Moes Deli

The restaurant didn't have a working way for employees to dry their hands after washing them (like paper towels or a hand dryer).

Code 6-301.12

Prepared foods that could spoil weren't being labeled with dates to track how long they've been stored.

Code 3-501.17

Raw meats or other potentially harmful foods were stored too close to or above ready-to-eat foods, risking contamination.

Code 7-201.11

The restaurant is using sponges in food preparation or dishwashing areas, which can harbor dangerous bacteria.

Code 4-101.16

Dead rodents, birds, or insects were not promptly removed from the restaurant.

Code 6-501.112

Surfaces and utensils that come into contact with food are not being properly cleaned and sanitized.

Code 4-601.11

The dishwasher or sink sanitizing solution wasn't at the right strength or temperature to properly kill germs on dishes.

Code 4-501.114

The corners where floors meet walls must be sealed shut so dirt and pests can't hide in the gaps.

Code 6-201.13