MOXIE BURGER

Personal cleanliness — Inspector Note: OBSERVED COOK HANDLE RAW BURGERS WITH GLOVED HANDS AND WIPES GLOVES ON APRON C/A: Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment.

Hands clean and properly washed — Inspector Note: OBSERVED COOK WITH GLOVES ON, BATTER RAW CHICKEN WITH HANDS. HE REMOVED HIS GLOVES APPLIED SOAP AT HAND SINK, SCRUBED HANDS AND RINSED IN 5 SECONDS. HE RE-GLOVED, THEN TOUCHED THE DISPENSING NOZZLE OF A SAUCE BOTTLE FOR RTE FOOD ON THE PREP TABLE. HE THEN TOUCHED CLEAN EQUIPMENT NEAR THE DISH WASHING AREA IN THE MAIN KITCHEN C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; (iv) Thoroughly rinse under clean, running warm water; and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. 3. To avoid recontaminating their hands or surrogate prosthetic devices, food employees may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or the handle of a restroom door. COS: PIC INSTRUCTED COOK TO REMOVE GLOVES AND WASH HANDS USING PROPER HAND WASHING PROCEDURE. THE SAUCE NOZZLE AND CLEAN EQUIPMENT THAT WAS CONTAMINATED WAS PLACED IN 3-COMPARTMENT SINK TO BE WASHED AND SANITIZED

Toxic substances properly identified, stored, used — Inspector Note: OBSERVED (2) SANITIZING BUCKETS STORED ON (2) PREP TABLES IN MAIN KITCHEN C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles COS: SANITIZING BUCKETS REMOVED FROM PREP TABLES AND PLACED ON LOWER SHELVES

Certified Food Protection Manager — Inspector Note: Observed no certified food safety manager (CFSM) certificate displayed at facility. The CFSM certificate provided to EHS expired in 4/2025. C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. COS: CFSM certificate provided; EHS had facility display at main entrance door 4. The certification is not transferable between persons.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a rack of blue dish holders and a trash can stored in front of the hand sink in the ware washing area. Observed a fryer basket stored inside the hand sink located in the ware washing area. COS: fryer basket moved to 3-compartment sink, items in front of hand sink moved.