Moe's Southwest Grill

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: OBSERVED INSPECTION REPORT FROM 2024 POSTED, MOST RECENT INSPECTION REPORT WAS CONDUCTED ON 8/5/2025 C/A: 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.

PIC present, demonstrates knowledge, performs duties — Inspector Note: NO KEY DROP DELIVERY AGREEMENT OBSERVED FOR FACILITY THAT RECEIVED KEY DROP DELIVERIES OF TCS FOOD ITEMS. PIC STATED THEY RECORD TEMPS ON INVOICES UPON RECEIPT BUT DELIVERY COMPANY DOES NOT RECORD TEMPERATURES UPON DELIVERY C/A: PIC shall ensure written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required. PIC shall ensure employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt PIC HAS 10 DAYS TO PROVIDE KEY DROP DELIVERY AGREEMENT

PIC present, demonstrates knowledge, performs duties — Inspector Note: NO PIC PRESENT DURING INSPECTION C/A: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance COS: PIC SHOWED UP AFTER INSPECTION HAD BEEN CONDUCTED TO ANSWER QUESTIONS

Adequate handwashing facilities supplied & accessible — Inspector Note: NO HOT WATER/HOT WATER AVAILABLE AT HAND SINK IN MAIN KITCHEN C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. PIC TURNED KNOBS UNDER HAND SINK AND BROWN WATER CAME OUT OF FAUCET FOR COLD WATER; HOT WATER STILL UNAVAILABLE. PIC HAS 72 HRS TO FIX

Proper cold holding temperatures — Inspector Note: OBSERVED MULTIPLE TCS FOOD ITEMS IN PREP TOP COOLER COLD HOLDING ABOVE 41F IN FRONT FOOD SERVICE AREA. (DICED TOMATOES 46F, SOUR CREAM 56F, PICO 54F, SHREDDED CHEESE 58F, ROASTED CORN 50 & ROMAINE LETTUCE 58F) C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: DICED TOMATOES REPLACED @36F, SOUR CREAM REPLACED @ 38F, SHREDDED CHEESE REPLACED @ 40F, ROMAINE REPLACED @ 42F

Proper hot holding temperatures — Inspector Note: OBSERVED MULTIPLE PANS OF SEASONED RICE HOT HOLDING BELOW 135F IN STEAM TABLE AND WAREMER CABINET IN FRONT FOOD SERVICE. OBSERVED DICED CHICKEN (@ 12:17PM) HOT HOLDING AT 95F IN STEAM TABLE IN FRONT FOOD SERVICE AREA. C/A: ALL TCS FOOD ITEMS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: PAN THAT WAS HOLDING AT 130 IN STEAM TABLE WAS REPLACED WITH RICE IN WARMER CABINET @ 143F; DICED CHICKEN WAS REHEATED TO 173F @ 1:40PM; ALL OTHER RICE WAS DISCARDED