MOE'S SOUTHWEST GRILL # 34

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice 127-135F(middle) inside hot holding sham at entrance to cook line for less than 1 hour ,Manager reheated for hot holding Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink at entrance to back prep area

Basic - Ceiling tile missing. -small panel above tortilla chips

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -air vent in back above ice machine

Basic - Equipment in poor repair. -gasket to alto sham -rusted air drying racks

Basic - Floors not maintained smooth and durable. -sections of floor on cook line, advised to recoat

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air filter for beverage machine in lobby

Basic - Plumbing system improperly installed or repaired. -hand sink at end of prep line, leak from bottom of hand sink near peddle

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -diced tomatoes, prepped/cut at 8:42am per label on container, temperature of 47F at edge, 54F in middle at 1:00pm. See stop sale. Advised to monitor process to ensure cut tomatoes reach 41F within 4 hours of being cut. Dense, stacked plastic containers may slow down rate of cooling.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -diced tomatoes inside deep plastic container 47-54F after 4 hours

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -areas of surface of ice chute in beverage dispenser in lobby

Basic - Equipment in poor repair. -rusted air drying racks in warewashing area

Basic - Floors not maintained smooth and durable. -makeline/cook line area out front

Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom left corner

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Grease receptacle.

Basic - Water leaking from pipe and/or faucet/handle. -foot pedal/button area of hand sink put front

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 44-45F, person in charge stated placed on line less than 1 hour prior. Advised to consider using time as a public health control 4 or 6 hours if not maintaining 41F or below. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -mixed valve

Basic - Floor area(s) covered with standing water. -under hand sink at end of cookline

Basic - Floors not maintained smooth and durable. -cookline

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food, operator educated employee, employee removed gloves, washed hands, replaced gloves. Corrected On-Site

Basic - Floors not maintained smooth and durable in front food prep area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plastic behind self-service beverage station nozzles has an accumulation of debris -hood/filters over cooking equipment have a light accumulation of grease Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese blend 46F, cut lettuce 45F, per operator less than 1 hour in reach-in cooler next to tortilla press, operator relocated product to walk-in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute soiled, operator cleaned Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent and tiles above triple sink Repeat Violation

Basic - Floors not maintained smooth and durable.

Basic - Food not stored at least 6 inches off of the floor. -oil jugs stored on floor in hallway

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters lightly soiled over cookline

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on counter next to sanitizer bucket, operator replaced in bucket Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked steak 107F in front line hot holding unit less than 1 hour, operator placed on flat top grill to reheat, rechecked 173F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -tortilla press soiled

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling in dining room in disrepair, leak coming from a/c unit above

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above triple sink -vents above front foodservice line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bags and jackets on shelves above and next to single service items and canned foods, operator removed Corrected On-Site Repeat Violation

Basic - Floors not maintained smooth and durable. -floor throughout kitchen Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off fryer basket handle, operator relocated Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled -walk in cooler fan covers lightly soiled -hood filters soiled

Basic - Wet mop not stored in a manner to allow the mop to dry. -mop stored in dirty mop water, operator discarded and dumped mop bucket Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -ambient air thermometer in small reach in cooler at end of front prep area not reading correctly, operator replaced with new thermometer Corrected On-Site

Intermediate - Food-contact surface soiled with food debris,. -produce slicer has an accumulation of food debris -green cutting board soiled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bags stored above single service items, operator relocated Corrected On-Site

Basic - Floors not maintained smooth and durable throughout front prep area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off fryer basket handle, operator relocated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -walk in cooler fan cover lightly soiled

Basic - Plumbing system in disrepair. -handwash sink at entrance to front area leaking while in operation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above prep sink has an accumulation of black, mold-like substance

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -multiple employees began putting on gloves without washing hands, employees washed hands then applied gloves Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink next to alto-shaam blocked by broom and dustpan, operator relocated Corrected On-Site

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/

Basic - Ceiling vents soiled with accumulated food debris, grease, or dust. -above burrito assembly area

Basic - Current Hotel and Restaurant license not displayed. -operator posted. Corrected On-Site

Basic - Floors not maintained smooth and durable. -floors in main cooking area Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging from handle of tortilla fryer basket

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fans cover soiled -mop sink soiled

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards soiled

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee purses stored above single service items in office area -cell phone on prep table in front area

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch

Basic - Floor soiled/has accumulation of debris. -floors underneath front counter accumulation of food debris -accumulation of grease behind fryers

Basic - Floors not maintained smooth and durable. -in front assembly line area floor in disrepair Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -spoons in self service area

Observed electrical wiring in disrepair. For reporting purposes only. -plate cover missing for plug on wall to right of breaker panels

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -manager removed splitter Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. -provided paperless license

Basic - Floors not maintained smooth and durable. -small area in front line