MOES SOUTHWEST GRILL receives C in Gwinnett County health inspection

1. 01

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed mold-like build up inside ice bin. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Please correct violation by 11/05/2026

   Inspector’s full note +

   Code .05(7)(a)1

   Observed mold-like build up inside ice bin. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Please correct violation by 11/05/2026

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
2. 02

   Cooling time and temperature

   Item 6-1C ↗

   Observed container of pico de gallo prepared at 8:20 a.m. temping above 41F in the walk-in cooler. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Person in charge (PIC) discarded pico de gallo.

   Inspector’s full note +

   Code .04(6)(d)

   Observed container of pico de gallo prepared at 8:20 a.m. temping above 41F in the walk-in cooler. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Person in charge (PIC) discarded pico de gallo.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
3. 03

   Cooling time and temperature

   Item 6-1C ↗

   Observed a large container of diced tomatoes prepared at 10:50 a.m. in the walk-in cooler not cooling to 41F at a sufficient rate. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: PIC was advised to place container of diced tomatoes in an ice bath to further cool to 41F.

   Inspector’s full note +

   Code .04(6)(d)

   Observed a large container of diced tomatoes prepared at 10:50 a.m. in the walk-in cooler not cooling to 41F at a sufficient rate. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: PIC was advised to place container of diced tomatoes in an ice bath to further cool to 41F.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
4. 04

   Toxic substance storage and use

   Item 8-2B ↗

   Observed sanitizer spray bottle stored above ICEE drink mix. Observed grill cleaner stored above clean linens. Observed gel chafing dish fuel stored above single-use containers. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 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. (P) Corrective Actions: PIC moved sanitizer spray bottle to designated area and rearranged storage of grill cleaner and chafing dish…

   Inspector’s full note +

   Code .07(6)(c)

   Observed sanitizer spray bottle stored above ICEE drink mix. Observed grill cleaner stored above clean linens. Observed gel chafing dish fuel stored above single-use containers. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 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. (P) Corrective Actions: PIC moved sanitizer spray bottle to designated area and rearranged storage of grill cleaner and chafing dish fuel.

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
5. 05

   Cooling methods and equipment

   Item 11A ↗

   Observed pico de gallo cooling in a container with a tightly sealed lid in the walk-in cooler. Observed diced tomatoes cooling in a large container with lid tightly sealed not cooling at a sufficient rate. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge (PIC)…

   Inspector’s full note +

   Code .04(6)(e)

   Observed pico de gallo cooling in a container with a tightly sealed lid in the walk-in cooler. Observed diced tomatoes cooling in a large container with lid tightly sealed not cooling at a sufficient rate. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge (PIC) discarded pico de gallo and place tomatoes in an ice bath. Appropriate cooling methods were discussed with PIC. Please refer to the temperature observation log.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
6. 06

   Food storage and contamination

   Item 12A ↗

   Observed multiple produce boxes and a bag of onions stored on floor of walk-in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC moved produce boxes and bag of onions to shelving at least 6 inches off the ground.

   Inspector’s full note +

   Code .04(4)(q)

   Observed multiple produce boxes and a bag of onions stored on floor of walk-in cooler. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC moved produce boxes and bag of onions to shelving at least 6 inches off the ground.

   Official report · Item 12A ↗
   No correction or repeat marker recorded.
7. 07

   Personal cleanliness

   Item 12B ↗

   Observed multiple employees actively working in the kitchen area with apple watches. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC advised employees to remove watches.

   Inspector’s full note +

   Code .03(5)(h)

   Observed multiple employees actively working in the kitchen area with apple watches. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: PIC advised employees to remove watches.

   Official report · Item 12B ↗
   No correction or repeat marker recorded.
8. 08

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed multiple containers stored as clean wet stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Please correct violation by 11/05/2026.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed multiple containers stored as clean wet stacked. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Please correct violation by 11/05/2026.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.