MOE'S SOUTHWEST GRILL #31

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop sale .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sour cream, 47F; corrective action taken: product iced - cream sauce, 50F, self serve table. More than4 hours. Operator instructed to discard creamy. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - dining area - wash ware area

Basic - Coating on dry storage shelf in poor condition. - shelf coating peeling on shelf in side storage area operator

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - exterior of bean containers

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above three compartment sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa station tomatillo sauce (49F - Cold Holding); green sauce (49F - Cold Holding)/ less than4 hours . Operator placed ice. Corrective Action Taken Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, at dining room area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet line Green tomatillo sauce 47F for 1 hour. made in house . Operator placed in house. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

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. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2-2024 Nicholas M.

Basic - Toilet leaking, women's bathroom. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomatillo salsa made in house, 50F, on serving line less than 2 hours. Educated operator, Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

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 - Floor soiled/has accumulation of debris, soda tank area floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - spoon handles in contact with south west spice Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee female bathroom and food prep area handwash sink. Warning - From follow-up inspection 2023-04-11: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing at mop sink. Warning - From follow-up inspection 2023-04-11: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter recently stocked /15 minutes shredded cheese (44F - Cold Holding); pico de gallo (46F - Cold Holding); operator placed ice. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. License is not on site. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter shredded cheese (47F - Cold Holding). Operator placed ice. Corrective Action Taken

Basic - No handwashing sign provided at a female restroom hand sink used by food employees.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter auto sham. beans (131°F - Hot Holding); rice (140°F - Hot Holding); chicken (131°F - Hot Holding)/1 hour. Operator discarded beans and reheated chicken to 170°F. Corrected On-Site