Main Moon Chinese Restaurant

13A: .02(1)(d)Observed the inspection report was folded over and not visible. The most current inspection report shall be posted in visible view. Corrective Actions: The person in charge posted the most current inspection report.

14A: .04(4)(k)Observed rice paddle stored in a container of water that was at 86 degrees F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C) Corrective Actions: The person in charge removed the rice paddle from water.

1-2A: .03(2)(a)-(n),(p)Observed the PIC did not have active managerial control during inspection due to multiple critical violations. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

*Repeat violations may result in permit suspensions.

2-2A: .03(4)(a)(b)(c)(e)(f)Observed a person cutting broccoli that did not have an employee health agreement. The PIC stated the person cutting broccoli was not an employee. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Anyone working with food in a food facility requires an employee health agreement form and signature. The person cutting broccoli left the facility.

12D: .04(4)(g)Observed employee cutting broccoli directly from box prior to washing it. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Broccoli was discarded.

15A: .05(6)(a)Observed the prep top cooler was holding an ambient air temperature of 46 degrees F. Equipment shall be in good repair and proper adjustment.

15C: .05(7)(a)2,3Observed all cooking equipment, prep tables, reach-in coolers, wok station, shelf liners in the main kitchen and the walk-in cooler had an accumulation of old food residue and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

*Repeat violations may result in permit suspension.

17C: .07(5)(a),(b)1,2,3Observed the flooring and the walls next to the rice cooker by the grill area had and accumulation of grease and residue on them. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

*Repeat violations may result in permit suspension.

2-2A: .03(1)(c)2,3,17During inspection observed the PIC was not able to verify the reportable diseases from their employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: Coached the PIC on the reportable diseases of foodborne illness.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed sweet and sour chicken sitting on top of raw pork, sweet and sour chicken on top of raw chicken, raw chicken above eggrolls and eggrolls sitting in an unknown box lid. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

*Repeat violations may result in permit suspension. Corrective Actions: Eggrolls were discarded.

4-2A: .04(4)(c)1(iv)Observed multiple foods and containers of sauces in the walk-in cooler, front reach-in cooler and the back reach-in cooler that had food that was not stored covered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)

*Repeat violations may result in permit suspension.

4-2B: .05(7)(a)1Observed cleavers stored as clean had an accumulation of residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

*Repeat violations may result in permit suspension.

6-1A: .04(6)(f)Observed multiple cold-held prepared foods in the prep top and reach-in cooler that was holding a temperature greater than 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded. See temperature log.

6-1D: .04(6)(i)Observed facility was not following their written time control procedures. Observed chicken wings and general chicken were not marked with a begin and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)

*Repeat violations may result in permit suspension. Corrective Actions: Food was less than 4hrs old and food was labeled with a begin and discard time.

6-2: .04(6)(g)Observed multiple foods in the front reach-in cooler, walk-in cooler and reach-in freezer were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)

*Repeat violations may result in permit suspension.

12B: .03(5)(j)Observed person cutting broccoli that did not have on a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Person left facility.

13A: .02(1)(d)Observed the incorrect inspection report posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The person in charge posted the most current inspection report.

15C: .05(7)(a)2,3Observed the plastic walk-in cooler curtain had an accumulation of old food residue on it. Observed old food residue around the lid of the prep top cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17D: .07(3)(f)Observed the lights were not working above the frying station and reach-in cooler. The light intensity shall be at least 50 candles at the surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. (C)

18: .07(5)(k)Observed multiple roaches around the walk-in cooler gaskets. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C)

18: .07(2)(m)Observed the backdoor propped opening during inspection. Observed the backdoor is in disrepair. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)

1-2A: .03(2)(a)-(l), (n)Observed the PIC did not have active managerial control due to the multiple critical violations observed during inspection. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2B: .03(5)(j)1&2Observed multiple unapproved bottles, and drink containers stored with facility food and on prep tables. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The PIC discarded drinks.

15C: .05(7)(a)2,3Observed multiple pieces of equipment that had an accumulation of old food residue on them listed below. -Fryers and in between them -Rice cookers -Outer 3 compartment sinks -Interior portion of the reach-in prep top cooler and gaskets -Soup station -Wok station -All shelving inside walk-in cooler: Replace shelf covering with an approved food grade covering. -Rice table next to the Roasting unit -Roasting unit -Outer Sauce containers -All prep tables -Squeeze bottles and shakers -Outer reach-in freezer in the back of the main kitchen Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17A: .07(5)(i)Observed the employee restroom door in the back of the main kitchen that opens up to the food prep and storage area was propped open. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. (C) Corrective Actions: Employee closed the door.

17C: .07(5)(a),(b)1,2,3Observed the metal walls behind and next to the wok station had an accumulation of oil and grease buildup on them. Observed the floors throughout the main kitchen and inside of the walk-in cooler had an accumulation of oil and residue on them. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

18: .07(5)(k)Observed a roach on the box of plastic wrap. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. routinely inspection incoming shipments of food and supplies; (C)
2. routinely inspecting the premises for evidence of pest; (C)
3. having a professional treat the facility; (Pf) and
4. eliminating harborage conditions. (C) Corrective Actions: The PIC killed and discarded the roach.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken being prepped on the prep table above ready to eat foods and seasonings. Observed raw chicken being prepped next to cut cabbage and rice without any separation and protection on the same prep table. Observed cut cabbage stored on top of a box of unwashed cabbage in the walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: The PIC had employee relocate raw chicken to another prep table to be prepared appropriately. Cut cabbage was discarded.

4-2A: .04(4)(c)1(iv)Observed multiple prepared foods stored uncovered in the reach-in cooler next to the fryers, the walk-in cooler and the reach-in freezer. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)

Repeat violations may result in permit suspension. Corrective Actions: The PIC had employee cover all food.

4-2B: .05(7)(a)1Observed cleavers stored as clean had old food residue on them. Observed Plastic containers stored as clean have old food residue inside of them. Observed the interior portion of the microwave had old food residue inside of it. Food contact surfaces shall be cleaned to sight to touch.

6-1D: .04(6)(i)Observed facility was not following their written time control procedures. Observed General chicken, chicken wings and hot chili oil did not have a begin or end time on them. Observed the second page of time control was missing. When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: The PIC put time stamps on all food and new time control procedures were provided to the PIC.

6-2: .04(6)(g)Observed multiple trays of eggrolls that were not date marked in the reach-in cooler next to the fryers. Observed egg rolls and sweet and sour chicken that were not date marked in the reach-in freezer. Observed multiple ready to eat food in the walk-in cooler that were not date marked. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)

Repeat violations may result in permit suspension. Corrective Actions: The PIC date marked all food.

10D: .04(4)(d)Observed multiple squeeze bottles, shakers and the containers at the spice cart were not labeled with their common name. Food removed from its original container and placed in a working container shall be labeled with it's common name.

12A: .04(4)(q)Observed a container of raw chicken stored on the floor in the main kitchen. Food shall be stored six inches off of the floor. Corrective Actions: Employee relocated chicken to the walk-in cooler.

13A: .02(1)(d)Observed an incorrect inspection report posted. The most current inspection must be displayed. Corrective Actions: The PIC posted the most current inspection report.

4-2A: .04(4)(c)1(iv)Observed multiple food in the reach-in cooler, freezer and the walk-in cooler that were not covered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: The PIC covered food properly.

6-2: .04(6)(g)Observed multiple ready-to eat foods in the reach-in cooler and reach-in freezers that were not date marked. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The PIC properly date marked food.

18: .07(2)(m)During inspection, observed the backdoor propped open. Outer openings shall be protected from the entry of pests. Corrective Actions: Employee closed door.