MOXIE BURGER

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:

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.

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

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

Observed spring mix and sliced cheddar at the prep top unit holding above 41F. Observe milk, ranch, in the RIC at the front service holding above 41F 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

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

Observed the handsink across from the three compartment sink not reaching 85F 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 85F

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

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

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

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

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

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

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

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

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

Observed several TCS food items in the cooler drawers cold holding above 41F. Items marked with an asterisk. Observed ranch dressing, unflavored milk and chocolate milk were cold holding above 41F. CA: TCS foods cold holding must be maintained at 41F or below. COS: Food recently stocked from the walk-in cooler was put back in the cooler to rapidly cool down. Other items were discarded.

Observed cooler drawers below grill had an ambient temperature of 52-60F. Reach in cooler in service area had an ambient temperature of 44F. CA: All coolers must be maintained in proper repair and good adjustment and maintain at 41F or below. COS: Cooler serviced during inspection and cooler drawers had an ambient temperature below 41F after adjustment. The reach in cooler was taken out of service until defrosted per instruction by the service technician.

Observed several TCS food items in the cooler drawers cold holding above 41F. Items marked with an asterisk. Observed ranch dressing on an ice bath cold holding above 41F. Observed leaf lettuce on prep top cold holding above 41F. CA: TCS foods cold holding must be maintained at 41F or below. COS: Food discarded.

Observed items marked with an asterisk that are not cooked to order or undercooked such as a turkey burger, salmon burger and a hamburger on the children's menu/ Undercooked items need to be identfied with the consumer warning indicating beef hamburgers, lamb burgers or eggs are cooked to order. CA: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf Correct within 72 hours and provide an updated menu to the Health Department.

Observed cooler drawers had an ambient temperature of 52-60F CA: All coolers must be maintained in proper repair and good adjustment and maintain at 41F or below. COS: Cooler taken out of service until it can be repaired. PIC to provide service receipt to Health Department. Service invoice received dated 7/15/24.

Observed several items in reach-in cooler 2 and prep top cooler cold holding above 41F in main kitchen. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS: Items placed in walk-in cooler

Observed TPHC being used on sauces without written procedures in place.

C/A: If time without temperature control is used as the public health control for a working supply of tcs food before cooking, or for ready-to-eat tcs food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request.

COS: PIC put time labeling on sauces and EHS emailed manager TPHC procedure.

Observed several sauces in large squeeze bottles and individual portions on counter top without name labels. CA: Food items removed from original packaging and placed in working containers must be labeled for identification purposes.