CHINA MOON

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags in reach in freezer holding cooked meats on cook line Repeat Violation

High Priority - Raw animal food stored over ready-to-eat food. Observed raw chicken, wings, stored overcooked, pork and raw shelled eggs, stored over, cut cabbage in walk in cooler. Manager moved items 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 For cooked chicken pierces on cook line and cut cabbage. Manager time marked items 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 containers of cooked noodles, cooked rice, and cooked meat in walk-in cooler with no dates

Basic - Food stored on floor. Case of onions stored on floor in walk in cooler. Manager got off of floor Corrected On-Site

Basic - Light not functioning. Observed multiple lights out in dish area

High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food Raw chicken above cooked dumplings in small cooler by steam table, operator removed raw chicken to bottom shelf, Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine solution in sanitation bucket over 200 ppm , operator added water to bucket and tested again as 100ppm Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked noodles and cooked pork in walk in cooler over 24 hours no date mark.

Basic - Accumulation of debris in three-compartment sink.

Basic - Raw fruits/vegetables not washed prior to preparation. Cutting unwashed broccoli, operator washed broccoli Corrective Action Taken

Basic - Reach-in cooler in cooling interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table not stored in sanitizing solution between uses. Operator removed it to sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags storing cooked pork in walk in cooler

High Priority - Toxic substance/chemical improperly stored. Observed can of RAID and and roach killer on shelf next to rice noodles in storage. Manger moved Corrected On-Site

Intermediate - No complete written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager had form partially completed. Manager filled out rest of form 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. Cooked pork in walk in cooler

Basic - No Heimlich maneuver/choking sign posted.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease

High Priority - Employee washed hands with no soap. Employee washed hands in three compartment sink water only

High Priority - Nonfood-grade bags used in direct contact with food. Cook chicken and cook pork in non grade plastic Togo bags in bowls under reach in cooler employee removed bags from containers. Walk in cooler raw meats in plastic Togo bags Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce walk in cooler employee removed to proper storage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sauces walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter cart Cold holding: fresh garlic and oil 56 f

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink water only

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. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Containers stored in the sink employee removed. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. Oil case on floor by walk in cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce.raw chicken over unwashed carrots in walk in cooler Warning - From follow-up inspection 2024-06-21: Raw chicken over produce walk in cooler employee removed to proper storage. raw chicken over ready to eat sauce walk in cooler Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cook chicken reach in cooler cooks line employee removed to proper storage Corrected On-Site Warning - From follow-up inspection 2024-06-21: Raw chicken over ready to eat sauce walk in cooler. Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-06-21: Not observed sent to operator email Time Extended

High Priority - Employee washed hands with no soap. Discussed with management the importance of hand washing

High Priority - Nonfood-grade bags used in direct contact with food. Cook chicken in plastic to bag employee portioning chicken into containers with non food grade bag. Employee removed bag and placed a food grade one into container. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce.raw chicken over unwashed carrots in walk in cooler. Employee removed to proper storage Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat can corn in reach in cooler cook line. Employee removed to proper storage

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding make table on top of stored pans sitting in small containers . Cold holding: cook chicken 52 f cook pork 52 f 2nd temp employee moved to freezer 2nd temp 43 f Fresh garlic and oil sitting on spice Cart 70 f employee placed in freezer. 2nd temp 56 f Cold holding: imitation krab 46 f stored above the inside of reach in cooler on cooks line. Employee placed in freezing 2nd temp 43 f 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. Cook rice cook noodles cut cabbage not time marked employee used sticky note to determine time. For 1:50 pm Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Discussed with management the importance of using the hand washing sink.

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.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling cooked chicken portioned in bags than put in the freezer due the cooling process

Intermediate - Handwash sink used for purposes other than handwashing. Stored cans and plastic handle in hand washing sink by mop sink. Employee removed

Basic - Cardboard used to line food-contact shelves. Walk in cooler

Basic - Employee eating in a food preparation or other restricted area. Employee eating back kitchen area. Employee moved food to dining room Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food stored on prep table with employee food Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen and did not wash hands before handling to go container. Discussed with manager.

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. Employee cutting green peppers with bare hands. Discussed with manager. Employee put on gloves before continuing. Corrective Action Taken

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using bleach that is not approved to be used on food contact surfaces. Manager went and bought approved bleach during inspection. Corrected On-Site Admin Complaint

High Priority - Paper towel used as liner for food container for green peppers.

High Priority - Presence of insects, rodents, or other pests. Dead fly in garlic and oil mixture on cook line. See stop sale. Manager discarded garlic and oil. 5 spiders in cobwebs above back kitchen entrance. Manager cleaned area and discarded spiders. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw beef in stand up freezer by dry storage.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dead fly in garlic and oil container on line. Manager discarded. Corrective Action Taken

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Microwave interiors soiled. Interior of stand up freezer by front register. Round single cutting boards heavily soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Can inside hand sink at back kitchen. Manager removed. 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.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles, pork, cream cheese mixture, rice, and chicken not date marked in walk in cooler.

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 - Toxic substance/chemical on premise that is not required for the operation of establishment. Cigarettes and lighters above prep table. Aleve bottle on prep table. Manager removed all items and stored in employee area. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above prep table. Employee drinks in walk in cooler over green onions. Manager moved drinks above prep table to employee area. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in soda cooler by front register.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Shampoo in dry storage next to noodles. Manager removed phones and shampoo and put in employee area. Corrected On-Site

Basic - Floor soiled/has accumulation of debris behind oven and rice cookers. Ceiling soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under prep table by chest freezer soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water. Manager turned on cool running water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cut vegetables in walk in cooler. Manager moved eggs below. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink in back kitchen and by triple sink have no soap. Manager replaced soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled. Manager labeled. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Floor soiled/has accumulation of debris behind kitchen equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk in cooler and reach in cooler on line soiled.

Basic - Reuse of single-service or single-use articles. Gallon recut and reused to scoop rice. Manager removed scoop. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut cabbage in walk in cooler. Manager moved mushrooms to different area. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. >10ppm. Manager fixed to 100ppm. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over unwashed produce boxes in the walk in refrigerator. The items were rearranged to keep the raw chicken away from the produce. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked lo mein noodles on the shelves of the walk-in refrigerator. The chicken was removed from the shelf and away from prepared food. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet and sour chicken (75F); general zao chicken (76F) on the counter by the fryers. The containers have been present since 12 pm according to the operator. There is not a time mark on the containers.

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. Observed general zao chicken, sweet and sour chicken and fried rice out on the counter. The operator indicates the items have been out since 12pm. The items measure fried rice (96F); sweet and sour chicken (75F); general zao chicken (76F). Procedure form is on the wall but the containers are not marked. Discussed having the times each item is placed on the counter being written on a sheet or on a tag on the container to identify when the items were placed on the table and then making sure each batch is used within 4 hours. Time markings were placed on the refrigerator by the table of food. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice (96F) on the counter by the wok range. The item has been on the counter since 12 pm according to the operator. There is not a time mark on the container.

Basic - Cloth used as a food-contact surface. Observed towels in use to moisten the wonton wrappers. The towels were removed and clean paper towels applied. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open Redbull on the counter where a bowl of cream cheese is present for making wontons. Also, a bottle of Water and a drink cup on the sheLf over the refrigerated make table. The drinks were removed from the counter and shelf. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Observed the lid of a chicken shipping box used to store prepared cut broccoli crowns. The crowns were moved to a clean container. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over carrots and soy sauce. Discussed proper food storage with manager. Manager states they will reorganize walk in cooler for proper food storage. Repeat Violation Warning - From follow-up inspection 2022-01-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler stained. Warning - From follow-up inspection 2022-01-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood filters soiled. Ceiling fan by triple sink soiled. Warning - From follow-up inspection 2022-01-26: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2022-01-26: Time Extended

Basic - - From initial inspection : Basic - Interior of microwaves have accumulation of black substance/grease/food debris. Warning - From follow-up inspection 2022-01-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Exterior of bulk bins of cornstarch soiled. Warning - From follow-up inspection 2022-01-26: Time Extended