MOXIE BURGER

Wiping cloths: properly used and stored — Inspector Note: Observed the sani bucket located at the front service area with sanitizer below 200ppm Observed the sani bucket located at the three compartment sink with a sanitizer of 0ppm Observed sani bucket in the rear area with a sanitizer concentration below 200ppm C/A Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be:

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the three compartment sink set up and the sanitizer was tested at 0ppm C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Food properly labeled; original container — Inspector Note: Observed all the squeeze bottles stored at the prep top area without an identifying label on them. EHS was not able to identify any of the sauces that were in the containers. C/A Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: Bottles were labeled

Personal cleanliness — Inspector Note: Observed employee actively cooking a burger in the main kitchen without hair restraint C/A Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: Employee was removed from the kitchen until he got a heir net or covering

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed to go foam containers stored on the shelf above prep area not protected or inverted. Observed foam containers stored at the prep table not protected or inverted. Observed foam containers stored on the shelf at the front service area stored upright and not covered. C/A Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. COS Trays were inverted

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the RIC located in the front area behind the cash register and used to store single serve milk and single cup dressings with an ambient temperature of 46*F. C/A Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS All TCS food from that unit was discarded

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility has no heat strips or test kit for the warewashing in the main kitchen C/A Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf COS: Facility has 10 days to correct the violation and have testing strips in the facility

Nonfood-contact surfaces clean — Inspector Note: Observed the covers to the fans in the WIC covered in heavy dust coating. The dust varies in color from dark to white C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Facility has 72 hours to correct the violation

Physical facilities installed, maintained, and clean — Inspector Note: Observed facility has missing vinyl tiles in the main kitchen in between the grill and the dishwasher. C/A Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. COS Facility has 72 hours to correct the violation

Insects, rodents, and animals not present — Inspector Note: Observed gaps and daylight around backdoor to main kitchen. Observed the rear exit door used to discard the trash without a self closing mechanism. C/A Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Facility has 72 hours to correct the violations

Hands clean and properly washed — Inspector Note: Observed employee in the main kitchen grabbing a raw hamburger patty from the cooling drawer, placing it on the grill and without washing hands or changing gloves touched ready to eat food. Observed employee donning on gloves at the grill as soon as he saw EHS in the kitchen without washing his hands C/A When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: When switching between working with raw food and working with ready-to-eat food; P COS: Salad was discarded and employee had to wash his hands and done in new gloves

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink across from the three compartment sink not reaching 85*F C/A A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf COS: Ensure the hot water is turned up to a higher degree so that all the handsinks are reaching 85*F

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink at the bar area used to dump ice in it. On the lip of the sink there were at least 7 spray bottles containing degreaser, stainless steel cleaner, sanitizer.. hanging off from the edge of the sink. C/A Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Spray Bottle were removed from the sink

Food separated and protected — Inspector Note: Observed a tray of uncovered raw chicken tenders on top of a container of raw hamburger patties. C/A Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and COS: Bacon was disposed of, the chicken was moved and the fries were covered

Food stored covered — Inspector Note: Observed feta cheese crumbles, sweet relish, sweet chili mayo, lemon dill aioli, placed in the bottom of the prep top in the main kitchen uncovered and unprotected. Observed fresh cut potato fries in the WIC on a cooling rack uncovered and unprotected Observed a set of to go foam boxes placed on top of fried bacon on the counter in the main kitchen. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Food was covered

Proper cold holding temperatures — Inspector Note: Observed spring mix and sliced cheddar at the prep top unit holding above 41*F. Observe milk, ranch, in the RIC at the front service holding above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was discarded