MOE’S SW GRILL WINTER PARK Inspection – October 17, 2023

High Priority 1

#4High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese,lettuce and pico temping between 50F-53F. Per operator items have been there less than 2 hours,recommended ice bags for immediate recovery

Intermediate 2

#5Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Warning

#6Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gave operator food employee reporting agreement and observed operator signing hand out

Basic 3

#1Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored on shelf with single serve items

#2Basic13-02-4

Basic – Employee with ineffective hair restraint while engaging in food preparation. Observed employees engaged in food prep with no hats or hair nets

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill had food debris White containers where chips are stored are sticky with grease residue

Florida Food Watch