THAI MOON BY THE SEA

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Operator prepared raw sushi order then entered kitchen and began preparing a separate food order that contained ready to eat food items. Reviewed proper glove usage with operator, operator washed hands and changed gloves. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Cooks line Sanitizer Bucket (Chlorine 200ppm), operator remade solution. Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Kitchen Operator provided. Corrected On-Site

Basic - Equipment in poor repair. -Cooks line reach in cooler door gaskets Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -2 tongs stored on stove oven door handle

Basic - - From initial inspection : Basic - Equipment in poor repair. -Cookline; flip top reach in cooler gaskets in poor repair. - From follow-up inspection 2024-11-22: Observed same Time Extended - From follow-up inspection 2025-01-21: Observed same Time Extended - From follow-up inspection 2025-05-16: Observed same Time Extended

Basic - - From initial inspection : Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep areas. Repeat Violation Warning - From follow-up inspection 2025-03-14: Basic - Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep areas. Repeat Violation Warning Time Extended - From follow-up inspection 2025-03-15: Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen and prep areas. Repeat Violation Warning Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. 1. Torn gasket on three door reach in cooler opposite cook line. Repeat Violation Warning - From follow-up inspection 2025-03-14: Basic - Equipment in poor repair. 1. Torn gasket on three door reach in cooler opposite cook line. Repeat Violation Warning Time Extended - From follow-up inspection 2025-03-15: Torn gasket on three door reach in cooler opposite cook line. Repeat Violation Warning Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. Repeat Violation Warning - From follow-up inspection 2025-03-14: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. Repeat Violation Warning Time Extended - From follow-up inspection 2025-03-15: Hood filters above cookline in the kitchen. Repeat Violation Warning Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer by back door, raw pork stored over open cooked tempura shrimp. Operator moved shrimp to higher shelf. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Flip top cooler on cook line has standing water on bottom

Basic - Wiping cloth sanitizing solution stored on the floor. On cook line, sanitizer bucket stored on floor. Operator moved to shelf Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. In kitchen, cup used to dispense rice, Operator removed and out scoop Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At white combo stacked reach in cooler; raw shell eggs stored above unwashed peppers. Operator moved raw shell eggs to bottom shelf. Corrected On-Site

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. At sushi bar; sushi rice identified in the written procedure as a food held using time as a public health control has no time marking. Operator stated being held less than 4 hours and 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. At Combo stainless side by side reach in cooler; cut tomatoes (48°F - Ambient Cooling 1:15pm/48°F - Ambient Cooling 1:45pm). Operator stated tomatoes cut less than 4 hours prior. At this rate cut tomatoes will not reach 41°F within 4 hours. Operator moved cut tomatoes to white combo stacked reach in cooler. At Double glass door reach in cooler; won ton soup (50°F - Cooling 1:20pm/50°F - Cooling 1:50pm). Overstated won ton soup cooling less than 6 hours. At this rate won ton soup will not reach 41°F within 6 hours. Operator moved won ton soup to white combo reach in cooler. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. At cook line low boy single door stainless reach in cooler; standing water in bottom.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator discarded water Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offered raw wahoo and salmon as sushi rolls on the menu and no parasite destruction letter available Operator provided before closing the inspection Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line

Intermediate - Handwash sink at cook line used for purposes other than handwashing- calamari stored inside Operator removed Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cutting board at cook line has cut marks and is no longer cleanable.

Basic - Time/temperature control for safety food thawed in an improper manner- Calamari thawing in standing water in handwash sink at cook line; Operator removed and placed under refrigeration Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken above cooked soup in flip top refrigerator. Operator placed raw chicken on lower shelf . Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe at GE refrigerator ; heavy cream over night (52F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe at GE refrigerator ; heavy cream over night (52F - Cold Holding). See stop sale.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observe chlorine sanitizer at 200ppm. Operator correct to 75ppm. Corrected On-Site

Intermediate - Ice machine soiled with mold-like substance.

Basic - Hood vents soiled with grease. Repeat Violation

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observe above wine refrigerator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna and raw salmon over cream cheese and avocados at sushi station. Operator inverted Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Intermediate - Handwash sink used for purposes other than handwashing. Time/temperature control for safety food thawed in an improper manner. Krab stick thawing in hand wash sink in standing water. Operator removed krab Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided written plan

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone above prep table on cook line. Employee removed cellphone Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood on cook line. Heavy grease build up

Basic - Time/temperature control for safety food thawed in an improper manner. Krab stick thawing in hand wash sink in standing water. Operator placed krab in walk in cooler Corrected On-Site