Moons Wings / Seafood

Observed facility posted CFSM certificate out of date, expired in 2023. Has not changed from previous inspection.

511-6-1.03(3)(c) - Certification Documentation (Pf)

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Corrective action: Owner is to take the exam around August 2026 in Atlanta as they don't give the exam is his native language in Macon.

Observed ice machine with mold like accumulation within machine.

511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

(iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Corrective action: Discussed with Owner to have the machine deep cleaned and with increased frequency.

Observed can of raspberry opened within prep top cooler with a single use spoon inside and its tin lid partially opened.

511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation.

1. Single-service and single-use articles may not be reused.

Corrective action: Discussed with PIC, they cannot reuse opened cans and to find a food container for the raspberry.

Observed grease build up within hood ventilation system; coagulated drops of grease. Last time cleaned per owner in October 2025.

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.

Corrective action: Discussed with owner to call company for regular cleaning.

Observed facility posted CFSM certificate out of date, expired in 2023.

511-6-1.03(3)(c) - Certification Documentation (Pf)

2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Corrective action: Spoke to PIC, they mentioned the current CFSM is waiting for the Korean version of the examination material to take the exam. Explained that they need to get the CFSM certificate as soon possible. CFSM arrived and confirmed previous statement, will provide CFSM information from DPH website.

Observed pack of raw chicken being thawed by being submerged in bowl of water with no running water. Food was at 31F.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

Corrective action: SPoke with PIC, that when thawing the food needs to be under running water at 70F. All compartment sinks reach up to 86F, explained that if that temperature cannot be reduced then to thaw within coolers.

Observed three compartment sink leaking if faucet left opened for too long.

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.

Corrective action: Spoke to PIC, he mentioned that building is old and they keep having this problem. Explained the need to have that repaired. Owner of the building needs to repair plumbing.

Observed Walk in cooler temperature at 49F, some items within unit were in temperature. Employee and manager explained that open the walk in freezer (connected to WIC) to cool down.

511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration.

1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded.
2. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

Corrective action: Spoke to PIC, they mentioned the unit needs some parts repaired, but the company has not finished the job. Explained we need to have that repaired as soon as possible. Had all tcs food placed in ice bath, placed in other coolers or placed in freezer. Recommended to manager to take out food from freezer as needed unit they can repair the unit. Recommend to have all coolers checked as well.

EHS observed containers of sliced onions, raw chicken, broccoli, shredded cheddar, sliced mushrooms, sliced american cheese in prep top table across from grill exceeding cold holding temperatures after being prepped at 11 AM.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

EHS had PIC relocate items into ice baths and WIC of facility to cool items in sufficient time to keep out of temperature danger zone.

EHS observed facility's posted CFSM certificate out of date, having expired 2023.

A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

EHS directed PIC to remove old certificate. PIC to obtain CFSM certificate and post it.

EHS observed detritus, mold-like substance on all ventilation grates of main kitchen.

The physical facilities shall be cleaned as often as necessary to keep them clean.

EHS directed PIC to have vents cleaned.

EHS observed containers of sliced onions, raw chicken, broccoli, shredded cheddar, sliced mushrooms, sliced american cheese in prep top table across from grill exceeding cold holding temperatures after being prepped at 11 AM.

Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

EHS had PIC relocate items into ice baths and WIC of facility to cool items in sufficient time to keep out of temperature danger zone.

EHS observed facility's posted CFSM certificate out of date, having expired 2023.

A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

EHS directed PIC to remove old certificate. PIC to obtain CFSM certificate and post it.

EHS observed ice machine with mold like accumulation on food contact surfaces. Violation: Equipment, food-contact surfaces, and utensils shall be clean to sight and touch. CA: drain and clean ice machine.

EHS observed RIC in front service area behind front counter with no functioning temperature measuring device. External was not working and internal appeared to be broken. Violation: Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use. CA: replace internal thermometer and have unit serviced to have external repaired.

EHS observed cutting surface on make table and on prep table on food preparation line discolored. Violation: cutting surfaces that are no longer able to be cleaned and sanitized shall be resurfaced or replaced. CA: Notified PIC will need to resurface or replace cutting surfaces that are discolored.

EHS observed grease build up on hood ventilation system. One of hood panels also missing. Violation: nonfood contact surfaces shall be kept free of accumulations at all times. CA: PIC will have company responsible for cleaning come and clean on routine schedule.

EHS observed ice accumulation in RIF and chest freezer in main kitchen area. Violation: Nonfood contact surfaces shall be kept free of accumulations. CA: defrost and/or scrape ice at frequency to prevent accumulation.

EHS observed facility with grease build up on walls and floor behind fryer. Violation: physical facilities shall be maintained in good repair and clean. CA: clean behind fryers.