MOE'S SOUTHWEST GRILL #6031

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Pinto beans in hot holding measured 118-145F. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated beans to above 165F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of salsas at salsa bar measured 43-46F. PIC stated technician just finished performing maintenance on cooler. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved salsas to walk-in cooler to cool to 41F and will check salsa bar cooler to ensure it doesn't need additional maintenance/repair. No increase in severity so kept at half credit. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean low shelves underneath prep tables where food debris have accumulated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small cups of salsas and pico measured 40-60F in ice bath. Ice bath had partially melted. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded salsas. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Shelf supports are rusted on large shelves in kitchen. Wire shelves above 3-compartment sink also beginning to rust. Replace rusted shelves/shelf supports. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Old food debris observed on low shelves in back prep area. Clean these areas more frequently. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Diced tomatoes cooling in large container and measured 60F. Use shallow pans or smaller portions to cool tomatoes after cutting. CDI - PIC moved tomatoes to multiple, shallow pans to facilitate quicker cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee was not wearing a beard guard. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 150 ppm quat. Wet wiping cloths must be stored in properly concentrated sanitizer when in between uses. CDI - Employee refilled buckets with 300 ppm solution.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Food observed in both kitchen hand washing sinks. Do not use hand washing sinks for other purposes. CDI - PIC educated on hand sink use. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Portioned salsas on ice measured 41-58F. Cheese and lettuce on serving line measured 45F. Green salsa and house salsa at salsa bar measured 46F and 43-47F. TCS foods in cold holding shall measure 41F or less. A/C is not working and is causing food to rise above 41F. CDI - Items above 41F were moved to walk-in cooler to cool. Establishment has agreed to use TPHC until the A/C is repaired. Ensure TCS foods are used or discarded within 4 hours (or 6 hours if food stays below 70F during whole time) or placing them on line and at salsa bar. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Diced tomatoes were cooling in very large container and measured 47F. CDI - PIC moved tomatoes to shallow pans to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans stored as clean were stacked while they were still very wet. Allow utensils to adequately air dry before stacking. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leak underneath hand sink beside prep table in back. Repair leak. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Bluetooth speaker observed on prep table. Do not store personal items on prep tables. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw steak stored above ready-to-eat birria meat in the WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed white meat chicken on the make line and in the hot holding cabinet below 135F. All other items on make line and in hot holding cabinet were above 135F. PIC stated violation may be due to extended prep time by cutting the chicken at room temperature after being cooked on the stove. -CDI- Food employee reheated chicken to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed exterior surface of multiple pans with visible sticker residue, stored as clean.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. -Observed green salsa cooling too slowly in self-serve salsa station. Per PIC, green salsa was stored in WIC, prepped at room temperature one hour ago, then placed in self-serve station. Observed salsa at 48F and, one hour later, at 45F, dropping at a rate of 0.05F/min. The minimum required rate of cooling is 0.12F/min. -CDI- PIC placed salsa in WIC for rapid cooling to 41F or below. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed green salsa cooling too slowly in self-service station. PIC stated salsa was stored in WIC, prepped at room temperature one hour ago, then placed in self-service station. Salsa was placed in deep container in self-service station, after being left at room temperature for extended periods of time during prep. Salsa was cooling at a rate of 0.05F/min. The minimum cooling rate is 0.12F/min. -CDI- PIC placed green salsa in WIC for rapid cooling until reaching 41F or below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -Observed food employee prepping pico without hair restraint to prevent contamination.

4-501.11 Maintain equipment in good repair. -Observed drying rack by 3-compartment sink with buildup of rust. Observed cabinet door in lobby broken and not attached to cabinet. - No point escalation due to different violation from past inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food debris and residue along the bottom of lowboy units on front line and in HH unit in kitchen. Increase frequency of cleaning to prevent accumulation.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed black buildup along wall behind 3-compartment sink and behind equipment in hard-to-reach places. Increase frequency of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Kaiser, el guap, tamatillo and scorpion holding above 41F in the self serve salsa atation. CDI- Salsas removed. PIC will use TPHC until the unit is fixed. Observed cheese in cold well on the front line holding above 41F. CDI- Cheese taken to talk in cooler and cooled to 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed peppers being held on the prep table touching the wall and right beside the electronics. Peppers removed and washed.

4-501.11 Maintain equipment in good repair. Observed self serve salsa cold wells holding above 41F. PIC will use TPHC for cold well. Maintenance was called to service the unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed chip shelf in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout at dish pit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back to be cleaned. Observed lids soiled with old food debris. CDI- Lids taken back to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in clean dish storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving housing chips in need of cleaning. Observed roller cart and low RI unit in need of cleaning. Observed upper plates of drink machines in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 2 pans and 1 container found with food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items re-washed during inspection. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans were stacked while still wet and stored as clean. Allow utensils to adequately air dry before stacking. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelves where chips are stored. Clean bottoms of refrigeration units.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored on shelf above food for restaurant in reach-in cooler. Do not store employee food where it could potentially contaminate food for restaurant.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw steak stored on shelf above cooked bacon in reach-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All salsas at salsa bar measured 45-49F. Portioned salsas in ice bath measured 52-63F. TCS foods in cold holding shall measure 41F or less. CDI - Salsas at salsa bar discarded. Unit was not turned up high enough to maintain food below 41F. Portioned salsas moved to walk-in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing bracelets on wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans stacked while still wet and stored as clean. Allow cleaned utensils to adequately air dry before stacking. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken back to be cleaned. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken and queso holding below 135F on the line. CDI- Chicken reheated to 165F. Queso reheated to140F. This is the 3rd violation. Any further violations will result in a RCP, then escalated to and ITS. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed low reach in cooler in need of cleaning.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed no getting hot throughout facility. Water temped at 90F. Dishes cannot be sufficiently washed without hot water.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken and ground beef for catering order holding below 135F. CDI- Items reheated to 170F before leaving the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelf in the dish storage area in need of cleaning. Observed shelf under the grill in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with low grout at the front line.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all of the necessary information. CDI- EHS left copy of the health policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan via email.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 containers of chicken and black beans in the hot box holding below 135F. CDI- Black beans discarded. Chicken reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed sour cream, salsa and chipotle ranch cups on the front line holding above 41F. CDI- Items discarded. Observed tomatillo chipotle, tomatillo mild salsa, el guapo and Kaiser salsas holding above 41F in the self serve area. CDI- Items placed in time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sour cream, salsa and chipotle ranch cups over stacked on the front line. CDI- Items removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelf housing clean dishes in need of cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed salsa cups placed on the front line prior to being cooled to 41F. CDI-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes wet stacked in the clean dish storage area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind utensils in need of cleaning.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all of the correct information.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener in need of cleaning. CDI- Can opener taken back to be cleaned

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salsa cups on the front line and tomatoes in the walk in cooler holding above 41F. CDI- Tomatoes were not within time/ temp parameters and was discarded. Salsas were placed in the walk in cooler for cooling.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed salsas over stacked on the prep line. Observed a large bin of tomatoes cooling. EHS recommended tomatoes be placed in smaller portions. PIC stated it is company policy to cool very large batches of tomatoes in the walk in cooler. PIC stated this is policy for all Moes location. PIC stated he will speak with corporate about the issue.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large fan and cart blocking the front handwashing sink. CDI- Items removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener soiled with old food debris. CDI- Can opener taken back to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed black beans holding below 135F. Black beans were in the in the hot box overnight. CDI- Black beans discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of salsa cups on the front line holding above 41F. Observed salsas on the self serving line holding above 41F. Holding unit was turned off. CDI- Items were in time temp parameters and were placed in the walk in cooler for cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several bins of seasonings, salt, sugar without a label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves housing clean dishes at the front line, shelf housing seasonings and shelf housing bins of tortilla chips in need of cleaning. Observed roller cart in need of cleaning.