MOES SOUTHWEST GRILL

12B: .03(5)(j)Observed that two employees have beards longer than 1/2inch and are working with food.// Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The employees were removed from the food line until beard nets could be obtained.//

2-2D: .06(2)(c)Observed that the handwashing sinks in the restroom did not have any hot water available.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

2-2E: .03(6)Observed that the vomit and diarrhea clean up kit that the facility has onsite does not have an EPA approved sanitizer that is effective against Norovirus in the kit. There are no other written procedures for cleaning up a vomit or diarrhea event.// (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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

6-1A: .04(6)(f)Observed 7 filled salsa cups and 4 bottles of sour cream that were being held higher than 41° F in the open top prep cooler ( see temp chart below). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge was allowed to cool the filled sour cream squeeze bottles and the seven filled salsa cups.//

6-1B: .04(6)(f)Observed cooked chicken, cooked ground beef, and black beans that were not being held at 135° F or above in the hot holding steam bath and the hot holding cabinet. ( See Temp Below)// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge effectively communicated that the cooked chicken, black beans, and cooked ground beef were cooked less than one hour prior. The person in charge was allowed to reheat the cooked chicken and cooked ground beef to 165° F or above. The person in charge discarded the black beans.//

13A: .02(1)(c)2Observed that a Choking Poster was not posted within public view in the dining room.// The choking poster shall be posted in a conspicuous place approved by the department - in public view. Corrective Actions: The person in charge was given a choking poster to put up for display.//

14B: .05(10)(e) 1,2,4Observed multiple containers on the clean rack that were identified as clean that were stacked wet after sanitizing.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge had the containers recleaned, sanitized and allowed them to air dry completely before stacking.//

14C: .05(10)(e)1&3Observed single use items for catering stored on the floor in the catering storage room.// Single-service and single-use articles shall be stored in a clean, dry location, where they are not exposed to splash, dust or other contamination, and at least 6 inches above the floor and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C)

17D: .07(4)(b)Observed employee personal items ( purses and coats) stored with food and above clean containers on the food rack.// Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Person in charge relocated the personal items so that they were below any customer food, clean containers, or single use items.//