MOE'S SOUTHWEST GRILL

4 findings recorded on Jul 24, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   containers of pico de gallo did not cool to 41F within 4 hours. 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: Foods discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)3

   containers of pico de gallo did not cool to 41F within 4 hours. 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: Foods discarded.

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Facility using improper methods for cooling pico de gallo. 2 containers cooling in the walk in cooler while covered. 1 container cooling in the prep line cooler where high levels of worker activity are occurring. 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: Recommended cooling…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Facility using improper methods for cooling pico de gallo. 2 containers cooling in the walk in cooler while covered. 1 container cooling in the prep line cooler where high levels of worker activity are occurring. 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: Recommended cooling foods in thinner portions on the top shelf of the walk in cooler. Also discussed that foods may be left uncovered as long as not source of contamination can occur. Recommended keeping cooling logs to ensure foods cool properly.

   Official report · Item 11A ↗

   Correction status not recorded

3. Inspector observationItem 12A ↗

   Food storage and contamination

   At time of inspection, observed a rolling cart holding 4 containers of prepared beans stored next to the front handwashing sink with no splash guard present. 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: Rolling cart and food was relocated.

   Inspector’s full note

   Inspection item: Inspection item 12A

   Code .04(4)(q)

   At time of inspection, observed a rolling cart holding 4 containers of prepared beans stored next to the front handwashing sink with no splash guard present. 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: Rolling cart and food was relocated.

   Official report · Item 12A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.