MAIN MOON RESTAURANT

Inspection item: Food stored covered

Code 511-6-1.04(4)(c)1(iv)

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. Corrected On-Site. New Violation.

Inspection item: Food-contact surfaces: cleaned & sanitized

Code 511-6-1.05(7)(a)1

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. New Violation. Correct By: 08/10/2026

Inspection item: Time as a public health control: procedures and records

Code 511-6-1.04(6)(i)

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. Corrected On-Site. New Violation.

Inspection item: Proper date marking and disposition

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

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. New Violation. Correct By: 08/03/2026