MOES SOUTHWEST GRILL health score and inspection history

(B) Loosely cover or uncover food until cooled. // Recently made containers of pico de gallo stacked on top and tightly covered.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Clean the inside of the RI cooler from food/spillage residue along the front prep line

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Clean exhaust hood panels to remove grease residue (observed flowing underneath filters)

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// (1) Clean flooring underneath storage shelving (2) Clean baseboards behind equipment from grease residue.

(B) Loosely cover or uncover food until cooled. // Containers of pico de gallo cooling in the WI cooler tightly covered. COS by loosely covering with plastic wrap.

Allow utensils to air dry before stacking.// Metal containers stacked wet near hot holding box.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. // Food/debris spillage in bottom of RI cooler along prep line.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles. // Wear beard guard to effectively keep hair from contacting exposed food, equipment, utensils, etc.