MOUETTE → 30.08.2024

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

MOUETTE → 30.08.2024

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

MOUETTE → 04.01.2024

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

MOUETTE → 04.01.2024

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

MOUETTE → 04.01.2024

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

MOUETTE → 04.01.2024

Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

MOUETTE → 30.11.2022

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

MOUETTE → 30.11.2022

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

MOUETTE → 30.11.2022

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

MOUETTE → 30.11.2022

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.