T & N Moon's Wing & Seafood

EHS observed broccoli, raw shrimp, boiled eggs, and cut cabbage stored uncovered in REF under prep top unit in main kitchen. EHS also observed uncovered egg rolls, onion rings, and chicken tenders uncovered in reach in freezer.

(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed PIC that all food should be stored covered to prevent contamination.

Observed facility using grocery bags to store meat product(chicken, shrimp, etc.). EHS informed the PIC that food could not be stored in the bags as they are not considered food grade plastic.

EHS observed items in WIC (raw chicken and rice) above 41 degrees. EHS noticed that boxes of chicken were wet/ sweating. EHS also observed with containers of rice. PIC stated that some rice was prepped on today and others yesterday. PIC also stated that raw chicken was delivered on yesterday. The ambient temperature of WIC was 39 degrees Fahrenheit. EHS asked PIC was WIC left open at any time today, PIC stated upon arriving this morning, he noticed that WIC door was left open by employees. Also WIC door had been propped opened today when moving heavy items outside of WIC. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

EHS informed PIC that food does not have to be tossed due to WIC ambient temp was at 39 degrees Fahrenheit. EHS informed PIC to move food to WIF to cool down. This must be corrected by 2/14/25

EHS observed broccoli, raw shrimp, boiled eggs, and cut cabbage stored uncovered in REF under prep top unit in main kitchen. EHS also observed uncovered egg rolls, onion rings, and chicken tenders uncovered in reach in freezer.

(iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC covered all foods. This was COS.

Upon entry to kitchen EHS observed female employee preparing food without hair restraint. PIC did not have any hair restraints and tried to wrap employees hair with saran wrap.

(i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. EHS provided employee hairnet.

EHS observed two full fly traps stored in kitchen

(l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. PIC instructed employee to remove them. Facility has pest control for 07/20/24.

EHS observed rice scooper not stored above food and container. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; EHS removed scooper. This was COS.

EHS observed small spatula stored between fryers in main kitchen area.

(k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

EHS removed spatula. This was COS.

EHS observed heavy grease buildup on hood vents.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Informed PIC to have hood vents. This must be corrected by 08/19/24

Observed broccoli and other food item stored uncovered in the refrigeration of the maketable. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed owner of the need to keep food stored covered.

Observed front panel not attached to ice machine; poster board taped over as the facility needs the correct screws to attach the panel. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the owner of the need to purchase the required product to attach the front panel back on the ice machine.

Observed facility's need to clean/replace ceiling vent covering from mold like substance. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean/replace ceiling vents.

Observed single service cups of Ken's Dressings, Cocktail sauce, and Cole slaw stored in the 2-door REF before the kitchen entrance at temperatures of 52F. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. EHS informed PIC of the need to discard items.

Observed facility could not provide supplies for cleaning up bodily fluids. (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. EHS informed PIC of the need to purchase a kit with all the required supplies.

Observed facility's need to clean/replace stained ceiling tiles and vents in various areas throughout the facility. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean/replace ceiling tiles and vents.