) used to store salsa and drink ice. 23 Nov 15 All buckets in use are food buckets. CORRECTED
4-901.11A Pans and glasses were found stacked while wet after cleaning and chemical sanitization. This item has been noted 3/18/15 6/29/15 7/2/15 10/19/15 and today. 23 Nov 15 Pans found wet stacked and corrected at the time of inspection. CORRECTED
4-601.11A Can opener dirty with built up food material on blade . Also noted on 10/16/15. CORRECTED

Core Violations:
6-301.12A No towels at hand sink in kitchen. No soap at hand sink in dish room. 23 Nov 15 NO towels at sink next to ice machine. Towels added to dispenser during visit. CORRECTED

COMMENTS: NONE
______________________________________________________________
Date: 11/19/2015
Reason for Inspection: Routine
Score 38

Priority Violations:
4-501.114A No sanitizer present in washing cycle. Noted on 10/16/15 and again today. Bucket has sanitizer but feed hose is clogged. No test strips on site. Staff showed how to cut feed line short to unclog line. CORRECTED
4-601.11A Can opener dirty with built up food material on blade . Also noted on 10/16/15.
3-302.11A2 Raw meats stored in walk-in above peppers. CORRECTED
3-302.11A4 Several items in walk in are uncovered in walk in- Cooked chicken salsa cheese refried beans. Items uncovered in prep table – tomato paste. CORRECTED
4-901.11A Pans and glasses were found stacked while wet after cleaning and chemical sanitization. This item has been noted 3/18/15 6/29/15 7/2/15 10/19/15 and today.
7-203.11 Old Dish soap buckets (3) used to store salsa and drink ice.

Core Violations:
6-301.12A No towels at hand sink in kitchen. No soap at hand sink in dish room.
3-305.11A1 Bag of salt sitting on the kitchen floor. CORRECTED

COMMENTS:
Food training requirement is met Managers and 25% of workers trained.
Temperature log: Refried beans 145°F hot holding salsa 39°F small walk-in sliced onions 39°F large walk-in raw beef 40°F prep table Sanitizer dishwasher after correction 150 ppm chlorine.
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Date: 10/9/2015
Reason for Inspection: Follow-up

Priority Violations:
4-901.11A Found cups wet stacked. NOTE: previously noted on 10/3 2/26 and 6/29 CORRECTED
JC-3-4-5-4B Only 3 employees with food safety training no managers with training. CORRECTED
4-501.114A No sanitizer present in washing cycle. CORRECTED
4-601.11A The following items were found to have been soiled by food debris mold slime or grease: 1) mold/slime on inside of Pepsi soda dispenser nozzle 2+3) Both tea dispenser nozzles in serving area 4) can opener in kitchen. CORRECTED
JC-3-4-6-5 Most recent inspection report not posted for customers to view. CORRECTED

Core Violations:
6-501.11 Gap between door and door frame on door from dishwashing room to outside. CORRECTED
4-601.11C Mold on dispenser of margarita machine in bar. Not on part that touches the margarita mix. CORRECTED

COMMENTS: NONE
______________________________________________________________
Date: 10/16/2015
Reason for Inspection: Routine
Score 0

Priority Violations:
4-901.11A Found cups wet stacked. NOTE: previously noted on 10/3 2/26 and 6/29
4-601.11A The following items were found to have been soiled by food debris mold slime or grease: 1) mold/slime on inside of Pepsi soda dispenser nozzle 2+3) Both tea dispenser nozzles in serving area 4) can opener in kitchen
3-501.16B The following were found to be held at a temperature over 41°F: Lettuce 51°F Cheese 50°F Onions 51°F Raw Beef 50°F Enchilada sauce 51°F. The following were found to be held at a temperature above 41°F in the prep table: Raw Chicken 49°F Raw shrimp 49°F. *All food prepared or delivered within last 4 hours was moved to 2^nd cooler food older than 4 hours thrown out* CORRECTED
2-401.11A Employee found to be drinking a soda from a can while in kitchen. *Drink thrown away* CORRECTED
4-501.114A No sanitizer present in washing cycle.
JC-3-4-6-5 Most recent inspection report not posted for customers to view.
JC-3-4-5-4B Only 3 employees with food safety training no managers with training.

Core Violations:
4-601.11C Mold on dispenser of margarita machine in bar. Not on part that touches the margarita mix.
6-501.11 Gap between door and door frame on door from dishwashing room to outside.

COMMENTS:
Temperature Log: Walk in Cooler: Milk 36°F Salsa 39°F Lettuce 51°F Cheese 50°F Onions 51°F Hot Hold: Queso 135°F Rice 140°F Chicken 141°F Prep Table: Guacamole 41°F Fries 39°F Raw Chicken 49°F Deep Freezer: Corn Dog 26°F Fish 12°F
______________________________________________________________
Date: 07/02/2015
Reason for Inspection: Follow-up

Priority Violations:
3-302.11A1 Observed raw meat stored above ready to eat foods in walk in cooler. CORRECTED (06/29/2015)
7-102.11 Observed bottles with chemicals in them unlabeled in dishwashing room. CORRECTED
7-203.11 Observed a Dawn soap container holding lettuce. CORRECTED (06/29/2015)
4-601.11A Observed slime/mold inside ice machine in kitchen. Observed black mold inside margarita dispenser in bar; inside the dispenser and on inside of lid. CORRECTED

Core Violations:
4-601.11C Observed mold underneath soda dispenser in serving area but not touching dispenser. CORRECTED
5-205.15B Observed leak from faucet on hand washing sink in serving room. CORRECTED
3-305.11A1 Observed sugar stored on floor in alcove in dishwashing room. CORRECTED
6-501.111B Mouse dropping seen on floor of storage alcove in dishwashing room. CORRECTED
4-901.11A Pans in dishwashing room observed damp/wet when stacked. Note: Feb. 26 2015 and June 29 2015; will be recorded as priority if not corrected on next routine inspection. Discussed with manager and staff how to properly allow dishes to dry and the importance of allowing them to dry.
6-501.11 Observed broken tiles by door to outside in dishwashing room. Note: Repairs week of July 6th 2015. Door in dishwashing room to outside does not have a tight seal and frame is loose. Note: Frame has been fixed still gap under door. No light available in women’s bathroom. Glass door to outside from main dining room has gap on bottom left.
4-501.11A Observed a missing piece in the hood above grill. CORRECTED
3-302.12 Containers in kitchen above back prep table by ice machine have no label to distinguish ingredients. CORRECTED
6-301.12A No hand towels at hand washing sink in bar. CORRECTED (06/29/2015)

COMMENTS: NONE
______________________________________________________________
Date: 06/29/2015
Reason for Inspection: Routine
Score 38

Priority Violations:
4-601.11A Observed slime/mold inside ice machine in kitchen. Observed black mold inside margarita dispenser in bar; inside the dispenser and on inside of lid.
7-102.11 Observed bottles with chemicals in them unlabeled in dishwashing room. CORRECTED
7-203.11 Observed a Dawn soap container holding lettuce. CORRECTED
3-302.11A1 Observed raw meat stored above ready to eat foods in walk in cooler. CORRECTED
4-501.11A Observed a missing piece in the hood above grill.

Core Violations:
4-601.11C Observed mold underneath soda dispenser in serving area but not touching dispenser.
3-302.12 Containers in kitchen above back prep table by ice machine have no label to distinguish ingredients.
6-301.12A No hand towels at hand washing sink in bar. CORRECTED
6-501.11 Observed broken tiles by door to outside in dishwashing room. Door in dishwashing room to outside does not have a tight seal and frame is loose. No light available in women’s bathroom. Glass door to outside from main dining room has gap on bottom left.
4-901.11A Pans in dishwashing room observed still damp/wet when stacked. Noted on March 18 and 19, 2015 and Feb. 26 2015; will be recorded as priority if not corrected on re-inspection.
6-501.111B Mouse dropping seen on floor of storage alcove in dishwashing room.
3-305.11A1 Observed sugar stored on floor in alcove in dishwashing room.
5-205.15B Observed leak from faucet on hand washing sink in serving room.

COMMENTS:
Temperature Log: Hamburger meat 138°F Hot Holding, Queso 145°F, Hot Holding Sour cream 30°F Prep Table, Fish 19°F Deep Freezer, Raw Beef 30°F Walk in Cooler, Milk 39°F Walk in Cooler
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Date: 03/19/2015
Reason for Inspection: Follow-Up

Critical Violations:
4-601.11A The following utensils were observed soiled to sight and touch: 1) Dirty dishes stored on clean shelving. Dishes not cleaned properly 2) Eating utensils stored mouth piece up. CORRECTED
4-501.11B The door of the chest freezer is damaged and insulation exposed. CORRECTED
2-401.11A Employee speaking on a cell phone while preparing food. CORRECTED
JC-3-4-5-4B At all times of food establishment operation all persons acting in a management or supervisory capacity and at least one-quarter (25%) of food employees on duty must have documentation of approved food safety program certification available during working hours. CORRECTED

Non-Critical Violations:
3-501.15A The methods used for cooling were not adequate. Cheese sauce above 50°F after 24 hours of cooling. Cheese thrown out. CORRECTED
6-301.12A Paper towel dispenser not working at waiter/waitress station. CORRECTED
6-301.11 Soap was not provided at the hand washing lavatory in the dishwash room. CORRECTED
6-501.11 Ceiling tile out above tortilla warmer. Some ceiling tiles water stained or in disrepair. *****Corrected during reinspection. CORRECTED
4-601.11C The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust dirt food residue and/or other debris: 1) Exterior surface of the tortilla warmer. 2) Some walls floors and ceilings in facility. CORRECTED
4-501.114A Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer detected. CORRECTED
5-205.15B Plumbing connections to the waiter handwash sink are leaking. CORRECTED
4-302.14 There is no test kit for a chlorine sanitizer located in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions. CORRECTED
6-202.11A No light shields covering the light bulbs located over the grill/fryer. CORRECTED
4-901.11A Pans and glasses were found stacked while wet after cleaning and chemical sanitization.
4-204.112B There was no temperature measuring device located in the cook line cold prep table. CORRECTED
______________________________________________________________
Date: 03/18/2015
Reason for Inspection: Routine
Score 49

Critical Violations:
JC-3-4-5-4B At all times of food establishment operation all persons acting in a management or supervisory capacity and at least one-quarter (25%) of food employees on duty must have documentation of approved food safety program certification available during working hours.
4-601.11A The following utensils were observed soiled to sight and touch: 1) Dirty dishes stored on clean shelving. Dishes not cleaned properly 2) Eating utensils stored mouth piece up.
2-401.11A Employee speaking on a cell phone while preparing food.
4-501.11B The door of the chest freezer is damaged and insulation exposed.

Non-Critical Violations:
4-901.11A Pans and glasses were found stacked while wet after cleaning and chemical sanitization.
3-501.15A The methods used for cooling were not adequate. Cheese sauce above 50°F after 24 hours of cooling. Cheese thrown out. CORRECTED
4-204.112B There was no temperature measuring device located in the cook line cold prep table.
6-202.11A No light shields covering the light bulbs located over the grill/fryer.
4-501.114A Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer detected.
5-205.15B Plumbing connections to the waiter handwash sink are leaking.
4-302.14 There is no test kit for a chlorine sanitizer located in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions.
6-501.11 Ceiling tile out above tortilla warmer. Some ceiling tiles water stained or in disrepair. *****Corrected during reinspection.
6-301.11 Soap was not provided at the hand washing lavatory in the dishwash room. CORRECTED
6-301.12A Paper towel dispenser not working at waiter/waitress station.
4-601.11C The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust dirt food residue and/or other debris: 1) Exterior surface of the tortilla warmer. 2) Some walls floors and ceilings in facility.

COMMENTS:
This facility was not in compliance by the first follow-up inspection. To be in compliance a facility must have all critical items corrected and 75 percent of non-criticals corrected. A second follow-up inspection will be conducted on 3/25/2015.
______________________________________________________________
Date: 02/26/2015
Reason for Inspection: Routine
Score: 49

Critical Violations:
2-401.11A Employee speaking on a cell phone while preparing food.
4-501.11B The door of the chest freezer is damaged and insulation exposed.
3-501.15A The methods used for cooling were not adequate. Cheese sauce above 50°F after 24 hours of cooling. Cheese thrown out. CORRECTED
4-601.11A The following utensils were observed soiled to sight and touch: 1) Dirty dishes stored on clean shelving. Dishes not cleaned properly 2) Eating utensils stored mouth piece up. CORRECTED
JC-3-4-5-4B At all times of food establishment operation all persons acting in a management or supervisory capacity and at least one-quarter (25%) of food employees on duty must have documentation of approved food safety program certification available during working hours.

Non-Critical Violations:
5-205.15B Plumbing connections to the waiter handwash sink are leaking.
4-204.112B There was no temperature measuring device located in the cook line cold prep table.
4-501.114A Chlorine sanitizing solution used was not at an acceptable concentration. No sanitizer detected.
6-501.11 Ceiling tile out above tortilla warmer. Some ceiling tiles water stained or in disrepair.
6-301.11 Soap was not provided at the hand washing lavatory in the dishwash room. CORRECTED
6-301.12A Paper towel dispenser not working at waiter/waitress station.
4-901.11A Pans and glasses were found stacked while wet after cleaning and chemical sanitization.
6-202.11A No light shields covering the light bulbs located over the grill/fryer.
4-601.11C The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust dirt food residue and/or other debris: 1) Exterior surface of the tortilla warmer. 2) Some walls floors and ceilings in facility.
4-302.14 There is no test kit for a chlorine sanitizer located in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions.

COMMENTS:
Temperature Log:
Ambient Air: Food in freezer frozen solid. walkin cooler 34°F. Pepsi refrige 40°F. cold prep table 40°F. Dishwash room walkin cooler 38°F.
Hot Hold: Whiter cheese 150°F. Refried Beans 145°F
Cold Hold: Guacamole 40°F. Sour Cream 42°F. White cheese sauce 54°F 52°F 48°F (White cheese thrown out)
______________________________________________________________
Date: 10/03/2014
Reason for Inspection: Routine
Score 56

Critical Violations:
4-601.11A Soiled dishes stored with clean dishes and can opener blade has build up of food on it. CORRECTED
3-302.11A1 Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs stored above lettuce and salsa. Vitamins stored above food prep table. CORRECTED

Non-Critical Violations:
6-202.11A Light shield missing on light bulb located above deep fryer.
4-501.11A Cooks reachin cooler was observed in a state of disrepair. Water standing in base of unit.
4-302.14 There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
3-305.11A3 Avocados stored on the floor and/or food stored less than 6
6-301.11 Soap was not provided at the handwashing lavatory in the ladies restroom and handsink in dishwash area. One dispenser is broken off wall and other dispenser does not work.
5-205.15B Plumbing connections under the waitress station handwash sink piping are leaking.
5-205.11B The handwash station in the kitchen is being used for purposes other than washing hands.
6-501.12A The floor below equipment/clean dish shelves inside the produce closet under the ice machine etc. are soiled.

COMMENTS:
Temperature Log:
Ambient Air: Walkin produce and meat cooler 38°F, Walkin cooler located in kitchen 38°F, Cooks reachin cooler 40°F, Waitress reachin cooler 34°F
Hot Hold: Refried Beans 160°F, Shredded Chicken 175°F
Cold Hold: Shrimp 42°F
NOTES: 1) Look at resurfacing the Tray Salsa stored on and shelving clean dishes stored on. 2) Look at replacing one broken floor tile in dishwash area. 3) Look at resurfacing wall around clean dish shelving. 4) Label food prep sink located in kitchen
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