Mooyah Burgers Fries & Shakes

Year by year

Inspections

1. May 28, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Boxes of raw ground beef were stored above vegetables in the walk-in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

2. May 28, 2025 Routine Inspection · No Reinspection Required

   No violations cited.

3. Dec 27, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Operator is using improper cooling methods. Lettuce that was cut this morning was put in a covered five gallon cambro container. Pre-fried french fries were at 98F at room temperature cooling before being put in the walk-in cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     The faucet on the handwashing sink by the cookline is loose.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code. Maintain plumbing in good repair.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is not available.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Boxes of single-use utensils are improperly stored on the floor.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator is not following marking instructions for using time as a public health control for french fries. Operator does not have written plan for using time as a public health control for parcooked french fries.

     Correction: Create and follow written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

4. Feb 15, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment.

     Correction: Provide a certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     No documentation available to show employees have been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - REHEATING

     Queso was placed in steam well and reheated to a temperature of 68F after one hour. The manufacturers directions on the packaging specify a reheat to 165F.

     Correction: Adjust procedures and methods to properly reheat food intended for hot holding to at least 165 degrees F within 2 hours.

     Code WFC 3-403.11

   • Serious Priority (CDC risk factor)

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

5. Mar 13, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.