MAIN MOON receives C in DeKalb County health inspection

1. 01

   Proper eating, tasting, drinking, or tobacco use

   Item 2-2B ↗

   Observed in main kitchen a reusable cup, a bottle of water stored on prep table where food is prepped. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

   Inspector’s full note +

   Observed in main kitchen a reusable cup, a bottle of water stored on prep table where food is prepped. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC removed reusable cup to an area separate for employees belongings. Corrected On-Site. Repeat Violation.

   Official report · Item 2-2B ↗
   Corrected on siteRepeat violation
2. 02

   Food protection

   Item 4-2A ↗

   Observed multiple foods stored in the walk in cooler and reach in cooler cold held without a covering from overhead contamination. CA: iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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.

   Inspector’s full note +

   Observed multiple foods stored in the walk in cooler and reach in cooler cold held without a covering from overhead contamination. CA: iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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. COS: PIC covered the items with a covering. Corrected On-Site. Repeat Violation.

   Official report · Item 4-2A ↗
   Corrected on siteRepeat violation
3. 03

   Food-contact surfaces: cleaned & sanitized

   Item 4-2B ↗

   Observed multiple Equipment food-contact surfaces and utensils being stored clean with the accumulation of food. CA:Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils.

   Inspector’s full note +

   Observed multiple Equipment food-contact surfaces and utensils being stored clean with the accumulation of food. CA:Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. COS: PIC removed the equipment and utensils to the 3 compartment to be washed, rinsed and sanitized. Corrected On-Site. Repeat Violation.

   Official report · Item 4-2B ↗
   Corrected on siteRepeat violation
4. 04

   Proper date marking and disposition

   Item 6-2 ↗

   Observed cooked noodles stored in prep top cooler without a label and prepped more than 24 hours. CA: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 1.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   Observed cooked noodles stored in prep top cooler without a label and prepped more than 24 hours. CA: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 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf 4. A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or (iv) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request. COS: PIC voluntarily discarded food. Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗
   Corrected on siteNew violation
5. 05

   Food properly labeled; original container

   Item 10D ↗

   Observed working containers spices, flours being used near the stove with no common name. CA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food.

   Inspector’s full note +

   Code 511-6-1.04(4)(d)

   Observed working containers spices, flours being used near the stove with no common name. CA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. New Violation.

   Official report · Item 10D ↗
   New violation
6. 06

   Personal cleanliness

   Item 12B ↗

   Observed PIC preparing food while wearing a watch on her wrist. CA: Jewelry.

   Inspector’s full note +

   Code 511-6-1.03(5)(g)

   Observed PIC preparing food while wearing a watch on her wrist. CA: Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC removed the watch and washed hands and donned a pair of gloves. Corrected On-Site. Repeat Violation.

   Official report · Item 12B ↗
   Corrected on siteRepeat violation
7. 07

   Posted: Permit/Inspection/Choking Poster/Handwashing

   Item 13A ↗

   Observed past inspection report date marked 9/20/2021 posted. CA:511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1.

   Inspector’s full note +

   Code 511-6-1.02(1)(d)

   Observed past inspection report date marked 9/20/2021 posted. CA:511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. Advised PIC the most current inspection report shall be displayed. Corrected On-Site. New Violation.

   Official report · Item 13A ↗
   Corrected on siteNew violation
8. 08

   Insects, rodents, and animals not present

   Item 18 ↗

   Observed a large gap at bottom of back door with visible light coming thru. CA:511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.

   Inspector’s full note +

   Code 511-6-1.07(2)(m)

   Observed a large gap at bottom of back door with visible light coming thru. CA:511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. 5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. New Violation.

   Official report · Item 18 ↗
   New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.