Moe's Southwest Grill #221

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed failure to air dry food equipment before stacking. Observed wet stacking of multiple clean trays near 3 comp sink. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and PIC advised to move equipment in a way that allows them to properly air dry.

Insects, rodents, and animals not present — Inspector Note: Observed failure to protect outer openings from potential entry of pests. Observed visible gap in bottom of rear main kitchen exit door. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC advised to get bottom sealant of door repaired.

In-use utensils: properly stored — Inspector Note: Observed failure to properly store in-use utensil for chips, handle was in contact with chips. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; PIC removed utensil from chips and properly stored above in separate container.

Toxic substances properly identified, stored, used — Inspector Note: Observed failure to properly store chemical cleaning above tray of utensils in main kitchen area. (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P PIC removed utensils from below cleaning supplies.