Moxie Burger

Inspector notes: 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...

Inspector notes: 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...

Inspector notes: 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.