MOE'S SOUTHWEST GRILL

Violations (6)

• 12A-16-4CriticalCorrected on site

  Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

  High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touch glasses, handled broom to sweep then changed gloves and began to scoop chips; no hand wash. Employee washed hands. **Corrected On-Site**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep counter: house made salsa (44F at 4:20pm; 45F at 4:57pm- Ambient Cooling) As per operator and label, cooling since 12:55pm. Product did not cool to 41F in a total of 4 hours. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep counter: house made salsa (44F at 4:20pm; 45F at 4:57pm- Ambient Cooling) As per operator and label, cooling since 12:55pm. Product did not cool to 41F in a total of 4 hours. See stop sale.

  High Priority

• 03D-06-5Critical

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep counter: house made salsa (44F at 4:20pm; 45F at 4:57pm- Ambient Cooling) As per operator and label, cooling since 12:55pm. Product did not cool to 41F in a total of 4 hours. See stop sale.

  High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At prep counter: house made salsa (44F at 4:20pm; 45F at 4:57pm- Ambient Cooling) As per operator and label, cooling since 12:55pm. Product did not cool to 41F in a total of 4 hours. See stop sale.

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked ground beef (129F - Hot Holding) As per employee, stored 1 hour. Employee discarded.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked ground beef (129F - Hot Holding) As per employee, stored 1 hour. Employee discarded. **Corrected On-Site**

  High Priority

• 03D-15-4Repeat

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler under table close to steam table: raw chicken (47F at 4:31pm; 47F at 5:01pm- Cooling) As per label and employee, cooling since 1:11pm. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler under table close to steam table: raw chicken (47F at 4:31pm; 47F at 5:01pm- Cooling) As per label and employee, cooling since 1:11pm. At current rate of cooling, item will not cool to 41F in a total of 4 hours. Operator moved to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 2 days. Emailed form to operator.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 2 days. Emailed form to operator.

  Intermediate