MOON THAI & JAPANESE

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed cloth napkin used as a liner for rice.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed in flip top cooler raw shell eggs stored over green onions and sauces no complete physical barrier between top and bottom. Employee placed eggs on bottom shelf of flip top cooler. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pork stored in same container with peas not all commercially packaged in walk-in freezer. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in flip top 5 shell eggs stored with 1 cracked shell.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed at sushi station employee washed hands in 2 compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed server rinse out tea pot at the handwashing sink at the server station.

Intermediate - No soap provided at handwash sink. Located at wait station. Operator provided Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken broth prepared 02/21 not date marked. Operator date marked. Corrected On-Site

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.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water faucet turned off located at sushi station.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle in container of flour. Operator removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on shelf stored next to spices in prep area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch a right wrist while preparing food Repeat Violation Admin Complaint

Basic - Food stored on floor. Observed box of raw chicken 40F stored on the floor on cook line. Employee elevated. Corrected On-Site Repeat Violation Admin Complaint

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed whisk stored in standing water temperature 75F on cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of vissani microwave on cook line . Repeat Violation Admin Complaint

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed in walk-in cooler unwashed mushrooms stored over portion salads.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located by ice machine prep area

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops wet nesting inside mop bucket.

Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled. Operator labeled. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee washing - failed to rubbed hands longer than 10 seconds. Employee re washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - raw beef stored in same container at raw chicken (not commercially packaged). Employee stored items correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk in cooler - raw chicken stored directly over raw beef. Employee stored items correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at cook line - raw chicken (46F - Cold Holding) as per operator items held out of temperature for approximately 10minutes, item not portioned or prepared today. Employee stored item in lower cooling compartment. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cook line - garlic oil (81F - Hot Holding); shrimp tempura (103F - Hot Holding) as per operator items held out of temperature for approximately 90 minutes. Operator stored garlic oil in cooler and placed the shrimp tempura under heat lamp. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at bar.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at handwashing sink at bar.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in dishwasher room. Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at beverage room.

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed 3 personal drinks on prepping table, stored next to rice maker.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaged in food preparation with watch on right wrist. Employee removed item. Corrected On-Site

Basic - Food stored on floor. Observed container of tuna stored directly on the floor, employee stored correctly. Corrected On-Site Repeat Violation Admin Complaint

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen - small black oven soiled with grease and food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at 2 handwashing sinks at bar.

Basic - Stored food not covered. Observed at walk in freezer - multiple items not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed in kitchen - raw chicken thawing at room temperature. Employee stored item in reach in cooler.

High Priority - Dented/rusted cans present. See stop sale. -Observed 1 badly dented can with chee hou sauce at dry storage area. Operator informed and stop sale issued.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw steak in walk in cooler . Operator relocate chicken to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw shrimp and chicken cold held in flip top cooler at 45F. Per operator, both items transfer to unit 2 hours prior to the inspection. Advise operator to place ice packs on items for quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed the employees health policies including big 6 with Junyu Lu who is the certified food manager.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Observed sushi chef wash his hands in 2 compartment prep sink and then engage in food preparation.

Intermediate - Identity of food or food product misrepresented. -Observed menu advertising ; "Rainbow Roll" made with Tuna, Salmon, and White fish. Operator failed to present an invoice for white fish. Establishment used Wahoo fish to substitute white fish. no invoice for white . Repeat Violation Admin Complaint

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked dumplings stored in walk in cooler. Per operator, item cook on 03/19/2025 more than 24 hours prior to the inspection.

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

Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. -Observed accumulation of old food debris inside box containing plastic wrap.

Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. -Observed wall in disrepairs in kitchen area.

Basic - Food stored on floor. Observed container with bread crumbs stored on kitchen floor. Operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint

Basic - Working containers of food removed from original container not identified by common name. Observed bread crumbs removed from the original container not labeled.

High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth napkin inside pot of sushi rice, employee removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid on same shelf of contain cooking oil in dry goods storage area, employee discarded. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 1) Thai station-raw shell eggs (61F - Cold Holding), per employee eggs held less than 4 hours, observed eggs stored above the rim line, employee removed eggs and stored on lower cooler for a quick chill. Corrective Action Taken

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. Sushi rice, per employee food on time at 12:30 pm. employee labeled. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working as a dishwasher has not been trained on how to verified dishwasher sanitizer function

Intermediate - Handwash sink used for purposes other than handwashing. Sushi station- plastic container and spoon inside, employee removed. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Sushi rolls made with white fish, invoices showed wahoo fish. 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/ 6 employees working in food preparation at the time of inspection Repeat Violation

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. Two employees training expired

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents and tiles soiled with grease and food stains Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Several containers and boxes of food stored on floor, inside walk in freezer

Basic - Single-service articles not stored inverted or protected from contamination. To go containers - under the counter in bar area, employee inverted Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. Menu stated some sushi rolls made with white fish, invoices showed wahoo fish. Warning - From follow-up inspection 2024-02-08: Observed same Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen cook line- observed plastic container inside hand washing sink. Operator removed container. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed on interior at top of door.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen wok station- observed employee cellphone on prep table. Employee removed cellphone. Corrected On-Site

Basic - Soiled dry wiping cloth in use. Main kitchen cold holding unit- observed wiping cloths on cutting boards. Employee removed wiping cloths. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-06-16: Still observedTime Extended Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed employee cutting raw fish for sushi with bare hands. Instruct employee to used gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed shock frozen mussels cold held at 46 degrees Fahrenheit. As per operator, item place in unit 2 hours prior to the inspection. Operator place ice pack on item for quick chill. Corrective Action Taken

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. -At 1:57 P.M. observed no time mark on sushi rice held using time as a public health control. Operator determined that rice was prepared at 12:00 p.m. Operator correctly time mark rice. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed old food residue buildup on can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwash sink block with cases with fish at sushi station. -Observed raw fish stored inside handwash sink at sushi station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on curry sauce stored in refrigerator. Per operator, sauce was cooked on 03/07/2022

Basic - Can opener blade not readily removable for cleaning or replacement.

Basic - Duct tape used to repair nonfood-contact surface. -Observed duct tape used to repair chest freezer door.

Basic - Food stored on floor. -Observed various cases with food items stored on walk-in freezer floor. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Single-service articles improperly stored. -Observed case with chopsticks stored on floor at wait station. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. -Observed uncovered container with sweet mints water stored next to hand wash sink. Operator removed and stored properly. -Observed unwashed container with lettuce stored over peeled and cut carrots in walk-in cooler. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above ice cream in walk in freezer. Operator rotated. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken 54°F - Cold Holding in Atosa reach in cooler on cookline. Operator removed over stacked portion and placed in walk in cooler. Observed pork dumplings (45-49°F - Cold Holding); chicken dumplings (47°F - Cold Holding) in flip top cooler in front of cookline. Operator placed in reach in cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp tempura (91°F - Hot Holding ) next to cookline. Operator placed to reheat. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled in kitchen area.

Intermediate - No soap provided at handwash sink. Observed no soap at handwash sink by walk in cooler. Operator provided. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed bust pan with clean utensils stored on floor under prep table by walk in cooler. Operator removed. Corrected On-Site

Basic - Stored food not covered. 1) Observed cut cabbage and shrimp uncovered in walk in cooler. 2) Observed crab Rangoon in walk in freezer not cover. Operator covered. Corrected On-Site 3) Observed multiple food items on floor in walk in freezer. Repeat Violation

Basic - Uncovered food stored near sink exposed to splash. Observed uncovered water stored next to handwash sink by salad bar. Operator removed all items. Corrected On-Site