Moe's Southwest Grill

Observed dishes being washed at the 3-compartment with the sanitizer solution at 0 PPM quaternary ammonium solution. After further review the sanitizer chemical bag was found empty. Advised PIC to change the chemical bag and make sure to regularly check to ensure the dishes are being washed, rinsed, and sanitized properly. The chemicals were changed and the sanitizer was made to 200 PPM (COS).

511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P

3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P

4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P

5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and

6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that:

(i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P

(ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P

(iii) displays the EPA device manufacturing facility registration number on the device, Pf and

(iv) is operated and maintained in accordance with manufacturer’s instructions. Pf.

7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added.

Observed the nozzles on the drink machine at the drive thru window with a thick white accumulation. PIC stated that the drink machine is not in use, but there was no signage stated that the machine is out of order. Advised PIC to make sure all food contact surfaces are clean to sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the sternos stored above ready to eat prepped green bel peppers and next to clean single use food trays. Advised PIC to remove the sternos and store them with chemicals to avoid contamination of the food and food contact surfaces.

511-6-1.07(6)(c) - Storage, Separation (P) (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:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

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

Observed the wiping cloth bucket at 0 PPM quaternary ammonium solution. Advised PIC to make sure all buckets 200-400 PPM quaternary ammonium solution.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

Observed the inspection report flip over in the lobby, so that it was not visible to the public's view. Spoke with manager and she stated that the frame broke. Advised PIC that the score must be posted at all times and not to print from a cellphone because it will show in the wrong format.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

Observed single-use catering items stored on the floor near the drive thru window. Advised employee to remove the items and make sure all food contact surfaces are stored 6 inches or higher off the floor. The items were removed (COS).

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. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed the bottom of the hot holder cabinet (front end) and the reach in cooler (back) with build up.

Observed the caulking above the 3-compartement sink with a black mold-like build. Remove the old caulking and recaulk.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed several pans of raw chicken stored above several pans of raw steak in the reach in cooler on the front end. Advised PIC to make sure that food items are stored according to cooking temperatures. She went over the information with the employee that prepped food items and rearranged the products (COS).

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Potentially hazardous food not held at 135 degrees Fahrenheit or above on the steam table (front and back of the house). All food items were discarded (COS). Items included queso cheese, pinto beans and black beans.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed both containers that holds the chip scoops with a build up of black accumulation. Both containers and scoops must be cleaned.

Observed the can opener stored in the kitchen with a thick accumulation of metal shavings and old food build up on the blade. All food contact surfaces must be cleaned to the sight and touch.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed the 3-compartment sink handle in bad repair and leaking continuously when the water is turned on. There is a towel around the faucet to hold it in place. The handle must be repaired within 3 days. A completed work order must be emailed to sabrina.young@dph.ga.gov to show that the work has been completed.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed no inspection report posted for the public's view in the lobby or the drive thru window. Spoke with manager and she stated that the frame broke. Advised PIC that the score must be posted at all times and not to print from a cellphone because it will show in the wrong format.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

Observed the dumpster area not maintained and with several bags of trash and debris around it.

511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

(s) Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the premises by way of:

1. Portable receptacles that are constructed and maintained according to law; or

2. A transport vehicle that is constructed, maintained, and operated according to law.

Observed the walls and floors in need of cleaning in the women's restroom specifically in the area by the soap dispenser.

Potentially hazardous food not held at 135 degrees Fahrenheit or above on the steam table (front and back of the house). All food items were reheated back up to 165F and put back on the steam table or in the warming cabinet (COS).

Observed employees preparing and handling food items without hair restraint. Advised employees to put on hair restraints to properly secure their hair (COS).

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. 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.

Observed fruit flies/gnats on the broom and mops located in a black bin in the kitchen. The bin will need to be cleaned due to debris and build up on the interior surface. Also, observed flies on the front end of facility nesting on equipment. Observed two fly lights not plugged in by the back door and trash can near hallway.

Please have pest control to treat the facility within a week for gnats and flies by 8/20/25. Please send a copy of the detailed pest control report to sabrina.young@dph.ga.gov by 8/21/25.

511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed no inspection report posted for the public's view in the lobby or the drive thru window. Spoke with manager via phone and he stated that a customer was complaining because the report showed question marks so they removed the inspection report. Advised PIC that the score must be posted at all times and not to print from a cellphone because it will show in the wrong format. A violation noticed was reviewed and signed.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

Observed the toilet in the men's restroom filled with paper towels. PIC stated that he would clean the paper towels out, so facility can continue to operate with two restrooms (COS). Also, the floor in the men's restroom must be cleaned.

Observed the baseboard missing/bad repair near the back door. The baseboards must be replaced.

Observed a phone laying on the prep table. All personal items must be stored in a designated area so that it won't cause contamination with food items.

Observed the HVAC vent in by the back door with a dust build up and the exhaust vent in the women's restroom with a thick dust build up.

Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. A reach in cooler on the front was powered down to a 1 or 2 setting which made the ambient temperature rise and food items were cold held at temperatures greater than 41 degrees Fahrenheit. All food items that were above 41F or higher were discarded (COS).

Potentially hazardous food not held at 135 degrees Fahrenheit or above. All food items were reheated back up to 165F and put back on the steam table or in the warming cabinet. If the warming cabinet does not get hot enough then a work order will need to be made for the unit. The unit thermometer was reading an ambient temperature of 149F.

Observed hair and other debris inside of the ice scoop holder and a white debris on the nozzle on the drink machine. PIC removed items and replaced a clean bucket and scoop at the drink machine (COS). Observed a thick accumulation of food debris and rust on the can opener in the kitchen. Please discontinue the use of the can opener until it is replaced to avoid contamination of food items.

511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed water nesting on the bottom floor of the reach in cooler in the kitchen. Please have a plumber to check to see if the drain line is clogged. The system should be maintained in good repair.

Observed the current inspection report not posted in the lobby area or at the drive-thru window. A score of 88/B was posted in the lobby and a 95/A was posted at the drive-thru window. Advised PIC to post the current inspection report at all times.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. 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.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

Observed the blower (vents) in the walk in cooler in need of cleaning due to a black mold like debris in them.

Observed the exterior surface underneath the drink machine in need of cleaning due to an accumulation. Observed the lids for the bins with the chips in need of cleaning due to a thick debris. Observed the bottom shelves on the prep tables in need of cleaning. Observed the food storage shelves in the walk in cooler in need of cleaning due to a build-up of black debris and other substances.

Observed the floors in need of cleaning in the walk in cooler and in the kitchen area specifically by the 3-compartment sink.

Observed no handwashing soap in the women's restroom.

Observed the handwashing sink in the back not accessible (a step ladder) was blocking it. PIC remove the ladder (COS).

Observed a black mold-like debris inside of the metal pan holding the ice scoop by the drive-thru window.

Observed employees in the kitchen without hair restraint. Also some employees are wearing visors, but their hair must be properly restrained with a hairnet or some other restraint to prevent hair from contaminating food.

Observed the blower (vents) in the walk in cooler in need of cleaning due to a black mold like debris in them.

Observed water nesting on the bottom of the reach in cooler in the back and on the front line. Please clean regularly.

Observed several shelves in the kitchen over prep area in need of cleaning due to dust debris.

Observed water nesting on the floor by the drive thru window and by the mop sink. Also, observed the walls in the walk in cooler in need of cleaning.

Observed several HVAC vents in the facility with a black debris and the one on the front-end with rust. Please clean the vents and/or replace.

Observed the protective light shields in need of cleaning under the ventilation hood system.

Observed no paper towels at the hand sink by the steam table in the back.

Observed an employee prepping food without a hair restraint. Employee put on a hairnet.

Observed water nesting on the bottom of the prep unit in the back area.

Also observed the prep unit with old food debris. Please clean. Also, the vents (blowers) in the walk in cooler needs cleaning due to a black residue.

Observed several shelves in the kitchen over prep area in need of cleaning due to dust debris. The counter top on the front by the sweet tea station also needs cleaning.

Observed (1) light out over the vent. The bulb was filled with a liquid.

Observed HVAC vent over clean dishes in need of cleaning.

Observed missing labels on condiments bottles in the walk in cooler. Manger will label containers. (Moe's sauce, sour cream)

Observed missing label on salt container. Manager will label salt.

Observed staff without hair restraints while preparing food. (COS)

Observed ice scoop laying on ice. Please store in bin when not in use. (COS)

Observed catering boxes on the floor in front of bathroom in hallway. Manger moved boxes on shelf. (COS)

Observed the reach in cooler with excessive food debris. (Repeat)

Observed the reach in cooler with water nesting at the bottom.

Observed (2) light bulbs out above grill area. Manager stated he will replace today (7/27/2023).