MOES SOUTHWEST GRILL

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 49F, shredded lettuce 48F, pico de Gallo 48F, per employee in cooler over 4 hours. See stop sale. Warning - From follow-up inspection 2022-07-25: Shredded cheese 52F, pico de Gallo 54F, per manager less than 1 hour. Manager states insufficient communication regarding make bar temperatures. Items sent to walk-in cooler. Time Extended Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 49F, shredded lettuce 48F, pico de Gallo 48F, per employee in cooler over 4 hours. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 49F, shredded lettuce 48F, pico de Gallo 48F, per employee in cooler over 4 hours. See stop sale. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By kettle. Restocked at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on sides of cooking equipment.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee Drink on walk-in shelf over soft drinks. Drink on clean dish rack over bud tubs.

Basic - Worn, torn and/or soiled floor. Food debris/residue under cook line tables.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: shredded cheese 46F, diced tomatoes 45F, shredded lettuce 45F, pan missing on make table allowing cool air to escape. Manager put pan in empty spot. Corrective Action Taken Warning - From follow-up inspection 2022-01-12: Make table: Diced tomatoes 44F, corn 45F, shredded lettuce 44F, shredded cheese 45F, less than 2 hours per manager. Items moved to walk-in cooler, cooler temperature turned down. Time Extended

High Priority - Employee handled cell phone, continued to engage in food prep. Discussed with employee, employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table: shredded cheese 46F, diced tomatoes 45F, shredded lettuce 45F, pan missing on make table allowing cool air to escape. Manager put pan in empty spot. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Customer self serve Soda dispenser. Employee cleaned at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Pitcher and other items in hand wash sink behind register. Items removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink By three compartment sink, and hand wash sink by hot hold oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior on tortilla chip containers, table under steam well, table under flat top. Cart soiled with black bean juice.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tortilla scoop stored on top of soiled tortilla warmer. Manager cleaned scoop and stored on clean pan. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tortilla bin lids have accumulation of debris. Tortilla press handle. Top of Tortilla chip warmer.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Bucket of sanitizer on cook line tested at 100ppm. Employee dumped at time of inspection. Corrected On-Site