Mooyah Burgers, Fries & Shakes

Year by year

Inspections

1. Feb 5, 2026 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Shake blender blade used with TCS foods is sanitized between each use throughout the day, but not washed, rinsed, and sanitized.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Several items in the walk-in cooler have a datemark that exceeds 7 days, hot dogs dated 2/5-2/12, bacon dated 2/4-2/11 which represents 8 days. Spicy ranch dated 1/20 exceeds 7 days.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     1. Plumbing below rinse compartment of 4-compartment sink leaks onto floor below. 2. Mop sink faucet has a slow leak at faucet when water is not activated.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for lactic acid in the cookline wiping cloth buckets are <0.27oz/gal.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloth improperly stored on metal rack near topping food prep table.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Jul 11, 2024 Re-Inspection · No Reinspection Required

   No violations cited.

3. Jul 5, 2024 Re-Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION - Not Corrected

     Cookline tongs and spatulas used with TCS food not cleaned at least every 4 hours. Current schedule is to clean every 5-6 hours, they are in use from 11-4pm and then 4-10pm.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not 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

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS - Not Corrected

     The handsink located in the warewashing area of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     Floors in back kitchen area, especially under 2-door freezer on wheels, in dish area and under equipment is soiled with food debris, grease, and dirt.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer quaternary ammonia used for warewashing and sanitizer buckets expired in 2020.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     1) In front assembly cooler, on right side, mayo is held at 57F, avocado at 47F, thousand island (non-TCS) 67F. On left side of cooler, tomatoes at 38F. Bottom shelf of unit, especially on right side is wet with water. 2) In custard machine, cookie dough at 58F and packaging states to "keep frozen".

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

4. Jun 26, 2024 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Cookline tongs and spatulas used with TCS food not cleaned at least every 4 hours. Current schedule is to clean every 5-6 hours, they are in use from 11-4pm and then 4-10pm.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not 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

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the warewashing area of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floors in back kitchen area, especially under 2-door freezer on wheels, in dish area and under equipment is soiled with food debris, grease, and dirt.

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

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia used for warewashing and sanitizer buckets expired in 2020.

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

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Queso in steam well being hot held at 119-136F around 1:30pm and was time stamped for 11am.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     1) In front assembly cooler, on right side, mayo is held at 64F, ranch at 61F, avocado at 50F, lettuce at 48F, under lettuce on right side at 47F. On left side of cooler, tomatoes at 38F, below mayo 41F, below ranch 41F. Bottom shelf of unit, especially on right side is wet with water. 2) In custard machine, cookie dough at 58F and packaging states to "keep frozen".

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

5. Apr 12, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Utensils used with TCS food (1. spatulas for burgers on grill line 2. utensils for hot held cooked onions and mushrooms and 3. queso ) not cleaned at least every 4 hours. Per discussion with staff, utensils are cleaned/switched out for new near shift change which is about every 5 or 6 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     HANDSINK - NON-HAND FAUCETS

     The handsink located in the kitchen of this facility is not equipped with a non-hand operated faucet.

     Correction: Provide a functional non-hand operated faucet at all hand sinks in the facility.

     Code WFC 5-202.12(C)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before putting on new gloves due to a task change.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands. When working with raw foods and then switching to working with Ready To Eat foods, food workers must de-glove, wash hands, and re-glove.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     Cooked onions in countertop warmer being hot held at ~120F within the top one to two inches of product. Below that level, the product is +135F.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

6. Jul 29, 2021 Re-Inspection · No Reinspection Required

   No violations cited.

7. Jul 20, 2021 Routine Inspection · Reinspection Required

   No violations cited.

8. Dec 19, 2018 Re-Inspection · No Reinspection Required

   No violations cited.

9. Dec 10, 2018 Routine Inspection · Reinspection Required

   No violations cited.

10. Aug 25, 2017 Re-Inspection · No Reinspection Required

    No violations cited.

11. Jul 26, 2017 Routine Inspection · Reinspection Required

    No violations cited.

12. Sep 19, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

13. Jul 6, 2015 Routine Inspection · No Reinspection Required

    No violations cited.

14. Jun 4, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

15. Apr 13, 2015 Pre-inspection · Reinspection Required

    No violations cited.