MOE'S SOUTHWEST GRILL #101728

High Priority - Spray hose at mop sink lower than flood rim of sink. Operator fixed hoses. Corrected On-Site

Basic - Observed buildup of gray/slime-like substance on ice chute at self-serve soda machine. Operator started to clean. Corrective Action Taken

Basic - Unclean building components, attachments or fixtures. Observed buildup of grease on gas-line behind cook line. Educated operator on routine cleaning. Operator is in the process of cleaning. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line main steam well cooked beef (130F - Hot Holding); cooked ground beef (118F - Hot Holding); tofu (125F - Hot Holding); cooked beans (125F - Hot Holding); cooked black beans (127F - Hot Holding) all for 30 minutes to an hour per operator. Operator stirred all foods or returned to stovetop, resulting in temperature over 165F or 135F in stirred. Operator additionally added lids to encourage proper hot holding. Corrected On-Site

Intermediate - Food being cooled by nonapproved method. In walk-in cooler chopped tomatoes cooling in covered container, packed in thick layer densely. Spoke with operator regarding proper cooling techniques, operator uncovered, placed in ice bath, began stirring, and began monitoring temperature. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Gas line behind cook line equipment heavily soiled with accumulated grease.

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

Basic - Standing water in bottom of main reach-in-cooler on cook line. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line hot side, cooked white rice (111F - Hot Holding); cooked brown rice (120F - hot Holding); cooked diced chicken (117F - Hot Holding) for 45 minutes per operator. Operator stirred products, all hot holding foods came to a temperature of above 141F. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents over triple sink and in bathroom with accumulation of dust. Wall over cook line.

Basic - Standing water in bottom of reach-in-cooler middle of cook line. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons at salsa bar.

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at back of cook line. Provided operator sign, operator hung sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of flat grill, shelf under right side corner next to steam well.

Basic - Old food stuck to clean dishware/utensils. Slicer attachment, lids across from triple sink in back storage area.

Basic - Standing water and food debris in bottom of reach-in-cooler in middle of cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed less than 2 hours per operator pinto beans cooked (119F - Hot Holding); roasted chicken (120F - Hot Holding). Operator placed food items on stove to reheat. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed in walk in cooler employee containers label over diced tomato container.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked containers wet nesting.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator. Operator educated employee. Employee washed hands before putting on gloves before leaving inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa 45°F cold hold less than 4 hours. Operator put more ice underneath containers of salsa. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed precooked chopped chicken chicken 109°F hot hold less than 4 hours. Heat turned up and lid put on top of chicken. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored near food items at front service area. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic pitcher stored in handwash sink in back food prep area. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No soap provided at handwash sink. Front service handwash sink. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front service handwash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at handwash sink in back food prep area reaching 88°F (waited 3 minutes).

Basic - Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer bucket at cookline. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink. Front service handwash sink nearest cash register.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled at cook line with food debris. Operator cleaned floor. Corrected On-Site - From follow-up inspection 2021-10-28: Time Extended

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulated behind stove top.

Basic - Observed food debris on floor at cook line. Employee cleaned floor. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed stand water in reach in cooler across from cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance behind three compartment sink.