MOES SOUTHWEST GRILL

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -chopper in kitchen -interior spray hose at prep sink -ice chute at soda machine in lobby -interior chip container on front line Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -kitchen hand sink. Warning

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. Warning

Intermediate - No soap provided at handwash sink. -front line and kitchen hand sink Warning

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -by ice machine Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door Warning

Basic - Floor area(s) covered with standing water. -floor drains under cold table on cook line Warning

Basic - Floor drains soiled/has accumulation of debris throughout the establishment Warning

Basic - Ice bucket/shovel stored on dirty surface between uses. Warning

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging on fryer cabinet Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior chip container on front line Warning

Basic - Stored food not covered. -salt on dry storage shelf -chips on front line Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by triple sink Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. --employee touchingequipment handles, hair then put on gloves with no handwashing. Educated operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -housemade fried poblano crema (59F - Cold Holding), in sauce bottle at front counter, held less than four hours per operator. Operator moved to walk in cooler for quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pinto beans (124F - Hot Holding), in hot holding unit on cook line, held less than four hours per operator. Operator relocated for rapid reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior spray hose at triple sink

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. -several new employees

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. -1 new employee over 60 days.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -throughout back kitchen

Basic - Drain cover(s) missing at triple sink

Basic - Dry storage rack shelves with rust that has pitted the surface.

Basic - Equipment in poor repair. -gaskets on hot holding unit on cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside. -front door

Basic - Floor soiled/has accumulation of debris. -under fryers and cooking equipment on cook line

Basic - Holes in or other damage to wall by triple sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - interior of fryer cabinets -exterior sides of fryers -fryer oil disposal dolly by back door

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored on counter next to tortillas. Operator relocated. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed cilantro over prepped sauces in walk in cooler. Operator relocated. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -salt under prep table in back kitchen. Operator labeled. Corrected On-Site

Observed electrical outlet missing in front line with exposed wires. Near handwashing sink. For reporting purposes only.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at drink station in dining area. - Green cutting board in prep area. -Can opener - clam shell flat top grill Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bathroom facility not clean. -Mens room

Basic - Floor soiled/has accumulation of debris. - under equipment on front line

Basic - In-use tongs stored on equipment splash plate between uses. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood fliters - exterior of cooking equipment on front line. - all drains Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Grill cleaner stored with food on dry storage shelves in back area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in dining area. Can opener Exterior of fryer.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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. 7 new hires

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink store on shelf above prep table in back area.

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

Basic - Floor soiled/has accumulation of debris. Under all cooking equipment on front line.

Basic - In-use tongs stored on equipment (fryer)splash plate between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.

High Priority - Toxic substance/chemical improperly stored. Spray bottle under register next to single service cups. Manager relocated. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided document, operator posted. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior of door of ice machine - can opener blade - ice chute at self service soda machine

Intermediate - Handwash sink not accessible for employee use at all times near dish machine, blocked by ladder. Manager relocated ladder. Corrected On-Site

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. Provided document to manager.

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.

Basic - 2 Lights not functioning in ventilation hood

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - buildup of food debris under grill and griddle - exterior of fryer

Basic - Unwashed mushrooms stored over ready-to-eat onions in walk in cooler. Manager relocated. Corrected On-Site

Basic - - From initial inspection : Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance over the three compartment sink. Warning - From follow-up inspection 2022-11-15: Time Extended - From follow-up inspection 2022-11-28: Time Extended - From follow-up inspection 2022-12-05: Time Extended

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filters by ice machine not dated.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee coffee cup with food in dry storage. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee making food at front counter wearing a watch and bracelets. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled.

Basic - Single-service articles improperly stored. Bundles of take out boxes on floor by rear exit door. Corrected On-Site