Monterrey Bakery
300 E Jefferson Blvd, Dallas, TX 75203 · 75203 · Restaurant
Mostly clean — 8 of 9 passed, one prior failure
2023-04-26 Pass Routine CRITICAL 3
*29 Sanitizing solutions, testing devices
Provide test strips for/to test sanitizer solution
*22 Accredited food handler certificate - 60 days
Food handler's certificates expired>renew immediately
*34 Insect control devices-not over food/food prep
Do not have pest catching/control devices above food
2021-01-15 Pass Routine CRITICAL 7
*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator
hermetic containers dirty with soils and grease deposits must be clean to avoid cross contamination
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers must be date marks on food containers
*10 Equipment and Utensils Cleaning-contamination
PIC must be ensure that food surfaces are clean and sanitize during operational hours
*37 Storing the food at least 15 cm (6 inches) above the floor
food containers at floor level food containers must be 6 inches out the floor level
*42 Floors/walls/ceiling/nonfood dirty
floors dirty with soils and grease drippings walls dirty with soils, spills and grease accumulations
*10 Sanitization after Cleaning
after equipment cleaning must be sanitize to avoid cross contamination
*29 Sanitizing solutions, testing devices
missing 3c sink setup must be have 3c sink setup during operational hours at 50 ppm chlorine concentration missing sanitizer bucket must be have sanitizer bucket at 100 ppm chlorine concentratio
2020-01-16 Pass Routine CRITICAL 6
*29 Food thermometers provided and accessible
missing thermometers inside cooler units must be have visible and working thermometers
*29 Sanitizing solutions, testing devices
missing sanitizer buckets in prep area must be have 200 ppm Quat concentration at sanitizer bucket
*07 Food hermetically sealed shall be obtained from food processing plant regulated by the regulator
containers lids dirty with grease, soils and food debris must be clean to avoid cross contamination
*28 Date marking > 24 hrs,on site,temp 41F
missing date marking on food containers must be date mark food containers on all areas
*42 Floors/walls/ceiling/nonfood dirty
floors dirty with grease deposits and soils residues must be clean to avoid cross contamination
*10 Equipment and Utensils Cleaning-contamination
cooler units inside and outside dirty with grease, food debris and soils accumulations must be clean and sanitize to avoid cross contamination
2019-01-28 Pass Routine CRITICAL 3
*11 Food Disposition - Contaminated by employee
prepared flour food in direct contact with non food surfaces without covered or inside a container food must be inside a safe container to avoid contamination
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
covered food containers dirty must be clean all food lids to avoid contamination
*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor
food containers at floor level, must be out of the floor level to avoid contamination
2018-08-06 Pass Routine CRITICAL 11
*11 Food Disposition-Contaminated Food by contact
food must be discard if contaminated by employee sweat profusion
*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim
fly activity and roaches activity observed must contact pest management to eliminate problem
*29 Sanitizing solutions, testing devices
missing sanitizing solutions 3c sink 200 ppm Quat sanitizer bucket 400 ppm Quat
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*47 RFSM Certificate - Not Display
missing RFSM certification must be have FSM registered with the city
*35 Hair Restraints effective
missing hair restraint must be use hair restrains
*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
food containers lids in all places dirty must be clean and sanitize to avoid food contamination
*37 Food protected from cross contamination by storing the food in packages, covered containers, or
*43 Ventilation,mechanical
not sufficient mechanical ventilation to remove heat must be have correct mechanical ventilation to avoid cross contamination by employees
*45Physical Facilities Floors,Walls,Ceilings
floors surfaces with cracks and rough surfaces must be repair, seal to smooth surfaces and easy to clean
*28 Date marking > 24 hrs,on site,temp 41F
2018-02-05 Pass Routine CRITICAL 7
*45 Clean facilities as often as necessary.
clean plastic curtains and equipment must be clean during operational hours
*45 Premises shall be maintained in good repair
stock room area must be repair walls ceiling and lights must had food shelves inside to maintain dry food properly without contamination.
*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held
store area back room is contaminated with debris and open barrel scraps must be remove debris and open barrel scraps to avoid contamination
*45Floors easily cleanable
floors back area lost smooth surface must be smooth and easy to clean
*12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
*13 Discharges from the Eyes, Nose, a3nd Mouth
missing body fluids clean up procedures / spill kit
*21 PIC ensures employees are properly sanitizing equi
PIC need ensure to use sanitizing solutions sanitizer bucket 50 ppm CL 3c sink 100 ppm CL
2018-01-08 Fail Routine CRITICAL 14
FAILED: *43 Light bulbs, light shields provided
light not working back area all lights should be working properly
FAILED: *09 Food protected cross contamination separating types of raw animal food storage, preparation, hol
meat container inside bakery area must be separation from meat and bakery products
FAILED: *35 Eating food, chewing gum, drinking beverages, or using tobacco
eating food during prep tables must not eat inside working areas
FAILED: *21 Demonstrateion of knowledge by PIC
PIC in charge don't had proficiency on food safety must be demonstrate knowledge of food safety
FAILED: *10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos
cooler unit dirty must clean inside and outside the cooler unit and sanitize properly to avoid food contamination
FAILED: *18 Equipment and Utensils Multiuse Materials-safe
food containers not NSF approved, single use containers with CTS food must all food containers be NSF approved
FAILED: *28 Date marking > 24 hrs,on site,temp 41F
not date marking in food containers must be had date marking
FAILED: *12 A food employee shall comply with an exclusion or RESTRICTION
missing writing employee health policies
FAILED: *10 Sanitization after Cleaning
missing sanitizing solutions must be had sanitizer bucket 200 ppm Quat 3 c sink sanitizing solution 400 ppm Quat
FAILED: *24 Food Labeling- with common name of the food
missing food label food containers must be label properly
FAILED: *33 Remove soils from equipment & utensils
prep equipment dirty and oil encrusted must be clean to sight and touch
FAILED: *45 Ceiling easily cleanable and light in color
ceiling dirty must be clean
FAILED: *22 Handlers-Certificate Not On Site
missing food handler cards
FAILED: *13 Discharges from the Eyes, Nose, a3nd Mouth
missing body fluids clean procedures / spill kit
2017-07-07 Pass Routine CRITICAL 5
*15 Contact RTE Products w/ Bare Hands
OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD (SWEET TORTILLA)
*18 Toxic items storage adjacent to food/utensils
RUBBING ALCOHOL ADJACENT TO THE TORTILLA PACKAGES
*37 Preventing contamination from other sources. Miscellaneous sources of Contamination
READY TO EAT SWEET TORTILLAS RESTING DIRECTLY ON TOP OF BOX FAN COVERS
*47 Handwashing signage
PROVIDE A HAND WASH SIGN FOR THE HAND SINK
*22 Handlers-Certificate Not On Site
PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL BAKERY DEPARTMENT STAFF
2016-10-11 Pass Routine CRITICAL 5
*10 Clean Sight and Touch
CLEAN INTERIOR OF THE MICROWAVE IN THE BAKERY DEPARTMENT
*34 Insect control:prevent dead insects from food
FLIES FLYING AROUND IN THE BAKERY DEPARTMENT
*42 Dirty nonfood contact surfaces
CLEAN THE FLOOR DRAIN OF THE THREE COMPARTMENT SINK (HEAVY SOIL)
*18 Toxic items labeling-non original container
UNLABELED CHEMICAL SPRAY BOTTLES
*36 Cloths in-use for wiping between uses stored
STORE WIPING CLOTHS IN A SANITIZING BUCKET AFTER USE
Data sourced from City of Dallas Code Compliance ·
Score calculated from inspection outcomes, violation severity & recency.
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