MOON THAI & JAPANESE

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Non grade paper used as liner under raw shrimp, in the reach in cooler located in the sushi station.

High Priority - Nonfood-grade bags used in direct contact with food. Observed wontons stored in direct contact with thank you bags, in the chest freezer located by the dishwashing machine area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw shell eggs stored over ready to eat spring rolls.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Reach in cooler located in the cook line near the prep table observed cooked rice noodles (55F - Cold Holding); Raw chicken (56F - Cold Holding); cut tomatoes (53F - Cold Holding); Raw chicken (47F - Cold Holding); Beans sprouts (51F - Cold Holding); cooked chicken (61F - Cold Holding); Raw chicken (49 F - Cold Holding), as per cook for about 3 hours. Employee placing some of the food in another working reach in cooler and the other Part employees is storing it in containers with ice to rapidly cool down. Corrective Action Taken

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. Provided person in charge the big 6 poster. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

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 probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided manager the written Procedures for Time as a Public Health Control. Corrective Action Taken

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

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

Basic - Equipment in poor repair. Observed gasket torn, in the Reach in cooler next to the prep sink in the cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanged in oven handle.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler located in the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf soiled Understand the prep sink in the cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several employees water bottles and a baby milk bottle, Pink lemonade drinks, stored in the reach in freezer located in the preparation area.

High Priority - Container of medicine improperly stored. Observed a bottle of Advil over prep table.

High Priority - Roach activity present as evidenced by live roaches found. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed clean plates on a solid shelf in bar area, also observed solid containers at the soda coffee station area.Also observed cutting board in kitchen soiled, also observed the can opener and microwave in the back of the kitchen soiled.

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at the bar.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed racks at dishwashing station soiled.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the bar area and in the kitchen.

Basic - Ceiling tile missing. At women restroom. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in the ceiling in the kitchen area.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils at kitchen.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed serving trays on the floor in the kitchen area. Manager properly stored the trays. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed the green cutting board on the floor in the ware wash area.

Basic - Dead roaches on premises. Observed three dead roaches in a glue trap at bar station behind reach in cooler.

Basic - Employee eating in a food preparation or other restricted area. Observed a uncovered drink on top table in the sushi area. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed at the bar area,coffee soda area and throughout the kitchen under shelving and equipment.

Basic - Food stored on floor. Observed a case of tuna next to the hand washing sink in the sushi station. Repeat Violation

Basic - Hole in or other damage to wall. Observed missing tiles on the wall in the ware washing area.

Basic - Ice scoop handle in contact with ice. Observed at the sushi station.

Basic - Light shield damaged/in disrepair. Observed no shield in dry storage area and in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soap dispenser handle solid in the prep area also observed walk in cooler fan guards soiled.Also observed the hood soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. At cook line.

Basic - Single-service articles improperly stored. Observed a case of chop sticks.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler by coffee/tea station.

Basic - Standing water or very slow draining water in handwash sink. Observed at the bar area.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Utensils in poor condition. Observed a knife wrapped in tape at the prep sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in the coffee station and prep area of kitchen.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed in the mop bucket. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately fifteen small fruit flies around bar area next to the soda gun dispenser and around liquor bottles. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink between dishwasher and kitchen. Operator installed new paper. Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at waitress station. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed plate to scoop rice at hibachi preparation area. Operator removed plate. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed next to bag in a box area. Repeat Violation Warning

Basic - Ceiling tile missing. Observed above dishwasher area. Warning

Basic - Dead roaches on premises. Observed dead roaches, 1 at bar underneath reach in cooler and another one next to cashier at the bottom of the emergency door. Warning

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. Observed to go container with ice water and a straw no lid above preparation table at kitchen. Warning

Basic - Employee eating in a food preparation or other restricted area. Observed operator eating at kitchen. Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed operator engaging food preparation with personal wristwatch at cook line. Operator removed wristwatch. Warning

Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair at hibachi preparation area, waitress and kitchen area. Warning

Basic - Food stored on floor. Observed boxes of food stored at walk-in freezer floor. Operator relocated. Corrected On-Site Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at kitchen cook line. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs at kitchen oven handles. Operator relocated. Corrected On-Site Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walking cooler fan cover with accumulated dust. Warning

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not inverted at sushi bar area. Operator inverted and discarded the one in top. Corrected On-Site Warning

Basic - Stored food not covered. Observed raw chicken and shrimp not covered inside reach in cooler shelves at kitchen. Not in use at the time of the inspection. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed next to hand wash sink near kitchen cook line, around mop sink and at three compartment sink backsplash. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

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

Basic - Working containers of food removed from original container not identified by common name. Observed salt or sugar at waitress station and multiple condiments at kitchen not labeled. Operator labeled. Corrected On-Site Warning