Monterrey Super Market

Year by year

Inspections

1. Apr 26, 2023 Routine Score 87
   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked foods not at appropriate temperature & no time marking seen either

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     Food handler certificates expired

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     Meat display case needs repairs>gaps in the glass doesn't allow proper cooling also observed broken glass for/where chicken is kept

   • Not serious Core (1 points)

     Pest control-routine inspections for

     Rat dropping found by fast food/prepared food side

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     Label all bulk containers

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean fan covers inside of walk-in coolers

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Fix large hole in fast food/prepared food section of meat market

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     Fix/readjust doors to where hot food is kept

   • Not serious Core (1 points)

     Health permit posted

     Food/Health permit not posted

2. Jul 21, 2022 Routine Score 82
   • Serious Priority (3 points)

     Clean Sight and Touch

     Clean ice machine of black mold

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     Must have someone that is registered with the City of Dallas as a food service manager (RFSM) when the store is in operation

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     For employees making food, they must have a food handler card

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     Provide a probe thermometer for the kitchen

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     Fix/properly seal meat cooler so that the cold air from escaping/replace cracked glass on cooler with chicken

   • Not serious Core (1 points)

     Pest control-routine inspections for

     Evidence of flies and cockroaches seen during inspection, talk with pest control company for solutions

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     Employee beverages need to be stored separately from food and products that are going to be sold or used with food

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Place wiping cloths in sanitizing solution between uses

   • Not serious Core (1 points)

     Preventing contamination from other sources. Miscellaneous sources of Contamination

     Cover food (bread from the bakery) to avoid/prevent contamination

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     Replace burnt out light bulbs in vent hood-in the kitchen

   • Not serious Core (1 points)

     Physical Facilities Floors,Walls,Ceilings

     Fix ceiling/hole on the ceiling of kitchen

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean back area/store room of all trash on the floor

3. Jul 12, 2021 Routine Score 86
   • Not serious Core (1 points)

     Water, Plumbing, and Waste Plumbing Systems-good repair

     cancel drainage pipe at kitchen meat area must be have proper drainage at kitchen meat area

   • Serious Priority (3 points)

     Outfitter-Food Temperatures (Hot).

     warmers at meat department at 121 F must be maintain food temperatures at 135 F or above

   • Not serious Core (1 points)

     Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

     expired food cans and packages must be discard to avoid cross contamination

   • Serious Priority (3 points)

     Outfitter-Food Temperatures (Cold).

     cooler units in all areas not keeping food temperatures RI produce 56 F , WI produce 50 F , WI meat 47 F must be check all cooler units to maintain food temperatures of 40 F or below

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     floors in all areas dirty with soils and grease accumulations must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     ceiling on cooking meat area peeling off and broken tiles must be replace or repair to proper condition to avoid chemical contamination cold meat rooms ceiling peeling off must be replace or repair to proper condition to avoid chemical contamination floors inside meat and bakery area broken surfaces must be replace or repair to avoid contamination

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     cooler units dirty with soils, mold and grease accumulations must be clean and sanitize to avoid cross contamination

   • Not serious Core (1 points)

     Food shall be protected from contamination by storing the food in a clean, dry location

     dry food spices preparation area in a dirty and contaminated meat area location must be have food preparation done in a dry and clean area without grease and soils contamination

4. Apr 23, 2020 Routine Score 90
   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     dented cans

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     sauces and spray bottles

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

     Fly activity observed.

   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     Store personal beverages away from food products.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean vents at deli.

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

   • Not serious Core (1 points)

     Lockers to be used to store personal items

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

5. May 10, 2019 Routine Score 80
   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     cooking equipment at meat department with encrusted grease and soils accumulations must be clean to avoid cross contamination on all equipment

   • Not serious Core (1 points)

     Covered waste receptacle for women's restroom

     missing proper waste receptacles with lids on women restroom must be provide to avoid contamination

   • Not serious Core (1 points)

     Windows or doors protected against the entry criteria by effective meansWindows or doors protect

     missing door at condiments packing area must be have proper separation of dirty and clean area to avoid pest harboring missing electrical door at meat cooking area must be a proper separation to avoid pest harboring

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     meat RI cooler units 56 F must be maintain proper food temperature at 40 F or below

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     zero concentration of Chlorine inside sanitizer bucket must be have 100 ppm Chlorine concentration

   • Not serious Core (1 points)

     Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

     dent cans food shelving areas must be remove to avoid cross contamination - use as public health control -

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     missing date marking on food containers in different areas must be have date marking to avoid cross contamination

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     missing lids on waste meat barrels inside WI cooler meat department must be have lids or covered to proper condition and avoid cross contamination

   • Not serious Core (1 points)

     Receptacles tight fitting lids, doors, or covers

     meat waste barrel dirty inside WI cooler meat department must be clean and sanitize to avoid cross contamination

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     broken doors, lids and gaskets on all areas cooler units must be repair to maintain proper food temperatures

   • Not serious Core (1 points)

     Water, Plumbing, and Waste Plumbing Systems-good repair

     faucets in different areas loose and leaks must be replace or repair to proper condition

   • Not serious Core (1 points)

     Premises:Cleaning, frequency and restrictions

     dirty floor on all areas including stock room areas clean all floors during operational hours or when observed contamination - including clean floors at stock room areas- walls dirty with spills, grease and solis accumulations on all areas must be clean to avoid cross contamination food shelving dirty with dust and soils accumulations must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     lights not working and broken shields on different areas must be replace or repair to proper condition

   • Not serious Priority Foundation (2 points)

     Food thermometers provided and accessible

     missing food thermometers or broken thermometers must be have visible and working thermometers

6. Sep 7, 2018 Routine Score 83
   • Serious Priority (3 points)

     A food employee shall comply with an exclusion or RESTRICTION

     missing writing employee health policies

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     missing date marking at meat market food containers - spices - must be have proper date marking to avoid food contamination

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     ceiling tiles broken in different areas of establishment must be repair all ceiling tiles on all areas

   • Serious Priority (3 points)

     Discharges from the Eyes, Nose, a3nd Mouth

     missing body fluids clean up procedures / spill kit

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     sanitizer bucket zero concentration of chlorine must be have proper concentration sanitizer bucket 100 ppm chlorine 3c sink 50 ppm chlorine

   • Not serious Core (1 points)

     Ventilation systems:no public health hazard

     vent hood not working properly must be repair to avoid unlawful discharge

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     prep meat room not holding proper temperature to maintain food temperature 67 F prep meat room must be maintain cold room temperature capacity to avoid pathogenic contamination max 45 F to 40 F temperature

   • Not serious Core (1 points)

     Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

     sanitizer bucket at floor level must be 6 inches out the floor level

   • Not serious Core (1 points)

     Store equipment & utensils in a clean, dry place

     stock room equipment not stored properly must be store equipment clean, cover and on a dry area

7. Aug 6, 2018 Routine Score 76
   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     RI cooler meat department not maintain proper food temperatures at or below 40 F must be fix and repair to maintain proper food temperatures at or below 40 F

   • Not serious Core (1 points)

     Physical Facilities Floors,Walls,Ceilings

     floors missing smooth surfaces with cracks and rough surfaces in all food preparation areas meat, produce and kitchen floors must be smooth and easy to clean to avoid food contamination ceiling inside meat prep area felling off the ceiling must be repair or replace ceiling to avoid food contamination

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     missing RFSM certification must be have FSM registered with the city

   • Serious Priority (3 points)

     Equipment and Utensils Sanitization

     not sanitizing solutions available at prep meat area must be have sanitizing solutions to clean and disinfect all food surfaces

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     WI cooler door rust and oxidize from the inside must be repair to avoid food contamination

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     3c sink main water waste line plugged waste waster plumbing must be work properly in all areas inside meat department

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

   • Serious Priority (3 points)

     Discharges from the Eyes, Nose, a3nd Mouth

   • Serious Priority (3 points)

     A food employee shall comply with an exclusion or RESTRICTION

     missing writing employee health policies

   • Not serious Priority Foundation (2 points)

     Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

     fly activity observed must be must be contact pest management to eliminate pest

   • Not serious Core (1 points)

     Store maintenance equipment in orderly manner

     back stock room area equipment not covered and clean must be remove or covered and clean to be protected from contamination

8. Feb 5, 2018 Routine Score 85
   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     in all areas floors cement missing smooth surfaces must be smooth and easy to clean

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     cooking equipment must be free of encrusted soiled and debris

   • Not serious Core (1 points)

     Equipment-doors, seal hinges adjusted/intact

     doors inside meat cooler units cannot closed, rust and oxidize door must be repair to close properly

   • Not serious Core (1 points)

     Clean facilities as often as necessary.

     clean all areas during operational hours when contamination occurred walls, ceiling and floors equipment, doors in meat dept dirty must be clean all entry doors and inside and outside equipment cooler units including premises around the area

   • Serious Priority (3 points)

     A food employee shall comply with an exclusion or RESTRICTION

     missing writing employee health policies

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     missing sanitizing solutions sanitizer bucket 50 ppm sanitizing solutions 100 ppm

   • Not serious Priority Foundation (2 points)

     Nonfood surfaces-design to be cleaned easily

     kitchen area floors with cracks and rough surfaces must be had smooth surfaces and easy to clean

   • Not serious Core (1 points)

     Equipment and Utensils Storage

     all equipment and single utensils must be keep in a clean dry area with equipment cover to avoid contamination

   • Serious Priority (3 points)

     Discharges from the Eyes, Nose, a3nd Mouth

     missing body fluids clean up procedures / spill kit

9. Aug 11, 2017 Routine Score 84
   • Not serious Core (1 points)

     Walls and ceilings, studs, joists, and rafters

     DAMAGED CEILING TILES IN THE STORE

   • Not serious Core (1 points)

     Insect control:prevent dead insects from food

     FLIES IN THE MARKET

   • Not serious Priority Foundation (2 points)

     Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

     EXPIRED DAIRY FOOD PRODUCTS AND CANNED FOODS

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     NO CHLORINE TEST STRIPS IN THE MEAT MARKET

   • Not serious Priority Foundation (2 points)

     Damaged Equipment

     BROKEN EQUIPMENT: CONDENSER LEAK (BOTH UNITS IN THE MEAT MARKET)

   • Not serious Core (1 points)

     Hair Restraints effective

     ONE WORKER NOT WEARING HAIR RESTRAINTS

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     DUSTY FAN COVERS IN THE REACH IN COOLER

   • Not serious Core (1 points)

     Handwashing signage

     PROVIDE HAND WASH SIGNS FOR THE HAND SINKS THAT ARE MISSING THEM IN THE ESTABLISHMENT

   • Serious Priority (3 points)

     Clean Sight and Touch

     SEVERAL DIED FLIES IN THE DAIRY COOLER

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     PROVIDE FOOD HANDLER'S CARDS FOR ALL FOOD WORKERS (BAKERY AND MEAT DEPARTMENT)

10. Oct 11, 2016 Routine Score 90
    • Serious Priority (3 points)

      Date marking commercially prepared of RTE/PHF

      UNLABELED GUACAMOLE IN THE MEAT DEPARTMENT UNLABELED BAKERY ITEMS ON SHELVES

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      CLEAN THE DUSTY FAN COVERS IN THE MEAT DEPARTMENT

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      STORE WIPING CLOTHS IN A SANITIZING BUCKET SOLUTION IN BETWEEN USES

    • Not serious Core (1 points)

      Insect control:prevent dead insects from food

      LIVE ROACHES AND FLIES IN THE ESTABLISHMENT

    • Not serious Priority Foundation (2 points)

      Cold/hot hold unit thermometer easily viewable

      A COUPLE OF THERMOMETERS MALFUNCTIONING IN THE MEAT DEPARTMENT COOLERS

    • Not serious Core (1 points)

      Light bulbs, light shields provided

      REPLACE LIGHTS THAT HAVE BURNED OUT UNDER THE VENT HOOD IN THE MEAT DEPARTMENT REPLACE THE OTHER LIGHTS THAT HAVE BURNED OUT IN THE ESTABLISHMENT AS WELL

    • Not serious Core (1 points)

      Premises shall be maintained in good repair

      SEVERE CEILING CHAFFING IN THE MEAT DEPARTMENT SEVERAL DAMAGED CEILING TILES IN THE GENERAL GROCERY AREA AS WELL