Moe's Southwest Grill

Response procedures for vomiting & diarrheal events — Inspector Note: FACILITY DOES NOT HAVE DISINFECTANT ONSITE THAT KILLS THE NOROVIRUS FOR THE CLEAN UP AND DISPOSAL OF VOMIT/FECAL INCIDENTS. PIC WAS UNABLE TO PROVIDE PROCEDURES (WRITTEN OR VERBAL) EMPLOYEES WOULD FOLLOW IN THE EVENT OF A VOMIT/FECAL INCIDENT C/A: 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. EHS PROVIDED WRITTEN PROCEDURES; EHS WILL FOLLOW UP BY FEBRUARY 9, 2026 TO VERIFY THAT FACILITY HAS PROPER DISINFECTANT

Proper hot holding temperatures — Inspector Note: OBSERVED BIRRIA IN STEAM TABLE HOT HOLDING BELOW 135F IN FRONT FOOD SERVICE AREA. OBSERVED DICED STEAK AND GRILLED MARINATED DICED CHICKEN HOT HOLDING BELOW 135F IN WARMER CAB IN FRONT FOOD SERVICE AREA. C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: BIRRIA WAS REHEATED TO 192F @ 11:56AM; DICED STEAK WAS REHEATED TO 182F @ 12:02PM; GRILLED MARINATED DICED CHICKEN WAS REHEATED TO 178F @ 12:04PM