MOE'S SOUTHWEST GRILL

Accumulation of water/soda syrups (leak from drink dispenser, cold holding bar unit) inside of cabinet in dining room. Keep this area clean and in good repair to prevent attraction of pests.

Accumulation of debris in drain under 3-compartment sink and under equipment in front food service area. Keep areas clean to prevent attraction of pests.

Accumulation of water (leak from drink dispenser, cold holding bar unit) inside of cabinet in dining room. Keep this area clean and in good repair to prevent attraction of pests.

Broken baseboard around 3-compartment sink and office wall. Kee area in good repair.

Ice machine door has broken/cracked corners. Replace door to avoid physical contamination of the ice and to be easily cleanable.

Accumulation of old debris behind ice machine. Keep area clean to prevent harborage of pests.

steak held at 107F-110F and adobo chicken 110F-112F in counter top steam well in front food service at time of inspection. Time temperature control for safety foods must be held hot at 135F or above. COS: Meats were cook 1 hr. ago before opening. Person in charge reheated meats on the flat top grill to 180F (steak) and 200 F (adobo chicken). Per person in charge temperatures in front service line are verified every 3-4 hrs and there is a work order to repair steam well unit.

Shelving inside of cabinet under dinning room drink dispenser has been broken and a metal rack on the floor is been used to stored the boxes of soda syrup. Add new shelving and has to be at least 6 inches from the floor.

Ice machine door has broken/cracked corners and part of the insulation can be seeing. Replace door to avoid physical contamination in the ice.

Handwashing sink in front food service next to prep table and walls juncture in 3-compartemnt sink with accumulation of mold . Clean frequently to prevent this type of accumulation.

Dumpster missing lid/door. To prevent insect/rodent attraction, all doors need to be in good repair and able to be closed. Contact dumpster company to replace dumpster.

steak held at 90F-100F and chicken adobo110F-114F in counter top steam well at time of inspection. Time temperature control for safety foods must be held hot at 135F or above.COS: Person in charge voluntarily discarded meats. Per person in charge temperatures in front service line are verified every 3-4 hrs.

Inside of cabinet under dining room drink dispenser with a heavily damaged shelf. Shelf no longer has a surface that is easily cleanable. This shelf needs replacing.

2-door prep top cooler with build-up of condensate inside on left side. This water is non-potable and should not be allowed to contact food. Try leveling unit to allow for proper condensate drainage. Person in charge will place a work order.

Open cup of soda , coffee travel mug on front food service area. Drinks may be in the kitchen/front food service area if in a single-service (disposable) cup with a secure lid and straw and stored to prevent any possible contamination of food/food contact surfaces. COS: Manager (Person-in-charge) discarded drinks and staff will be informed of how drinks may be consumed in the kitchen/prep area.

Ice machine baffle with accumulation of mold. Person in charge wiped and sanitized baffle. Ice machine bin will need to be emptied and completely clean and sanitize at cob.