MOES SOUTHWEST GRILL

4-2B: .05(7)(b)Black debris was observed on the interior surfaces of the dining-room ice machine. Except when dry cleaning methods are used as specified under Rule .05(7)(e), surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

6-1A: .04(6)(f)Time/temperature control for safety foods in the display cooler were measured at 47 - 61°F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The employee measured the temperature of the foods at 12:00 pm. All improperly held foods were discarded at the time of inspection.

6-1C: .04(6)(d)Green tomatillo salsa prepared at 10:39 am was measured at 45°F at 5:15 pm. Red salsa prepared at 12:30 pm was measured at 61°F at 5:38 pm and 5:40 pm. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: The foods were discarded.

15A: .05(6)(q)1&3The ambient air temperature of the display cooler was measured at 52°F. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections .05(1) and .05(2) or shall be discarded. (C) Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

15B: .05(3)(h),(i) The person in charge was unable to locate test strips for the quaternary ammonium (quat) sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

16A: .06(1)(g),(h)The installed water heater has a capacity of 60,000 BTUs; however, the facility requires a minimum of 95,000 BTUs to meet hot-water demand. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (Pf)

16A: .06(1)(g),(h)The cold water is not running on the left side of the warewashing sink. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under Rule .06(1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. (Pf)

17C: .07(1)(a)Wall surfaces are peeling at the handwashing sink and in the area between the office and the warewashing sink. Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use shall be:

1. Smooth, durable, and easily cleanable for areas where food service establishment operations are conducted; (C)
2. Closely woven and easily cleanable carpet for areas where food service eshlisbment operations are conducted; and
3. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. (C)

1-2A: .03(2)Observed Person in Charge (PIC) not present at the start of the inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC showed up at the facility in the middle of the inspection.

14B: .05(10)(e) 1,2,4Observed multiple clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: PIC reorganized the clean dishes to allow them to properly air-dry.

17C: .07(5)(a),(b)1,2,3Observed multiple floor tiles missing throughout the kitchen. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

12B: .03(5)(g)Observed employees handling food with watch and ring with stones. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Employees removed all jewelry.

15B: .05(3)(h),(i)Facility has wrong test strips for accurately testing quat sanitizer. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

16B: .06(2)(r)Observed multiple faucets throughout facility with leaks. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)