Moose Club

Year by year

Inspections

1. Dec 3, 2025 Routine · 1 priority foundation, 4 core
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quaternary test kit is not available for checking sanitizer concentrations at the manual warewashing sink in kitchen.

     Correction: Provide a quaternary test kit for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The ceiling in the walk in cooler is damaged and requires repair.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage is provided at the main bar and back bar handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The walls and celing in the walk in cooler (beer side) are soiled and require cleaning.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

   • Not serious Core

     PUBLIC RESTROOMS - HANDWASHING FACILITES - EQUIPPED

     Hot water is not available at the handwashing sinks in the men's restroom near the main bar.

     Correction: Provide hot water at the handwashing sink in the men's restroom.

     Code 8-301.11

2. Sep 4, 2024 Routine · 1 priority, 1 core
   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands, slicing lemons for drinks.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

3. May 10, 2023 Routine · 2 priority, 1 priority foundation, 8 core, 2 repeat
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Sliced ham stored in the walk in cooler has exceeded its date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Note: violation was corrected during inspection, ham was discarded.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Dishmachine at bar is not providing sanitizer in final sanitizing cycle. Equipment and utensils washed in machine are not being sanitized.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration of 50-100 ppm chlorine concentration. Do not use dishmachine until repair is completed.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The piercing tip of the table mounted can opener is soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.). Note violation was corrected during inspection, employee put on a hat.

     Code 2-402.11

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces at prep line in kitchen is stored in a container of detergent.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Note: violation was corrected during inspection, employee provided sanitizer to store wiping cloth in.

     Code 3-304.14 (B) (1)

   • Not serious Core

     PROPER COOLING METHODS USED - FROZEN FOOD

     Frozen foods stored in the Bev Air upright freezer are not maintained frozen.

     Correction: Adjust/repair freezer so that frozen foods stored in the freezer are maintained frozen.

     Code 3-501.11

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Baked potatoes cold held in the walk-in cooler are tightly wrapped in aluminum foil and are in a covered container. Improper cooling methods are observed.

     Correction: Remove aluminum foil from potatoes while cooling. Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The walls and ceiling and refrigeration condenser grate of the walk in cooler (beer side) requires cleaning to remove accumulation of dirt, dust etc. from surfaces.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     The popcorn machine is soiled and requires cleaning.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at employee handwashing sink in kitchen.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Flooring below the broaster, fryer and cooking equipment requires cleaning to remove accumulated oil, food debris, etc. from surfaces.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12