MOON THAI & JAPANESE REST

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on fried rice held on cook line for less than 3 hours. Operator applied appropriate time mark. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. vegetable sweet sour soup (54F - Cooling at 12:55 for 2 hours, 54F at 1:25) cooling in deep covered pot in walk in cooler. Operator removed covering and mixed soup to increase cooling rate. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on cook line soiled. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar and wait station area. Operator provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic pint container with no handle stored inside cooked rice on cook line. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris on floor of walk in cooler. Repeat Violation

Basic - Floor tiles missing and/or in disrepair in bar area.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gaskets on reach in cooler doors on cook line torn, hanging.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers heavily soiled with dust/mold like substance. Chemical storage shelves in wait station soiled.

Basic - Ripped/worn tin foil used as shelf cover and wall cover in kitchen areas.

Basic - Single-service articles improperly stored. Box of single use quart containers stored on floor near back storage area.

Basic - Standing water in bottom of sushi prep reach-in-cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple stored over containers of ready to eat curries in walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from ice bin in wait station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above bucket of ready to eat sauce in left cook line reach in. Raw whole shell eggs stored above ready to eat curry in right cook line reach in cooler. Operator reorganized. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp and raw pork in walk in cooler. Operator reorganized. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (65F - Cold Holding) held at room temperature on cook line flip top for less than 2 hours. Operator moved item to below reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Two bottles of dish cleaner stored on shelf above right kitchen flip top reach cooler. Bottles could potentially leak and drip onto below food products. Operator reorganized. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dishwashing racks stored below dishwasher area heavily soiled with dirt/mold-like substance. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Floor area(s) covered with standing water under and surrounding bar ice bin.

Basic - Floor soiled/has accumulation of food debris in walk in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef and raw pork stored over unwashed produce cook line flip top reach in cooler. Operator reorganized. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Can of butane stored with containers of tempura behind sushi prep areas under handwashing station. Operator reorganized. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on cook line heavily soiled with food debris/slime.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filter heavily soiled with grease. Top exterior surface of dishwasher soiled with dust/food debris.

Basic - Standing water in bottom of right cook line reach-in flip top cooler.

Basic - Bowl or other container with no handle used to dispense food. In the bin a teriyaki sauce, a pint container was stored inside and used to dispense the food. The item was removed Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. At the fountain soda station. Soda was removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the sushi bar, spoons were stored in a pan of room temperature water. The water was discarded. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine tested at 0ppm. Operator replaced chlorine solution and primed machine, tested at 100 ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Food with mold-like growth. Mold found on asian potatoes in walk in cooler. Operator discarded. See stop sale. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in cook line cooler and walk in cooler. Operator reorganized. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Broken down boxes stored in handwashing sink in bar area. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice bin in bar area.

Basic - Equipment in poor repair. Reach in cooler gaskets on cook line torn and in poor repair.

Basic - Floor tiles in walkway from kitchen to sushi prep area missing and/or in disrepair.

Basic - Standing water in bottom of right reach-in-cooler in sushi prep area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, red curry (44-46F - Cooling). The item was cooling overnight. The item was discarded. See stop sale.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For Wahoo Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler, red curry (44-46F - Cooling). The item was cooling overnight. The item was discarded. See stop sale.

Basic - Bowl or other container with no handle used to dispense food. In the walk in cooler, in the spicy mayo bucket had a quart size container inside. The container was removed.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Food stored on floor. In the walk in freezer, various items stored on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice pots, the scoops were stored in a pan of standing water. The scoops were removed, washed and sanitized. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the sushi station

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At the sushi station, 0ppm. The solution was corrected to 100ppm Chlorine Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher ppm at 0 Chef changed bucket and primed to100 ppm Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef left area and put gloves on before washing hands. Explained the proper procedure on how to wash hands and wear gloves Corrective Action Taken

High Priority - Food stored in ice used for food. See stop sale. Bottle of water stored in crushed ice used on cooked vegetables to cool. See stop sale All was discarded Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Cut Cucumber wrap in paper towels. Chef removed paper towels and was cucumber Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed when person left work area and returned to work with food. Proper procedure was explained to the cooks. Corrective Action Taken

High Priority - Stop Sale issued due to adulteration of food product. Bottle in ice used for food, bottle and ice removed Cut lettuce and tomato stored at the dishwasher Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi counter table top cooler at salmon (46F - Cold Holding); yellowtail (47F - Cold Holding), chef stated items were in case 1 or 2 hours the most. Chef moved items to working unit

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No cleanup poster. Emailed vomit and diarrhea cleanup poster

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels atr front bar hand wash sink. Manager filled paper towels Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer on site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email form for employee agreement

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Bowls were removed and discarded Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles on coolers on cook line with old food debris.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee was discarded Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored in a prohibited area. Cut lettuce and tomatoes were in the dishwasher shelf in a bus pan. Chef discarded lettuce and tomatos. See stop sale All discarded Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in front counter coolers and fish reach in cooler at sushi bar.

Basic - No suitable facilities provided to store employee clothing and other possessions. Woman's purse was in the ware wash area on clean pots and pans. Purse was removed from kitchen area Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager changed sanitizer bucket and primed to 100 ppm Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at front bar used as a storage unit. Manager emptied hand wash sink Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Curry 56-60F at 11:45 AM- (cooling overnight)- food tightly wrapped in plastic wrap-at current rate of cooling food will not reach 41F within 6 hours- see Stop sale.

High Priority - Dented/rusted cans present. See stop sale. At dry storage area can of plum sauce with large dent- see Stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler- raw chicken not separate over cooked potatoes- operator moved chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler- Curry 56-60F at 11:45 AM- (cooling overnight)- food tightly wrapped in plastic wrap-at current rate of cooling food will not reach 41F within 6 hours- see Stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station- Curry sauce 53-54F- cold holding- operator stated- food not prepared or portioned today- food out of temperature for 30 minutes- operator placed in reach in cooler to quick chill. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at cookline with metal container inside- educated operator employee removed.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan of sushi rice - emailed form to operator. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. At reach in cooler at end of cookline- avocado in use with stickers still attached- educated operators- employee removed. Corrected On-Site

High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap. Discussed with employee, employee washed hands with soap. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over curry sauce and cooked duck in wok area reach in. Eggs moved to bottom at time of inspection. Observed employee prepping raw chicken on cutting board located over make table with scallions and cut red onions on cook line. Employee moved chicken prep to different area of kitchen. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee contacting inside of Hand wash sink and dirty water in side with gloves hand. Employee continued to handle clean utensils, containers. Discussed with employee. Employee removed gloves and washed hands. Corrected On-Site

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden sushi rice bowl in use.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 Compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table with cookers

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to stove used to store utensils

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup in Walk In Cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin below Soda Fountain

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher

High Priority - Nonfood-grade bags used in direct contact with food. Chest Freezer

High Priority - Raw animal food stored over or with unwashed produce.. Raw eggs over unwashed cabbage

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup, Peanut sauce. Walk In Cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Food not stored at least 6 inches off of the floor. Bread crumbs (Tempura Batter Mix) Employee placed item on shelf Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At mop sink

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

Intermediate - No soap provided at handwash sink. Kitchen

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Peanut dressing. Manager date marked item. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Food stored in a location that is exposed to splash/dust. Cut vegetables on drain board next to Dish washer

Basic - Hole in or other damage to wall. Above Dish Machine

Basic - Wet wiping cloth not stored in sanitizing solution between uses.