Moe's Southwest Grill

Observed red salsa and green salsa cold-holding above 41F in front food service area. COS: PIC stated items were placed into ice bath less an hour prior. Items were placed on fresh ice bath and into walk-in cooler to rapidly cool to 41F.

Observed white rice, chicken breast, queso cheese hot-holding below 135F in holding cabinet in front food service area. COS: PIC stated items were placed in hot-holding less than an hour prior. PIC removed items to reheat to 165F before placing back into hot-holding.

Observed front handwashing sink paper towel dispenser was not functioning with no paper towels available in immediate area.

COS CA: PIC obtained paper towels from back storage area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels.

Observed old labels and glue residue stuck to food containers after cleaning. Observed accumulation on blade of can opener.

RCA: Equipment, food-contact surfaces, and utensils shall be clean to sight and touch.

Observed employee working hot line with a bracelet on.

COS CA: Employee removed bracelet. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Observed employees working hot line with visors on but hair was still unrestrained.

COS CA: Employees wore hair nets. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed clean wet dishes stacked in clean dish area.

RCA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and

Observed steak and ground beef in hot holding cabinet at temperatures below 135F (see temperature logged). CA:PIC properly reheated the steak and ground beef to 165F for 30 seconds. Rule: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above

Observed handwashing sink in front service area without cold water available. RCA: Sink must be repaired to have cold & hot water for tempering. PIC has put in repair order to get fixed. Rule: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Observed clean wet dishes stacked in clean dish area. RCA: Dishes should be air dried before stacking on dish rack.

At the time of the inspection, I observed heavy accumulation and build-up on the nozzles of the self-serve drink machine in main dining area. CA/COS: PIC removed nozzles and cleaned and sanitized them before putting them back on. PIC will ensure the cleaning frequency increases as well as them getting scrubbed in addition to soaking in the sanitizing solution. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.