MOES SOUTHWEST GRILL

6-1A: .04(6)(f)Time/temperature control for safety (TCS) sauces out for self-service not maintaining 41F or below such as chipotle ranch, salsas, salsa verde. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Sauces allowed to cool down.

2-1B: .03(5)(c)Father of the owner entered kitchen and didn't wash hands or put gloves on before grabbing food like chips and queso. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Hands were washed, utensils were sanitized, and proper handwashing procedures were discussed.

2-1C: .04(4)(a)1,2,3Father of the owner grabbed chips without using utensils, without properly washing hands, and without putting gloves on. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Chips were discarded and remade.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety (TCS) foods cold holding greater than 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for more than 4 hours were discarded. Foods cold holding improperly for less than 4 hours were moved to the walk in cooler.

14B: .05(10)(e) 1,2,4Observed broom and mop handles resting against the exterior surfaces of clean dishes in the clean dish area. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: 1) in a clean, dry location; (C) 2) where they are not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches above the floor. (C) Corrective Actions: Dishes were placed at the 3 compartment sink to be washed, rinsed, and sanitized. Discussed with person in charge that cleaning utensils must be stored in a separate area.