MOE'S SOUTHWEST GRILL #139

Observed a few molded green bell peppers stored in facility. Prior to inspector's arrival a few bell peppers from same container were being cooked. PIC instructed employee to discard cooked bell peppers. Discussed with PIC to check all produce for mold or other indicators that the produce is spoiled before washing and cooking COS: green bell pepper discarded. CA: Food shall be safe, unadulterated, and honestly presented.

Observed the time as a public health control (TPHC) time stamps at the salsa bar (5 different type of TCS salas) for 1:41pm-5:41pm, however, 4 out of 5 salasa were placed on TPHC at 12:30pm and not 1:41pm. COS: 4 salsas put on correct time stamps as 12:30pm-4:30pm. Observed salsa verde held past discard time of 12:32pm COS: salsa verde discarded CA: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; the food shall be discarded, within 4 hours from the point in time when the food is removed from temperature control; and the food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

Did not observed an inspection report posted in drive thru window. CA: Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. Suggested to post at least the top 1/3 portion of the most recent inspection in drive thru windows at all times Printed two copies of inspection for PIC.