Moe's Southwest Grill

Observed queso (78F) and ground beef (106F) inside of the warmer cabinet below 135 F. Time/Temperature Control for Safety (TCS) foods must be 135F or above. Person in charge (PIC) reheated the food items on the grill to 165F or above.

Observed the boxes that contain the drink syrups from the ICEE machine being stored directly on the floor under the drink machine. food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Rearrange the boxes so that they are on the shelf and not directly on the floor under the machine.

Observed several food grade containers on the drying rack stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Remove the wet containers to be re-washed, re-rinsed, and re-sanitized.

Observed Queso (128 F) and Ground beef (127 F) inside of the warmer cabinet below 135 F. Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Reheat the food items on the grill to reheat to 165 F or above.

Observed several food grade containers on the drying rack stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Remove the wet containers to be re-washed, re-rinsed, and re-sanitized.

Observed several food grade containers on the drying rack stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Remove the wet containers to be re-washed, re-rinsed, and re-sanitized.

Observed numerous food grade containers on the drying rack stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Remove the wet containers to be re-washed, re-rinsed, and re-sanitized.

Observed shredded lettuce 57F, and shredded cheese 51F inside prep top cooler near the prep line above 41F. 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 or below. Employee placed food inside walk in cooler to decrease the temperature. Corrected on Site (COS): Employee placed food items inside the walk-in cooler to decrease the temperature.

Observed several food grade containers on the drying rack stacked while still wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Remove the wet containers to be re-washed, re-rinsed, and re-sanitized.

Observed the pipe underneath the handsink behind the register leaking onto the floor while in use. A plumbing system shall be repaired according to law; and maintained in good repair. Call a certified plumber to come and repair the sink. Do not use it until repaired.

Observed a backpack being stored on the rack next to single use items and and a cell phone next to the tortillas on the service line. Employees' items must be stored separately from equipment, utensils, single-use items, and food to prevent contamination. Relocate employees' items.