MOES SW GRILL

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Temperature logs provided were temperatures that were from more than 4 hours ago. REPEAT VIOLATION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

13A: .02(1)(d)The most current inspection report from 5/29/26 was not on display. The inspection report from 9/4/25 was on display. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The inspection report from 5/29/26 was posted on display during inspection.

1-2A: .03(2)No person in charge present at time of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Person in charge arrived at the end of the inspection.

2-2A: .03(2)(o)Employees on site did not know where the signed employee health policy agreements are located. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Person in charge arrived at the end of the inspection and provided the signed employee health policy agreements.

2-2E: .03(6)Employees on site did not know where the vomit and diarrheal clean up kit was located. Person in charge arrived at the end of the inspection and provided the clean up kit. However, person in charge could not locate the written procedures. Written procedures for facility's clean up kit must be on site by 6/8/26. A food establishment shall have written procedures for employees to follow 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. (Pf)

5-1B: .04(5)(i)Observed commercially packaged cheese dip and commercially packaged beef in a pot of water on the stove. Employees on site did not know how long the food had been reheating. Per employees, food would have been moved to the hot hold unit after reheating. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant, shall be heated to a minimum temperature of 135°F (57°C) within 2 hours. (P) Corrective Actions: Food discarded.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours in the walk in cooler and salsa bar cooler (see temperature log). The walk in cooler door was observed open before assessing the walk in cooler. Temperature logs of foods could only be provided from more than 4 hours. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

17D: .07(4)(b)Observed employee bags and purses stored with customer food on the dry storage shelf on 2 separate occasions during inspection. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Employee items were relocated.

2-2B: .03(5)(j)1&2Observed an employee chewing gum while prepping food.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee discarded the gum.//

12B: .03(5)(g)Observed an employee handling exposed food items wearing bracelets.// 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: Employee removed her bracelets.//

14B: .05(10)(e) 1,2,4Observed multiple clean containers that were stacked still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were placed on soap water in the 3-compartment sink to be washed, rinsed, sanitized, and allowed to air dry.//