Moonlite Diner

The inspector came back, found the problems fixed and allowed the business to reopen.

• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees.
  • Intermediate: Required employee training expired for some employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: 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. right to left: cut tomatoes (45°F); diced tomatoes (49°F); turkey (44°F); feta (46°F); hard boiled eggs (45°F); shredded cheese (51°F); sliced cheese (48°F); cooked meatloaf (46°F); turkey (53°F); raw shrimp (44°F); tuna (46°F); egg whites (50°F); liquid eggs (62°F). Per operator items being held in unit for more than 4 hours. Items not prepared or portioned today.
  • High priority: Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon stored fully thawed commercially packaged reduced oxygen packaging.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. right to left: cut tomatoes (45°F); diced tomatoes (49°F); turkey (44°F); feta (46°F); hard boiled eggs (45°F); shredded cheese (51°F); sliced cheese (48°F); cooked meatloaf (46°F); turkey (53°F); raw shrimp (44°F); tuna (46°F); egg whites (50°F); liquid eggs (62°F). Per operator items being held in unit for more than 4 hours. Items not prepared or portioned today. See Stop Sale drawers under right side flat top: shredded cheese (50°F); corned beef (50°F); corned beef (49°F); sauerkraut (48°F); blue cheese crumbles (50°F); cooked chicken (48°F); raw burger (48°F); raw steak (48°F); raw beef (48°F) per operator items being held in unit for 3.5 hours. Operator moved items to walk in freezer. Retook temperatures at 4 hour mark at 34°F-42°F
• Food properly thawed
  • Basic: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon stored fully thawed commercially packaged reduced oxygen packaging. See stop sale.
• Employee health
  • Intermediate: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not available for employees lacking employee certification
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Soap dispenser at wait station hand wash sink in poor repair, reach in cooler door at front counter in poor repair
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Observed at multiple reach in coolers, reach in freezer at front counter
  • 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. Operator set up three compartment sink and called for service
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at multiple reach in coolers heavily soiled
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink with hose attached
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed 1 dead roach on wall above wait station hand wash sink in kitchen area Observed 1 dead roach on wall under shelf in on cook line in kitchen Observed 3 dead roaches inside of reach in cooler at front counter
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach on wall behind flip top cooler on cook line in kitchen Observed 1 live roach on ground in ware washing area in kitchen Observed approximately 12 live roaches on wall behind flip top cooler on cook line in kitchen Observed 2 live roaches on ground behind chest freezer on cook line in kitchen Observed 1 live roach under wait station flip top cooler
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
• Manager certification and employee training
  • Intermediate: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.