El Monterrey Restaurant
503 N Maguire #E
Warrensburg, MO 64093
(660) 747-1600
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Date: 3/12/2020
Reason for Inspection: Routine
Score: 89
Priority Violations:
4-601.11A Several plastic food tubs on drying rack had food residue/particles. Staff cleaned or disposed of tubs that were uncleanable. CORRECTED
Core Violations:
4-601.11C Walk in cooler had fan guard with accumulations. Staff immediately dismantled and cleaned the fan guards. CORRECTED
COMMENTS:
Temperature Log: Walk in cooler: cut onion 29°F pork 29°F Walk in freezer: all foods frozen solid Hot helds: queso 151°F taco beef 150°F beans 140°F meats 135°F Cold held prep: chicken 37°F beef 41°F quacamole 39°F pico 40°F lettuce 36°F salsa 41°F Sanitation: dishwasher 100ppm chlorine sanibucket adjusted to 100ppm chlorine
Date: 2/18/2020
Reason for Inspection: Routine
Score: 72
Priority Violations: 2
4-601.11A Food debris on ready-to-use serve plates and food debris on pots/pans on cleaned shelf. CORRECTED
4-601.11A Blue ice scoop holder has debris at bottom where scoop lip touches. CORRECTED
Core Violations: 8
4-901.11A Plastic pop cups are wet stacked. CORRECTED
4-601.11C Kitchen floor has food debris. CORRECTED
4-601.11C Both walk in coolers have food debris on floors CORRECTED
4-601.11C Undershelves under microwave have food residue/debris over food prep area. CORRECTED
4-601.11C Pop dispensors have residues in the dispensor holders. CORRECTED
6-501.12A Handles/doors on appliances have food residue/accumulations
6-501.12A Debris found on kitchen floors/refrigeration units food prep areas.
3-305.11A1 Beef stored on floor in walk in cooler. CORRECTED
3-305.11A1 Onion sacks on floor in store room. CORRECTED
COMMENTS:
Date: 2/12/2020
Reason for Inspection: Routine
Score: 72
Priority Violations: 2
4-601.11A Food debris on ready-to-use serve plates and food debris on pots/pans on cleaned shelf.
4-601.11A Blue ice scoop holder has debris at bottom where scoop lip touches.
Core Violations: 8
4-901.11A Plastic pop cups are wet stacked.
4-601.11C Kitchen floor has food debris.
4-601.11C Both walk in coolers have food debris on floors
4-601.11C Undershelves under microwave have food residue/debris over food prep area.
4-601.11C Pop dispensors have residues in the dispensor holders.
6-501.12A Handles/doors on appliances have food residue/accumulations
6-501.12A Debris found on kitchen floors/refrigeration units food prep areas.
3-305.11A1 Beef stored on floor in walk in cooler.
3-305.11A1 Onion sacks on floor in store room.
COMMENTS:
Temperature Log: Hot hold prep: beef 147°F chicken 142°F rice 144°F Cold held prep: guac 39°F cut tomato 39°F raw chicken 40°F raw beef 41°F salsa 37°F Walk in cooler: guac 38°F Sanitation: dishwasher 100ppm chlorine
Date: 08/09/19
Reason for Inspection: Follow-up
Priority Violations:
3-302.11A1 Raw beef tub over vegetable tubs in walk-in-cooler. CORRECTED
Core Violations:
6-501.12A Shelves in cooler have food debris with open containers below shelf. CORRECTED
4-301.11 Prep refrigeration thermostat wasn’t adjusted to attain 41°F or lower. CORRECTED
4-601.11C 1) Glass doors and door handles on refrigeration unit in kitchen has accumulation of food residue. 2) Loose food stuff at bottom of freezer in kitchen. CORRECTED
COMMENTS:
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Date: 08/06/19
Reason for Inspection: Routine
Score: 86
Priority Violations:
3-302.11A1 Raw beef tub over vegetable tubs in walk-in-cooler.
Core Violations:
6-501.12A Shelves in cooler have food debris with open containers below shelf.
4-301.11 Prep refrigeration thermostat wasn’t adjusted to attain 41°F or lower.
4-601.11C 1) Glass doors and door handles on refrigeration unit in kitchen has accumulation of food residue. 2) Loose food stuff at bottom of freezer in kitchen.
COMMENTS:
Date: 3/29/19
Reason for Inspection: Routine
Score: 88
Priority Violations:
3-302.11A2 Bins of raw chicken observed stored above bins of raw beef in walk-in cooler. CORRECTED
Core Violations:
4-901.11A Plastic glasses observed stacked wet.
4-601.11C Shelves in both walk-in cooler observed with build-up of debris.
COMMENTS:
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.
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: Follow up inspection scheduled for 06/25/2018
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.
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