MOES SOUTHWEST GRILL #6625

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grilled adobo chicken (107F-hot holding) in warmer by fryer. Operator stated that items was cooked 9:30am and been there only 2 hours, operator reheated the chicken to 176F on grill then put it back for hot holding Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in kitchen Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles exterior soiled and black mold like substance building in dining room

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cashed out customer, placed gloves on without hand wash. Discussed with manager who had employee wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler at front line- Guacamole 47F at 11:10 am , it was checked by operator 37F at 10:37am. Second temperature checked 37F at 12:50pm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime Soda machine nozzle in dining room Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket in hand wash sink. Operator removed it Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Red color cutting board grooved Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler at front line

Basic - Open dumpster lid.

High Priority - Live, small flying insects found 1 fly around cash register

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser nozzles soiled

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Andrew is on day 3 working not signed employee health reporting agreement. Manager printed out and let Andrew signed Corrected On-Site

Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. Manager did not know the temperature for calibration of thermometer

Basic - Cans of food stored on shelves with rust that has pitted the surface.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty above soda dispenser in dining area and vents above soda bibs

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 02/01/2025

Basic - Cutting board has cut marks and is no longer cleanable. One green cutting board has cut marks and unable to cleaned.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked in dish area on shelf still wet

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

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Above 200-400 ppm. Employee added water and remade to 200 ppm Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee training expired Erika 12-12-24

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Peppers not washed over ready to eat lettuce employee removed to proper storage Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in mop sink area. 1 dead fly on cutting board back dish area storage shelf .employee removed and sanitized the cutting board. Did not observe live fly during the completion of inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee chewing food on front line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: cook beef 124 f employee placed on stone 2nd temp 180 f Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Green boards Repeat Violation

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee touched hair then touched spoon to stir food in hot well without washing hands

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board

Basic - Employee with no hair restraint while engaging in food preparation. Employee put a visor on Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink operator replaced Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 81F in women's bathroom. Warning - From follow-up inspection 2022-12-27: Hot water in womens restroom 79F after running water for 3 minutes Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment. operator moved to dish are to have re washed and air dried. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In walk in cooler , under cabinets in salsa area, and in kitchen under equipment. Drains in establishment soiled.

Basic - Hole in or other damage to wall. Counter in service line on the customer side is dislodged from the counter but is under the lip of the bottom part of the counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -Sides of equipment in prep and kitchen area. -shelving in walk in cooler

Basic - Single-service articles improperly stored. On floor under cabinet in self service salsa area.

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Warning - From follow-up inspection 2022-01-13: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residue. Reach in cooler across from grill. Warning - From follow-up inspection 2022-01-13: Time Extended