Moge Tee & CM Chicken scores 86; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed no soap at hand washing sink in main kitchen area. Corrected on site - Soap provided for hand washing sink.

   Inspector’s full note +

   Code 511-6-1.07(3)(a)

   Observed no soap at hand washing sink in main kitchen area. Corrected on site - Soap provided for hand washing sink. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
2. 02

   Food storage and contamination

   Item 12A ↗

   Observed cases of canned beverages stored on the floor of the dry storage area. Corrective action - PIC advised to storage all food items at least 6 inches above the floor or on racks that can be easily moved for cleaning purposes.

   Inspector’s full note +

   Code 511-6-1.04(4)(q)

   Observed cases of canned beverages stored on the floor of the dry storage area. Corrective action - PIC advised to storage all food items at least 6 inches above the floor or on racks that can be easily moved for cleaning purposes. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. New Violation. Correct By: 11/02/2026

   Official report · Item 12A ↗
   New violation

   Correct by
   Nov 2, 2026

3. 03

   Utensil storage

   Item 14A ↗

   Observed improper storage for in-use utensils: Rice scoops, ice cream scoop, and beverage stirring spoons stored in room temperature water; bowl used to dispense seasoning stored in the seasoning container; ice scoop stored in the bin with the handle touching the ice. Corrected on site - in-use utensils relocated to clean containers.

   Inspector’s full note +

   Code 511-6-1.04(4)(k)

   Observed improper storage for in-use utensils: Rice scoops, ice cream scoop, and beverage stirring spoons stored in room temperature water; bowl used to dispense seasoning stored in the seasoning container; ice scoop stored in the bin with the handle touching the ice. Corrected on site - in-use utensils relocated to clean containers. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. Repeat Violation.

   Official report · Item 14A ↗
   Corrected on siteRepeat violation
4. 04

   Utensil, equipment and linen storage

   Item 14B ↗

   Observed clean food containers stacked while wet above 3-compartment sink in main kitchen area. Corrected on site - containers repositioned to allow for air-drying.

   Inspector’s full note +

   Code 511-6-1.05(10)(a)

   Observed clean food containers stacked while wet above 3-compartment sink in main kitchen area. Corrected on site - containers repositioned to allow for air-drying. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected On-Site. New Violation.

   Official report · Item 14B ↗
   Corrected on siteNew violation
5. 05

   Single-use article storage and use

   Item 14C ↗

   Observed large box of single-service containers stored on the floor of the dining area. Observed single-service food containers not inverted during storage to protect the food-contact surfaces.

   Inspector’s full note +

   Code 511-6-1.05(10)(e)1&3

   Observed large box of single-service containers stored on the floor of the dining area. Observed single-service food containers not inverted during storage to protect the food-contact surfaces. Corrected on site - food containers inverted or covered with plastic; box of single-service containers relocated to shelving. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrected On-Site. Repeat Violation.

   Official report · Item 14C ↗
   Corrected on siteRepeat violation
6. 06

   Equipment design and condition

   Item 15A ↗

   Observed damaged gaskets on walk-in cooler in main kitchen area. Corrective action - PIC advised to have gaskets replaced.

   Inspector’s full note +

   Code 511-6-1.05(6)(a)

   Observed damaged gaskets on walk-in cooler in main kitchen area. Corrective action - PIC advised to have gaskets replaced. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. New Violation. Correct By: 11/02/2026

   Official report · Item 15A ↗
   New violation

   Correct by
   Nov 2, 2026

7. 07

   Equipment cleanliness

   Item 15C ↗

   Observed dirty gaskets at reach-in freezer in main kitchen area. Observed food debris accumulated inside reach-in freezer in main kitchen area.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)2,3

   Observed dirty gaskets at reach-in freezer in main kitchen area. Observed food debris accumulated inside reach-in freezer in main kitchen area. Observed flour and food residue accumulated on shelving and exteriors of food containers in main kitchen area. Observed food residue and splatter on exterior of liquid sugar crock pot in front food service area. Corrective action - PIC advised to perform detailed cleaning of food-contact surfaces throughout the establishment. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. Correct By: 11/02/2026

   Official report · Item 15C ↗
   New violation

   Correct by
   Nov 2, 2026

8. 08

   Facility maintenance and cleanliness

   Item 17C ↗

   Observed food debris, soil, and possible pest droppings on the floor of the dry storage area under shelving units. Corrective action - PIC advised to increase the frequency of cleaning of floors, walls, and ceilings in the facility.

   Inspector’s full note +

   Code 511-6-1.07(5)(a),(b)

   Observed food debris, soil, and possible pest droppings on the floor of the dry storage area under shelving units. Corrective action - PIC advised to increase the frequency of cleaning of floors, walls, and ceilings in the facility. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf New Violation. Correct By: 11/02/2026

   Official report · Item 17C ↗
   New violation

   Correct by
   Nov 2, 2026

9. 09

   Pest control

   Item 18 ↗

   Observed front entry door unable to fully close, leaving an air gap that might allow pest entry. PIC closed and locked door so that only door that properly closes is used by customers.

   Inspector’s full note +

   Code 511-6-1.07(2)(m)

   Observed front entry door unable to fully close, leaving an air gap that might allow pest entry. PIC closed and locked door so that only door that properly closes is used by customers. Corrective action - PIC advised to repair or replace door so that all entry and exit doors fully self-close. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. 5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. New Violation. Correct By: 11/02/2026

   Official report · Item 18 ↗
   New violation

   Correct by
   Nov 2, 2026

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.