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Monterrey Mexican Restaurant, located at 2380 Buford Dr in Lawrenceville, received a score of 59 points out of a possible 100 points during their 06/04/2024 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(l), (n)Person in charge not demonstrating active managerial control of facility. Multiple public health interventions were made during today’s inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)
Violation #2:
1-2B: .03(3)(a)Facility does not have a certified food safety manager (all certificates on site are for certified food safety handlers). Facility must have a current certified food safety manager by 6/14/24 or food service permit will be SUSPENDED until violation is corrected. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility. (Pf)
Violation #3:
2-2A: .03(2)(m)Facility does not have a verifiable way indicating that employees are knowledgeable in the employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)
Corrective Actions: Employee health policy agreement provided.
Violation #4:
2-2B: .03(5)(j)1&2At time of inspection, observed an employee drink in an approved cup that was sitting upright and in direct contact with bags of unwashed onions. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C)
Corrective Actions: Employee drink discarded. Unwashed onions that were in direct contact with the employee drink were discarded.
Violation #5:
2-2E: .03(6)Manager on site could not demonstrate how vomit and diarrheal events would be cleaned and what materials and procedures would be used. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
Corrective Actions: The bleach procedures were located in the health department binder. Facility has bleach and supplies included in bleach procedure on site. Discussed with manager that the bleach procedures will be followed when cleaning up vomit and diarrheal events.
Violation #6:
3-1D: .04(5)(f)Per manager, facility offers tilapia and shrimp undercooked. Facility does not have a parasite destruction letter for tilapia and shrimp. Discussed with manager that tilapia and shrimp must be served fully cooked until the parasite destruction letter is approved by the health authority. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection. (Pf)
Violation #7:
4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
Violation #8:
6-1C: .04(6)(d)Multiple containers of raw meats did not cool to 41F in 4 hours. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P)
Corrective Actions: Foods discarded.
Violation #9:
8-2B: .07(6)(g)Observed wet wiping cloths stored in a chlorine sanitizer bucket at a concentration of 200ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P)
Corrective Actions: Chlorine sanitizer was diluted to a concentration of 50-100ppm.
Violation #10:
14B: .05(10)(e) 1,2,4Observed clean cutting boards hanging over the mop sink and in contact with the water hose at the mop sink. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C)
Corrective Actions: Cutting boards were taken to the dish area to be washed, rinsed, and sanitized.
Violation #11:
15A: .05(6)(a)The ambient air temperature of the top and bottom portions of the raw meat prep cooler is greater than 41F. Equipment must be maintained in good repair and proper adjustment.
Violation #12:
17D: .07(4)(b)At time of inspection, observed employee cell phone and charger stored on top of the prep line cooler. Observed employee speaker and head phones stored over customer food. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) **2nd CONSECUTIVE REPEAT VIOLATION ON A ROUTINE INSPECTION**
Corrective Actions: Employee items were relocated to a designated area.
Violation #13:
18: .07(2)(m)Observed the back door propped open on 2 different occasions during inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C)
Corrective Actions: The back door was closed.
Additional remarks:
NOTE: All cold holding and holding temperatures in compliance.
NOTE: Facility uses grenadine.
NOTE: Ensure the (*) is also placed on the tilapia menu item since it is offered undercooked.
NOTE: Time/temperature control for safety (TCS) foods must be thawed under refrigeration.
NOTE: Training in proper storage and separation in frozen raw meats was provided.
NOTE: Ensure a splash guard is placed between the meat and vegetable sinks.
NOTE: A follow up inspection will occur within the next 10 days.
NOTE: A required additional routine inspection will occur within the next 12 months.
**Food service permit may be SUSPENDED for REPEAT violations or violations that have not been corrected.**
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