Moxie's Grill & Bar

*10 Chlorine sanitizer concentration, minimum temp.

Bar dishwasher sanitizer 0 ppm Cl

*14 When to wash

Bartender must wash hands before emptying dishwasher

*35 Jewelry Prohibition

Bartender may not wear bracelets

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cut limes must be wrapped before put in WIC

*10 Clean Sight and Touch

Dirty holder mold inside for soda sprayer.

*35 Hair Restraints effective

Need beard nets in the kitchen.

*39 Equipment in good repair and proper adjustment.

Fix door gasket.

*41 Food storage containers, identified with common name of food.

Label all bulk containers.

*42 Floors/walls/ceiling/nonfood dirty

Clean RIC and dusty tv.

*39 Cutting surfaces.

resurface cutting board

*34 Pest control-routine inspections for

observed fruit flies

*15 Contact RTE Products w/ Bare Hands

observed employees touched rte food with bare hands

*37 Storing the food where it is not exposed to splash, dust, or other contamination

cover food

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*43 Light bulbs, light shields provided

broken light shield

*36 Cloths in-use for wiping food spills used for no other purpose

observed cloth under cutting board

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*42 Dirty nonfood contact surfaces

clean coolers, gaskets, shelves

*32 Maintain in Good Repair

Container placed under shelving for support

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair

*18 Toxic items storage adjacent to food/utensils

Sanitizer bottle next to drinks at bar

*10 Chlorine sanitizer concentration, minimum temp.

Bar dishwasher sanitizer 0 ppm

*14 When to wash

Employee did not wash hands before putting on new gloves

*15 Contact RTE Products w/ Bare Hands

Employee touched Tortillas with bare hands

*21 RFSM - Not On Site

Must have valid RFSM on site

*35 Hair Restraints effective

employees not wearing beard nets

*36 Cloths in-use for wiping between uses stored

Wiping cloths left on prep surface

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Employee cell phone on prep surface at meat station

*32 CIP-Cleanability

Remove aluminum linings

*42 Dirty nonfood contact surfaces

Remove surface stains

*39 Store equipment & utensils in a clean, dry place

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*37 Storing the food at least 15 cm (6 inches) above the floor

Store pack of onions off the floor

*39 Store all equipment & utensil covered or inverted

*43 Light bulbs, light shields provided

Repair broken light in shield in walk in cooler

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

*18 Toxic items labeling-non original container

Label spray bottle with the common name of chemical

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

must be smooth durable easily cleaned and non absorbent can not have foil on the oven- can not store food on top of cloth (grains in hot hold)

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drinks can not go above or next to food or utensils

*39 Keep utensils handles upright or protected

ice scoop handle touching ice

*18 Toxic items labeling-non original container

LABELING SPRAY BOTTLES

*28 Original cont. of RTE/PHF/Day1= day of opening

GARLIC IN NEW CONTAINER- MINCED

*42 Nonfood-contact surfaces material

NO TOWELS AS LINER

*39 Keep utensils handles upright or protected

HANDLE OF SCOOP ON ICE AT BAR

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED IN BUCKET

*10 Clean Sight and Touch

CLEAN INSIDE BEER COOLER AT BAR

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR PERSONAL FOOD

*14 When to wash hands before donning new gloves

*42 Nonfood-contact surfaces material

NO TOWELS UNDER CUTTING BOARD

*31 Handwashing lavatory - accessible

AT BAR

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

ENSURE UTENSILS ARE NOT IN FOOD PRODUCT

*18 Toxic items stored above food/utensils

AT BAR- COS

*46 Enclosed toilet room w/self closing doors

RESTROOM EMPLOYEES

*02 Cold Hold (41øF/45øF or below)

DICED TOMATO 47 DEGREE F

*37 Storing the food where it is not exposed to splash, dust, or other contamination

AT HAND SINK

*10 Q.A. PPM - follow manufacturer's direction

0-100 PPM QUAT AT SANITIZER BUCKET

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OPEN CONTAINER DRINK NOT IN DESIGNATED AREA

*18 Chemical sanitizer generated onsite, chemical criteria

200 + PPM CHLORINE

*42 Nonfood-contact surfaces material

NO TOWEL UNDER CUTTING BOARD

*10 Clean Sight and Touch

INSIDE ICE MACHINE, DISHES WITH FOOD DEBRIS WITH CLEAN DISHES

*15 Contact RTE Products w/ Bare Hands

RTE FOOD

*47 Handwashing signage

*28 Date marking > 24 hrs,on site,temp 41F

ON CUT FRUIT, ENSURE DATE MARK IS 7 DAYS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR EMPLOYEE ITEMS

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

STORAGE

*18 Toxic items labeling for original container

RELABEL SANITIZE BUCKET

*36 Cloths in-use for wiping between uses stored

*47 RFSM Certificate - Not Display