Moon Thai & Japanese Rest

High priority12

• Code 01Approved source; food safe and unadulterated

  Code 01, Approved source; food safe and unadulterated: Observed: Dented/rusted cans present.

  See stop sale. At dry storage room - dented can bamboo shoots - see stop sale. Priority: High Priority

  Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse.

  Time/temperature control for safety food cold held at greater than 41°F. At walk in cooler- cooked soup (46°F - Cold Holding); butter (46°F - Cold Holding); curry soup (46°F - Cold Holding); tofu (47°F - Cold Holding); raw chicken (47°F - Cold Holding), cut cabbage (46°F-cold holding), cream cheese (47°F -cold holding)- food not prepared or portioned today- food out of temperature overnight - see stop sale. At flip top cooler- raw shrimp (57°F - Cold Holding); raw chicken (58°F - Cold Holding); sliced pork (56°F - Cold Holding); beef (56°F - Cold Holding); squid (58°F - Cold Holding); butter (58°F - Cold Holding); cooked noodles (56°F - Cold Holding); cooked potato’s (56°F - Cold Holding); soup (58°F - Cold Holding);- food not prepared or portioned today- food out of temper overnight- see stop sale. Priority: High Priority

• Code 03Food out of temperature

  Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.

  At walk in cooler- cooked soup (46°F - Cold Holding); butter (46°F - Cold Holding); curry soup (46°F - Cold Holding); tofu (47°F - Cold Holding); raw chicken (47°F - Cold Holding), cut cabbage (46°F-cold holding), cream cheese (47°F -cold holding)- food not prepared or portioned today- food out of temperature overnight - see stop sale. At flip top cooler- raw shrimp (57°F - Cold Holding); raw chicken (58°F - Cold Holding); sliced pork (56°F - Cold Holding); beef (56°F - Cold Holding); squid (58°F - Cold Holding); butter (58°F - Cold Holding); cooked noodles (56°F - Cold Holding); cooked potato’s (56°F - Cold Holding); soup (58°F - Cold Holding);- food not prepared or portioned today- food out of temper overnight- see stop sale. Priority: High Priority

  Fixed on the spot

  Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.

  At cookline counter- garlic oil (58°F - Hot Holding)-food at the temperature for one hour- operator time marked for remaining for remaining time. Priority: High Priority

  Fixed on the spot

  Observed: 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. No time mark for sushi rice. Priority: High Priority

  Fixed on the spotRepeat violationAdministrative complaint

• Code 08Food protection and cross-contamination

  Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

  At reach in freezer by cookline area- raw shrimp and raw Cho Jin stored over precooked noodles - operator removed and stored properly. Priority: High Priority

  Fixed on the spot

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

  At cookline area raw shell eggs stored over cut pineapple- operator removed. Priority: High Priority

• Code 12Handwashing and hygienic practices

  Code 12, Handwashing and hygienic practices: Observed: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils,

  or touched unwrapped single-service items without washing hands. At dishwashing area employee handled dirty dishes then proceeded to handle clean equipment without washing their hands. Priority: High Priority

  Fixed on the spot

  Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items

  without first washing hands. At kitchen area - employee enter the kitchen area and began working without washing their hands- educated operator- employee washed their hands properly. Priority: High Priority

  Fixed on the spot

  Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched

  unwrapped single-service items without washing hands. At kitchen area- employee touched their face then proceeded to handle clean equipment without washing their hands. Priority: High Priority

  Fixed on the spot

• Code 14Food-contact surfaces designed and maintained

  Code 14, Food-contact surfaces designed and maintained: Observed: Non-food grade paper/paper towel used as liner for food container.

  At server station reach in cooler non food grade paper towel used in direct contact to store chopped green onions- operator removed and stored properly. Priority: High Priority

  Fixed on the spot

• Code 35Insects, rodents, pests and animals

  Code 35, Insects, rodents, pests and animals: Observed: Live, small flying insects found.

  At bar area observed approximately 3 small flying insects buzzing around. At sushi make line approximately 6 small flying insects landing on cutting board and prep counter. At soda refill station observed approximately 2 small flying insects flying around the station. At server station observed approximately 3 small flying insects landing on metal shelving with single service cups. Priority: High Priority

  Administrative complaint