MOORE CLUB BEV CO
4040 NE 2 AVE 2 FLOOR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection on 2/27/2025
High Priority
1
Intermediate
6
Basic
11
Total
18
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-08-4:Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. Observed at sushi bar.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates and bowl at storage area near ware washing area not inverted.
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed sport cloth used as a food-contact surface at sushi bar covering raw salmon,raw tuna and raw hamachi.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored at cook line. Chef removed. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone and laptop at prep area. Manager removed. **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing a wrist watch at preparation area while preparing food.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between hand sink and ice bin wall. Manager removed. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at sushi bar hand sink, **Repeat Violation**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed salt containers and squeeze bottles of cooking oil stored at cook line not labeled. Chef labeled. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed taw beef stored above smoked bacon at walk in cooler. Observed raw fish stored over box of fries at walk in cooler. Chef relocated correctly. **Corrected On-Site**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink ware washing area used as a dump sink. Observed hand sink at bar area 1 and bar area 2 used as a dump sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink near three compartment sink.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment using time for sushi rice without procedures. Provided by email.
- 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided to manager and printed and posted. **Corrected On-Site**
Food safety inspection conducted on 2/27/2025 revealed 18 total violations (1 high priority, 6 intermediate, 11 basic).