Moe's Southwest Grill

Observed salsa at 43F, Sour Cream at 46F, and Guac at 43F in prep top cooler. Observed guac at 45F, and sour cream at 46F in walk in cooler.

Equipment must be capable of holding items 41F and below at all times.

COS:Discarded

No Certified Food Manger Certificate posted - Expired food handler certificate posted on wall.

At least one staff member who has management/food handling responsibilities must be a Certified Food Manager. (30 Days)

Observed missing tiles around floor drain in kitchen - Repair

Observed individual portions of salsa in cold well at 50F. Maintain TCS foods at 41F or below at all times besides while actively processing, cooking, or cooling.

COS-Discarding, use of lids on pans

Observed 3 compartment sink with sanitizer concentration less than 200ppm quat. Maintain quat sanitizer between 200-500ppm or according to manufacturers instructions if different than 200-500ppm.

COS: Drained sink, replaced sanitizer and refilled

Observed sizeable gap between front doors large enough to provide entry of pests. Install provisions to prevent the entry of pests.

No test strips available for testing quat at 3 compartment sink. Obtain test strips and routinely use to verify snitizer concentrations.

Observed no Certified Food Safety Manager (CFSM) for facility. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.

Observed knife stored of ridged type knife strip with visible debris in crevices. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must replace knife strip with an all stainless steel strip for easy cleaning.

Observed Glass/Multisurface cleaner being used to sanitize dining tables. This chemical may not be use as it is not a sanitizer. Must discontinue use and use quat sanitizer from 3-comp sink.

Observed employee preparing food without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hat.

Observed quat sanitizer bucket on cook line at 0 ppm. Must be 150-400 ppm. COS by making fresh sanitizer at 400 ppm.

Observed no quat test strips for sanitizer. Must obtain and check sanitizer concentration periodically throughout the day.