MOES SOUTHWEST GRILL #204

High Priority - Heavily dented cans of jalapeño peppers present on shelf in walk in cooler . See stop sale. Manager segregated cans for return Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked chicken at steam table 110 F , manager reheated chicken on grill . Recheck 165-174F Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled dispenser nozzle area at self serve customer station . Manager cleaned area Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted on ice machine in back kitchen

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside in the back kitchen area

Basic - Utensils in poor condition. -Stainless steel strainer dented around the edges hanging on storage shelf in back kitchen area

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Reviewed with manager - From follow-up inspection 2025-10-02: Time Extended

Basic - - From initial inspection : Basic - Back exterior door has a gap at the threshold that opens to the outside - From follow-up inspection 2025-04-09: Maintenance scheduled for repair Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cooking equipment at cook line and on floor near hot water heater . Reviewed with manager - From follow-up inspection 2025-04-09: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Second temp on the lettuce taken at 2:54pm 43 f. Manager place ice in a bag in top of lettuce Corrected On-Site

Intermediate - Food-contact surface soiled/ Stained. Cutting board hanging from wire rack.

Intermediate - Records/documents for required employee training do not contain all of the required information. Training records do not contain date completed or expiration Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator hung current license during inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards hanging on wire shelving.

Basic - Food storage container/container lid cracked or broken. 2 bulk ingredient bins have broken chipped lids. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Provided operator with hand wash signs during inspection.. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Counter top on front line is in dis repair exposing unsealed wood.

High Priority - Toxic substance/chemical improperly stored. Fly spray stored with Togo items. Item moved. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Missing training date and expiration date.

Basic - Equipment in poor repair. Lid for black beans in bin cracked.

High Priority - Four Dented cans of ripe olives present on shelf in walk in cooler . See stop sale.- manager segregated cans for return Corrective Action Taken

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Damaged food not properly segregated. Four Dented cans of ripe olives present on shelf in walk in cooler . See stop sale.- manager segregated cans for return Corrective Action Taken

Basic - Food stored in a location that is exposed to splash - container of pan spray stored under hand soap at front line - manager relocated pan spray Corrected On-Site

Basic - Stored food -dry beans uncovered in dry storage not covered.

Intermediate - Records/documents for required employee training do not contain all of the required information. -CFM certificate number is not written on employee training. Manager wrote his CFM certificate number on all employee training certificates. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. -Wet nesting hotel pans on storage rack in prep area. Discussed with manager.

Basic - Floor soiled/has accumulation of debris. -Drain soiled in front on three compartment sink and at front counter area near register with built up food debris. Discussed with manger. -Floor soiled behind ice machine and under three compartment sink. Discussed with manager.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. -At front counter in front of tortilla chip hot holding unit, deteriorating particle board counter surface. Also the wooden shelves are deteriorating under tortilla chip hot holding unit. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of food storage equipment holding seasoning under prep table soiled. Discussed with manager. Repeat Violation Repeat Violation

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flies flying around front counter area. -Observed 2 live flies flying around kitchen area. Discussed with manager. - From follow-up inspection 2022-08-23: -Observed 1 live fly flying around front counter area near Catering to-go boxes. -Observed 1 live fly flying around kitchen area near prep table and 6lb cans on storage rack. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shredded cheddar cheese (50F - Cold Holding) retempted at approximately 11:30am 43F -Sour cream (55F - Cold Holding) retempted at approximately 11:30 49F Placed at cold holding front counter at 9:15am, from walk in cooler manger placed on ice. Corrective Action Taken - From follow-up inspection 2022-08-23: Shredded cheddar cheese (41F - Cold Holding) Sour cream (49F -Cold Holding) Manager placed on cooks line at 9am. Tempted at 10:15am. Manager placed in ice bath and stored inside walk in cooler. Time Extended Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards in back storage area are heavily soiled. - From follow-up inspection 2022-08-23: Manager to order new cutting boards Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Drain soiled in front on three compartment sink and at front counter area near register with built up food debris. Discussed with manger. -Floor soiled throughout kitchen prep/storage area behind equipment and storage racks. - From follow-up inspection 2022-08-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact equipment non-absorbent, smooth and easily cleanable. -At front counter in front of tortilla chip hot holding unit, deteriorating particle board counter surface. Also the wooden shelves are deteriorating under tortilla chip hot holding unit. - From follow-up inspection 2022-08-23: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pinto beans (127F - Hot Holding) -pinto beans (127F - Hot Holding) -pinto beans (126F - Hot Holding) -pinto beans (126F - Hot Holding) 4 deep 3rd pans of Pinto beans stored inside hot holding unit on front line next to flat top grill, overnight. Manager discarded all pinto beans. 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 (127F - Hot Holding) -pinto beans (127F - Hot Holding) -pinto beans (126F - Hot Holding) -pinto beans (126F - Hot Holding) 4 deep 3rd pans of Pinto beans stored inside hot holding unit on front line next to flat top grill, overnight. Manager discarded all pinto beans.

High Priority - Toxic substance/chemical improperly stored. -Oven cleaner stored next to food storage equipment next to three compartment sink Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Food storage equipment inside hand wash sink, manager moved equipment. Corrected On-Site

Basic - Drain cover(s) missing. -In front of three compartment sink, discussed with manager. Repeat Violation

Basic - Drain soiled/has accumulation of debris. -Drain on front line closest to the front entrance of the restaurant. Discussed with manager.

Basic - Equipment and utensils not properly air-dried - wet nesting. -Food storage equipment on rack across from three compartment sink. Discussed with manager.

Basic - Open dumpster lid. -Discussed with manager. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from three compartment sink.

Basic - Cold water faucet not working on hand sink across from three compartment sink. Hot water registers at 125f, .

Basic - Drain cover(s) missing. In front of three compartment sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. By fryers. Warning - From follow-up inspection 2021-08-03: Time Extended

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen and self service ice shoot

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent in prep area and tiles around it has a build up of dust

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor, floor under shelves at front counter, floor behind equipment on cook line Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On handle of cart on cook line next to fryer, manager removed and took to 3 compartment sink to be washed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves at front counter, walk-in cooler shelves Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interior on cook line Repeat Violation

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelves on cook line, cart on cook line next to fryers

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water at hand sink by front counter

Portable fire extinguisher gauge in red zone. For reporting purposes only. In recharge by back exit door Repeat Violation