MOON CRICKET CAFE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and Raw Calamari over cooked chicken wings in cooler at cook line. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Black beans dated 11-20-25/walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Black beans in walk in cooler dated 11-20-25. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator from day prior. Raw Philly Steak (46 F- Cold Holding)/cook line reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from day prior. Raw Philly Steak (46 F- Cold Holding); Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Hydrogen peroxide on dry storage shelf with food. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets at cook line. White cutting board on prep table spike. Repeat Violation

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink at the bar. Corrected 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. Manager have employee filled out and sign. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with clear liquid hanging on shelf. Operator removed. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the kitchen. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in reach in cooler. Operator cut the bag. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Operator swapped covered trash can from men's restroom. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook at cook line.

Basic - Floor soiled/has accumulation of debris. Floor at cook line.

Basic - Floors not maintained smooth and durable. Floor in the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water 76F at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. In women restroom. Operator replace sign. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beer cooler at the bar.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Water leaking from pipe and/or faucet/handle. Pipe under dish washing sink.

High Priority - Container of medicine improperly stored. Bottle of acetaminophen stored on dry storage shelf with sauces and biscuit mix Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One can of artichoke.

High Priority - Live, small flying insects found One fly outside walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ice cream in reach in cooler. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator added ice potato salad (52F - Cold Holding); Rice (62F - Cold Holding) Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on prep table next to croutons. Operator removed. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board soiled Fryer baskets soiled Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in the kitchen soiled Repeat Violation

Basic - Floor area(s) covered with standing water. Outside walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator changed water and heated. Rechecked 178 In water 112F at cook line Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. White microwave in the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guards soiled Reach in cooler gaskets by cook line soiled Repeat Violation

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

High Priority - Container of medicine improperly stored. On dry items shelf Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at hose bibb By back door

Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Cutting boards on cooks line Repeat Violation

Intermediate - Spray bottle containing clear toxic substance not labeled at the bar Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's restroom 71F

Basic - Carbon dioxide/helium tanks not adequately secured at the bar Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above three comp sink and in dry stock area Repeat Violation

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

Basic - Floor soiled/has accumulation of debris. Behind equipment on cooks line Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By grill 99F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Outside of fryer doors and pull,out drawers on cooks line 2)Sides of oven and flat top on cooks line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Frilled toothpicks on cooks line Corrected On-Site

High Priority - Container of medicine improperly stored. -above food in dry storage area Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -6 pieces calamari dated 3/29 in walk in cooler. Disposed of by operator . See stop sale

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -6 pcs calamari dated 3/29 in walk in cooler. Disposed of by operator. See stop sale

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on make lines in kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. -in bar Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -vent area above dishwasher is damaged

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in kitchen

Basic - Floor soiled/has accumulation of debris. -under dishwashing equipment -behind cook line Repeat Violation

Basic - Hole in or other damage to wall. -under the handwashing sink in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grilles at bottom of coolers in bar area -wire shelving in walk in cooler and dry storage area -exterior of ice machine Repeat Violation

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working on raw fish changed gloves without washing hands then grabbed sauerkraut and put on grill.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over pickles Mahi over Sauerkraut in walk in cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice 47F Tuna salad 46F, cooked beans 47F, Cole slaw 47F less than 4 hours per manager moved to Walk in cooler temperature rechecked Tuna salad37F, Cooked Rice 36F, Cole slaw 39F, cooked beans 39F. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked mushroom holding at 117F on cook line holding for less than 4 hours reheated to 176F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop at front bar soil.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken wings held more than twenty four hours per operator no date mark, walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle at the bar.

Basic - Accumulation of debris inside warewashing machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and Mahi/manager removed from package. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Floor area(s) covered with standing water. In kitchen in front of the stove. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Cook line behind cooking equipment.

Basic - Food stored on floor./buckets of pickles on walk in cooler floor.

Basic - Light not functioning. Cook line two lights are not functioning.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. ike substance or slime. Ice machine exterior soiled. Cook line hood filters soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the dish machine. Repeat Violation

High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands./kitchen employee, advised/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked chicken wings/fry station cooler. Raw calamari stored over sauerkraut/walk in cooler/ Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled./observed employee pick up raw fish and shrimp then touched containers and handles without washing hands, advised/ Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw calamari 46F, less than 4 hours/walk in cooler/iced/rechecked 40F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./milk at the bar cooler.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./spinach dip, front reach in cooler/ Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle at the bar not labeled. Chemical spray bottle hanging on storage rack/kitchen not labeled.

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee with no beard guard/restraint while engaging in food preparation./fry station kitchen employee/ Corrected On-Site

Basic - Floor soiled/has accumulation of debris./under cook line cooking equipments.

Basic - Hole in or other damage to wall./under kitchen han sink. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled. Kitchen hand sink soiled.

Basic - Reach-in cooler and freezer interior/shelves have accumulation of soil residues./3 door reach in freezer next to ice machine. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner./raw fish thawed in standing water/ Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line equipments.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black beans 45F, diced tomatoes 44F, shredded lettuce 44F/cook line reach in cooler for less than 4 hours/iced/rechecked 41F, 40F and 40F/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./all cook line cutting boards soiled.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked black beans in walk in cooler/ Corrected On-Site

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

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

Basic - Employee with ineffective hair restraint while engaging in food preparation./kitchen cook hair restraint not effective.

Basic - Equipment in poor repair./bar reach in cooler gasket torn.

Basic - Hole in or other damage to wall./wall under kitchen hand sink disrepair/ Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./120F. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer handle soiled. Reach in freezer exterior soiled. All cook line reach in coolers gaskets soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler with excessive water. Reach in freezer interior soiled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Raw chicken over burgers in stand up freezer

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Ice machine

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in hand sink at front counter Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.At bar

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling over ware wash area has dust

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table with slicer

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet server

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

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

Basic - Food offered in a way that misleads/misinforms the consumer. Menu item has Yellowtail Snapper. Per owner unable to get snapper at this time. Servers/staff telling customers serving Mahi Mahi instead. Have menu item marked out on menu for corrective action Corrected On-Site

Basic - Food stored on floor. Oil bottle on the floor Corrected On-Site

Basic - Hole in or other damage to wall. Hole in wall under hand sink at ware wash area Crack in wall by prep sink next to walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at oven in water at 102f

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves Cooler at cook line debris

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing over dry storage

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink front counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave at cook line Hood filters Reach in coolers have debris

Basic - Standing water in bottom of reach-in-cooler. Cooler at cook line

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at ware wash has a slow drain

Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink at ware wash area

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.line cook handled sliced tomatoes bare handed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make cooler; sauerkraut (34-45F - Cold Holding) items held over the fill line

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Desserts not dated in the walk in cooler

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

Basic - Unnecessary items stored in garbage enclosure. Several businesses back up to dumpster area. In this area old equipment, silverware, present . Work with the other vendors to clear out the unnecessary items

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At the cooks line over the make coolers black dust present

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. Employee at dish machine loaded dirty plates, then handled clean plates without washing hands. Chef coached employee. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand washing sink by triple sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of blue liquid behind bar no label.

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

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

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

Basic - Equipment in poor repair. Torn gaskets on lowboy cooler.

Basic - Food stored on floor. Bucket of ham on floor in walk in cooler. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine.

Basic - In-use tongs stored on equipment door handle between uses. On oven handle. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine soiled. Buildup on floor under and behind fryers. Repeat Violation

Basic - - From initial inspection : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Interior of dishwasher. Interior of reach in freezers. Dish trays for dish machine. Warning - From follow-up inspection 2021-03-22: Time Extended - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface. Sides and under fryers. Warning - From follow-up inspection 2021-03-22: Time Extended - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Thoughout kitchen Warning - From follow-up inspection 2021-03-22: Time Extended - From follow-up inspection 2021-10-19: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Paper goods stored on floor in upstairs storage area. Warning - From follow-up inspection 2021-03-22: Time Extended - From follow-up inspection 2021-10-19: Time Extended