MOON THAI

Violations (16)

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed throughout reach in coolers and walk in cooler raw chicken stored over vegetables and tofu.

  High Priority

• 08A-20-5Critical

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed throughout reach in freezer and walk in cooler raw chicken stored over fish and beef.

  High Priority

• 03F-02-5CriticalRepeatCorrected on site

  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. See stop sale.

  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. See stop sale. Observed sushi rice at front counter and rear storage areas with no time mark. As per chef for 2 hours. Chef placed time mark. **Corrected On-Site** **Repeat Violation**

  High Priority

• 22-41-4Critical

  Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

  High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm); . Operator primed and sanitizing solution is still at 0ppm. Advised operator to stop use of dish machine and utilize three compartment sink to sanitize all dishes until repaired

  High Priority

• 14-69-4

  Ice buildup in reach-in freezer and/or walk-in freezer.

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer next to walk in cooler.

  Basic

• 10-17-4Corrected on site

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

  Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between reach in coolers at cook line. Operator removed. **Corrected On-Site**

  Basic

• 10-01-5

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of sugar.

  Basic

• 22-16-4

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

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

  Basic

• 25-06-4Corrected on site

  Single-service articles not stored inverted or protected from contamination.

  Basic - Single-service articles not stored inverted or protected from contamination. Observed at cook line, to go bowls. Operator inverted. **Corrected On-Site**

  Basic

• 29-49-6

  Standing water in bottom of reach-in-cooler.

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

  Basic

• 36-50-4

  Unclean building components, attachments or fixtures.

  Basic - Unclean building components, attachments or fixtures. Observed at hood system with grease build up.

  Basic

• 14-01-5

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed in containers of flour and dry rice.

  Basic

• 53A-05-6

  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 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/ Observed. 8 employees present with no certified manager manager on site.

  Intermediate

• 36-22-4

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water. Observed throughout kitchen.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

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

  Basic

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed bag of carrots stored on floor at rear of kitchen. Operator removed. **Corrected On-Site**

  Basic