MOON THAI & JAPANESE

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station octopus (50F - Cold Holding) per operator removed from reach in freezer and placed in holding unit approximately 2 hours. Operator placed in freezer to chill. **Corrective Action Taken**

High Priority

Raw animal food stored over canned/bottled drinks.

High Priority - Raw animal food stored over canned/bottled drinks. Observed box of raw shrimp stored on top of blue moon beer keg. Operator stored correctly **Corrected On-Site**

High Priority

Dented/rusted cans present. See stop sale. Two 5 pound cans of hoisin sauce.

High Priority - Dented/rusted cans present. See stop sale. Two 5 pound cans of hoisin sauce.

High Priority

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 in lower flip top raw lamb stored over cooked duck halves. Operator stored correctly. **Corrected On-Site**

High Priority

Buildup of food debris/soil residue on equipment door handles. Low boy freezer.

Basic - Buildup of food debris/soil residue on equipment door handles. Low boy freezer.

Basic

Carbon dioxide/helium tanks not adequately secured.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic

Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2024

Basic - Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2024

Basic

Damaged/spoiled/recalled food not properly segregated.

Basic - Damaged/spoiled/recalled food not properly segregated. Observed two 5 pound cans of hoisin sauce not properly segregated.

Basic

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottle on cook line

Basic

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

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing raw chicken with a bracelet on left wrist observed employee wearing a watch right wrist while preparing food stored

Basic

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

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

Basic

Food stored on floor. Plastic container of soy sauce stored on kitchen floor Multiple boxes of food stored on walk-in freezer floor

Basic - Food stored on floor. Plastic container of soy sauce stored on kitchen floor Multiple boxes of food stored on walk-in freezer floor

Basic

In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line a whisk stored in standing water 80F

Basic

Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of food debris small black microwave

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of food debris small black microwave

Basic

Stored food not covered.

Basic - Stored food not covered. Observed in low boy freezer a container of edamame not covered.

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground pork 27F thawing on prep table. Operator moved to walk-in cooler. **Corrected On-Site**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed hot and sour soup per operator prepared 08/28 not date marked

Intermediate

Spray bottle containing toxic substance degreaser not labeled.

Intermediate - Spray bottle containing toxic substance degreaser not labeled.

Intermediate

Unwashed fruits/vegetables stored with ready-to-eat food.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed broccoli stored over ready to eat soups in walk-in cooler.

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sushi station hot water is turned off.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Sushi station hot water is turned off.

Intermediate

Wall soiled with accumulated grease, food debris, and/or dust. Located by ice machine

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located by ice machine

Basic

Working containers of food ( flour )removed from original container not identified by common name.

Basic - Working containers of food ( flour )removed from original container not identified by common name.

Basic

Bowl or other container with no handle used to dispense food. Plastic container with no handle stored in container of edamame.

Basic - Bowl or other container with no handle used to dispense food. Plastic container with no handle stored in container of edamame. Observed in tempura flour container

Basic