MOE'S SOUTHWEST GRILL

OBSERVED BIRRIA IN STEAM TABLE HOT HOLDING BELOW 135F IN FRONT FOOD SERVICE AREA. OBSERVED DICED STEAK AND GRILLED MARINATED DICED CHICKEN HOT HOLDING BELOW 135F IN WARMER CAB IN FRONT FOOD SERVICE AREA.

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: BIRRIA WAS REHEATED TO 192F @ 11:56AM; DICED STEAK WAS REHEATED TO 182F @ 12:02PM; GRILLED MARINATED DICED CHICKEN WAS REHEATED TO 178F @ 12:04PM

FACILITY DOES NOT HAVE DISINFECTANT ONSITE THAT KILLS THE NOROVIRUS FOR THE CLEAN UP AND DISPOSAL OF VOMIT/FECAL INCIDENTS. PIC WAS UNABLE TO PROVIDE PROCEDURES (WRITTEN OR VERBAL) EMPLOYEES WOULD FOLLOW IN THE EVENT OF A VOMIT/FECAL INCIDENT

C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

EHS PROVIDED WRITTEN PROCEDURES; EHS WILL FOLLOW UP BY FEBRUARY 9, 2026 TO VERIFY THAT FACILITY HAS PROPER DISINFECTANT

OBSERVED BROWN RICE AND ADOBO CHICKEN HOT HOLDING BELOW 135F IN STEAM TABLE IN FRONT FOOD SERVICE AREA. OBSERVED BROWN RICE, CILANTRO RICE AND BLACK BEANS HOT HOLDING BELOW 135F IN WARMER CAB IN FRONT FOOD SERVICE AREA.

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: FOOD DISCARDED

FACILITY DOES NOT HAVE DISINFECTANT THAT KILLS THE NOROVIRUS FOR THE CLEAN UP AND DISPOSAL OF VOMIT/FECAL INCIDENTS. PIC WAS UNABLE TO PROVIDE PROCEDURES (WRITTEN OR VERBAL) EMPLOYEES WOULD FOLLOW IN THE EVENT OF A VOMIT/FECAL INCIDENT

C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

EHS PROVIDED WRITTEN PROCEDURES; EHS WILL FOLLOW UP BY APRIL 23 TO VERIFY THAT FACILITY HAS PROPER DISINFECTANT

OBSERVED EMPLOYEE USE KNIFE TO CUT CHICKEN WHILE STILL WET WITH SANITIZER

C/A: Poisonous or toxic materials shall: Be applied so that: (i) A hazard to employees or other persons is not created and (ii) Contamination including toxic residues due to drip, drain, fog, splash or spray on food, equipment, utensils, linens, and single-service and single-use articles is prevented, and this is achieved by

COS: CHICKEN WAS DISCARDED

OBSERVED BAG OF ONIONS STORED ON FLOOR NEAR PREP TABLE IN BACK KITCHEN. OBSERVED BAGS OF OPEN BLACK BEANS STORED ON FLOOR IN BACK STORAGE AREA

C/A: ALL FOOD SHALL BE STORED AT LEAST 6" OFF THE FLOOR IN A CLEAN, DRY LOCATION

COS: FOOD REMOVED OFF THE FLOOR

OBSERVED COLD TCS FOODS ARE NOT HELD AT 41F OR BELOW IN FRONT SERVING LINE. [CHIPOTLE RANCH AND SOUR CREAM IN SMALL CUPS (PREP TOP COOLER); CHIPOTLE RANCH AND SOUR CREAM IN SQEEZE BOTTLES.

C/A: COLD TCS FOODS SHALL BE HELD AT 41F OF BELOW

PIC RETURNED BOTTLED FOOD ITEMS WALKIN COOLER FOR COOLING TO 41F OR BELOW. SAUCES IN SMALL CUPS WERE DISCARDED

OBSRVED TCS FOODS (GREEN TOMATILLO) WAS NOT COOLED FROM AMBIENT TEMPERATURE TO 41F WITHIN 4 HOURS. PREPARED AT 10:27AM CURRENT TIME 5:00PM - 47F.

C/A: TCS FOODS PREPARED AT ROOM TEMPERATURE MUST BE COOLED TO 41F WITHIN 4 HOURS. FOOD DISCARDED FOOD WAS PREPARED AT 10:27AM WAS AT OBSERVED WITH TEMPERATURES ABOVE 41F AT 3:30PM: CORN MIX, GUACAMOLE WITH TOMATOES (INSIDE WALKIN COOLER) AND PICO DE GALLO (IN SERVING LINE COOLER)

COS: DISCARDED