MOES SOUTHWEST GRILL #1427

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training available. ADMINISTRATIVE COMPLAINT RECOMMENDED from today's callback. Repeat Violation Admin Complaint

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Towel dispenser by walk in cooler Hand Wash Sink extremely stiff , difficult to dispense towels.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : rear kitchen.

Basic - Drain cover(s) missing. Missing drain cover. At rear prep sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of frontline Hand Wash Sink.

Basic - Standing water in bottom of reach-in-cooler. Standing water in frontline Hand Wash Sink.

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. Warning - From follow-up inspection 2024-11-18: At today's callback : no proof of any employee training available. (Only a picture of one sent to managers phone. Currently 5 employees ) Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At frontline display chill box: Shredded cheese 50°. Pico de gallo 48° Lettuce 50°. Person In Charge said items placed about 1 hr before. Items Moved by manager. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of employee training for some employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: rear kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.

Basic - Employee with no hair restraint while engaging in food preparation. Ineffective hair restraint on frontline employee.

Basic - Floor soiled/has accumulation of debris. Soiled floors in walk in cooler and under racks and at drive through line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled exterior of food containers lids. Kitchen. Soiled counters and shelves in kitchen.

Basic - Floor area(s) covered with standing water. Standing water on floor. Frontline.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior frontline cooler.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted. Rear rack. Moved by manager. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. The following cooked foods hot Holding at : Queso 90 , Cooked chicken 110 . Cooked beef 118. Cooked potatoes 100. Cooked onions 110. Cooked rice 110. At frontline. Per Person In Charge. Items placed about 11 am. Operator discarded items. Warning - From follow-up inspection 2023-01-27: At todays callback : onions 145°. Chicken 140 °. Queso 95° Reheated to 170° Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle next to cookies and single service cups at frontline. Moved by manager. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expired CERtified Food Manager certification on JEN COOPER 7/21/22

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Non functioning paper towels dispenser by walk in cooler. Replaced by manger.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Frontline. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor in kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 tiny flies by mop sink area.

High Priority - Toxic substance/chemical improperly stored. Chemical cleaner on drive through prep table unit. Moved by manager. Sanitizer bottle next to single service cups at frontline. Moved by manager. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple.

Basic - Floor area(s) covered with standing water. Standing water on floor by Dish machine and near means restroom.

Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Dry rack.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of drive through reach in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Leak from under Dish machine and behind wall near dry rack. ( plumber on site ).

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipe/s on counter on kitchen.