MOE’S SOUTHWEST GRILL #250

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reheating for more than 2hrs, black beans 118F and 114, pinto beans 116F and 114F. Stop sale.

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Reheating for more than 2hrs, black beans 118F and 114, pinto beans 116F and 114F. Stop sale.

Basic - Single-service articles improperly stored. At the front counter next to register, small cup for sauce nor inverted, manager inverted. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the front counter, ground beef 108F, manager moved to oven to reheated, beef placed around 3:00pm inside holding cabinet. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information. No date of birth and no certificate number (manager).

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two drinks on prep table, employee moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of soda boxes, employee moved. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers in front of triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled.

Basic - Stored food not covered. At the front counter area, chips not covered, manager closed the bag of chips. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at front counter: shredded lettuce (45F - Cold Holding). Manager stated the shredded lettuce was filled from the walk-in cooler two hours prior. Manager moved lettuce to the walk-in cooler to cool to 41F. Corrective Action Taken

Basic - Garbage on the ground and/or pad around dumpster. Trash scattered on ground around dumpster inside dumpster enclosure.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelves of prep tables in back room rusted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sugar bin in back of kitchen soiled with brown substance. Repeat Violation

Basic - Open dumpster lid. Lids of both dumpsters behind building left open.

Basic - Unclean building components, attachments or fixtures. Air vent in back of kitchen above storage shelf soiled with dust. Shelving below front counter soiled with grease. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Several spray bottles containing glass cleaner and sanitizer stored on shelf below front counter beside gloves and above takeout utensils. Manager moved both away from chemicals during this inspection. Corrected On-Site

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty stated she has been employed for years and does not have a certified food manager certificate.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris on prep table in back of kitchen. Large plastic chip bins near cookline heavily soiled with food debris.

Intermediate - Records/documents for required employee training do not contain all of the required information. 15 Hospitality Resource Supply food handler certificates issuing all information on lower portion of form, as well as cards not filled out.

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle inside women's restroom.

Basic - Dead roaches on premises. Two dead roaches inside cabinet in customer dining area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle stored on shelf in prep area above cans of corn and bags of rice. Manager removed and discarded bottle during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested plastic pans on drying rack across from three-compartment sink.

Basic - Food storage container/container lid cracked or broken. Plastic chip bin with large crack in bottom on shelf near cookline.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handles inside bins containing rice seasoning and bean seasonings stored down inside food. Managerremoved scoops during this inspection. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent tube lights unshielding on ceiling near walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cookline heavily soiled with grease and dripping. Shelving below grill heavily soiled with grease and food debris. Lower portions of tables in prep area soiled with grease and/or food debris. Exterior of ice machine in prep area soiled with black substance. Area around nozzle of fountain machine soiled with black substance.

Basic - Raw fruits/vegetables not washed prior to preparation. Employee removing onions from original mesh bag and chopping them without first washing onions. Manager had employee begin washing onions before continuing to prepare them. Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Shelving along bottom of front counter heavily soiled with food debris. Ceiling tiles above grill behind front counter stained. Floor below cookline heavily soiled with grease and/or food debris. Wall in prep area below and behind three-compartment sink soiled with black substance. Interior of cabinet in customer dining area soiled with brown substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on drain board in prep area of kitchen. Manager removed wet wiping cloth from area during this inspection. Corrected On-Site