Moe's Southwest Grill
930 Woodstock Rd, Roswell, GA 30075
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Official Inspection History
2 recorded inspectionsWiping cloths: properly used and stored — Inspector Note: Observed dirty rags stored on the prep table. PIC removed the rags. 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
Proper cold holding temperatures — Inspector Note: Observed several TCS foods in walk in cooler like chicken at 46F, Beef at 43F and cut tomatoes at 46F and salsa in prep top cooler was at 50F, 46F, 47F,43F. PIC advised to have the walk in cooler fixed and have only a layer of salsa containers placed in prep top cooler. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold 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