MAIN MOON RESTAURANT

Hands clean and properly washed — Inspector Note: 511-6-1.03(5)(c) - When to Wash. After using the toilet room. At the time of inspection person in charge was observed using the toilet and failed to wash their hands after leaving the toilet and returning to kitchen to fry chicken wings for customer service. Person in charge washed their hands at the hand wash sink in kitchen and continued to prepare fried chicken wings.

Management knowledge, responsibilities, reporting — Inspector Note: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. At the time of inspection, the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Person in charge was provided with documentation to be sent to inspector via email by 8/10/2026.

Adequate handwashing facilities supplied & accessible — Inspector Note: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance. Using a Handwashing Sink.1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than hand washing. At the time of inspection hand wash sink in kitchen was observed blocked by mop bucket placed directly in front of said sink and by one serving spoon placed into said sink. Corrected on Site: Mop bucket with mop and serving spoon were removed by person in charge.

Food stored covered — Inspector Note: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered. 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. At the time of inspection multiple food items in prep top cooler were observed uncovered. Person in charge was advised to cover said food items.

Food-contact surfaces: cleaned & sanitized — Inspector Note: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils. Cleaning of Equipment and Utensils. Equipment, Food-Contact Surfaces, and Utensils.1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. At the time of inspection food storage containers were observed not sanitized after being washed and rinsed by food worker. Person in charge was advised demonstrate to food worker how to adequately wash, rinse and sanitize food storage containers and to re wash, rinse and sanitizer containers observed not sanitized.

Time as a public health control: procedures and records — Inspector Note: 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) Time as a Public Health Control. Time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. At the beginning of inspection fried chicken wings were observed on food storage rack tested at 177F in kitchen and as per person in charge statement food was stored on said rack to cool before placing into walk in cooler.Upon retesting for proper cooling methods, labels start times were placed on storage containers with no end times and establishment did not first provided written procedures in advance to use time as as public health control. Person in Charge was advised to reheat said food items and re-start the cooling procedure for said food items. Time as a public health control was discussed with person in charge and documentation was provided.

Proper date marking and disposition — Inspector Note: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. At the time of inspection multiple ready to eat food items were observed not date marked in prep top cooler and walk in refrigerator. As per person in charge statement, food items were placed into saud units two days prior to inspection. Person in charge was advised to date mark said food items by end of day 8/3/2026 and send pictures to inspector via email.

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Observed Cooling methods being used not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Observed large portions of chicken wings in plastic containers cooling in walk in cooler. COS : PIC was advised to break down food item into smaller portions to rapidly cool foods to 41F. See Cooling Log Temps with asterisk (***)

Physical facilities installed, maintained, and clean — Inspector Note: Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean. Maintenance and Operation. Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 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. Observed area along floor wall juncture behind reach down chest freezer, dry food storage shelves and canned goods storage shelves with an accumulation of food residue and debris. PIC was advised to clean said areas an send pictures to inspector via email by 1/30/2026.

Food properly labeled; original container — Inspector Note: Segregation and Location. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Observed two 6 pound cans of Bamboo shoots and two 5 pound cans of Hoisin Sauce dented at seems and stored amongst other food items to be used for customer consumption on canned goods storage shelves in rear food prep area. COS: PIC removed cans and created a designated area to store said cans for return to vendor.

In-use utensils: properly stored — Inspector Note: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage(k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Observed two utensils in two 5 gallon buckets of assorted sauces without handles and stored in direct contact with food items in walk in cooler at rear food prep area. COS: PIC removed said utensils and obtained utensils with handles for said stored food items and was advised to used utensils with handles and stored with handles upright to prevent contamination.

Food in good condition, safe, and unadulterated — Inspector Note: Food shall be safe, unadulterated, and honestly presented. Observed one box of green bell peppers for customer consumption in direct contact with four green bell peppers observed with fungus like substance stored in the same box on food storage shelf in walk in cooler at rear of food prep area. PIC voluntarily discarded said food items.

Proper cold holding temperatures — Inspector Note: 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. Observed the following food items( Vegetable egg rolls, fried chicken pieces, noodles, shrimp wontons, pork pieces) tested at a range between 43F-45F on food storage shelves in walk in cooler at rear of establishment. AS per PIC said food items were prepared 24 hours prior to inspection and placed in walk in cooler. COS: PIC voluntarily discarded said food items and was advised to loosely cover food items in the walk in cooler to allow for adequate cooling.

Proper hot holding temperatures — Inspector Note: 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. Observed one tray each of cooked noodles, fried chicken pieces and two trays of fried chicken wings tested at 101F, 77F and 118F respectively on storage rack at rear food prep area. As per PIC said food items were cooked 30 mins prior to inspection and placed on storage rack. COS: PIC was instructed to loosely cover said food items and place into walk in cooler and cool down to 41F.

Proper date marking and disposition — Inspector Note: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed containers of food removed from original containers in bottom area of prep top cooler and and prepared TCS foods in walk in cooler not date marked. COS: PIC date marked all food items during the inspection.

Plumbing installed; proper backflow devices — Inspector Note: System Maintained in Good Repair. A plumbing system shall be repaired according to law; and maintained in good repair. Observed indirect waste line under vegetable prep sink leaking liquid directly onto floor. CFSM was advised to have leak repaired by a licensed plumber and to email invoice to inspector by 12/5/25.

Hands clean and properly washed — Inspector Note: When to wash. After engaging in other activities that contaminate the hands. Observed a food worker donned a paper hat then put gloves on to prepare raw sliced beef without washing hands. COS: Food worker washed hands and donned a new pair of gloves.

Response procedures for vomiting & diarrheal events — Inspector Note: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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. Observed Establishment does not have established 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 establishment. COS: CFSM completed response at the time of inspection.

Proper hot holding temperatures — Inspector Note: 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. Observed one container of fried chicken wings and one container of fried chicken pieces tested at 65F and 61F respectively on food prep table next to deep fryer and approximately half pound of cooked beef strips and cooked shrimp tested at 68F and 89F respectively, on shelf above wok stove all in the kitchen. As per CFSM all food items were placed in said areas and will be reheated upon customer's order. COS: Food worker reheated all food items to 165F and were placed into walk in cooler to be held until needed for customer's orders.

Proper date marking and disposition — Inspector Note: Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed containers of food removed from original containers in bottom area of prep top cooler and walk in cooler not date marked. CFSM was advised to date mark all food items stored in prep top cooler and walk in cooler and email pictures to inspector by 12/15/25.