Moxies Grill & Bar

Cooked bacon strips and mushrooms in a prep cooler near the cooking area were measured at around 22C. The operator indicated they had been left out for more than 2 hours. Ensure high-risk foods are kept at ≤4C or >60C at all times. Keep covers closed when not in use and limit the amount of food added. Discard any high-risk food held above 4C for more than 2 hours., If high-risk foods are kept at room temperature, they must be monitored using proper timers or written logs/labels to ensure they are discarded after 2 hours. The food was discarded immediately.

The facility was generally clean and well-maintained; however, the following areas require attention:, , - Floors under shelves in the dry storage room