Moe's Southwest Grill #221

Observed failure to properly store chemical cleaning above tray of utensils in main kitchen area. (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P PIC removed utensils from below cleaning supplies.

Observed failure to properly store in-use utensil for chips, handle was in contact with chips. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

PIC removed utensil from chips and properly stored above in separate container.

Observed buildup of slimy pink mold like substance in the interior of ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils: Equipment food-contact surfaces and utensils shall be clean and maintain clean to sight and touch. PIC instructed to clean and sanitize immediately.

Observed boxes of food stored on kitchen floor blocking hand washing sink. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. PIC moved boxes.

Observed water leaking from the hand sink in the kitchen.

During the time of inspection observed clean dishes being wet stacked before completely drying. CA: Informed PIC that dishes need to air dry completely before stacking them. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food;

Observed food employee on front service line without a hair restraint. Employee retrieved a hair net then washed his hands and returned to the front service line to prepare customer meal.

Observed water leaking from pipe under the hand sink next to hood. Manager was able to repair leaking pipes before the end of this inspection.

Observed water leaking from pipe underneath the 3 compartment sink at the sanitizing compartment. Manager was able to repair leak before the end of this inspection.

Observed a measuring cup was not stored with the handle above the top of the food and the container. Cup handle was encrusted with black debris and it was in contact with the sugar inside the food container. Employee removed cup from the container and placed it in the dish sink.

Observed heavy dust buildup on ceiling air conditioning vent covers above the beverage station. Must clean dust from vents.