MOONSHADOW BAR & GRILL

3 findings recorded on Oct 2, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed dish machine at 0ppm chlorine after running several times. Upon observing, it does not appear sanitizer is being pulled through the tubing properly.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed dish machine at 0ppm chlorine after running several times. Upon observing, it does not appear sanitizer is being pulled through the tubing properly. CA: Chlorine sanitizer shall be between 50ppm to 99ppm to effectively sanitize food contact surfaces. Advised to have the dish machine serviced and to use the 3-compartment sink to wash, rinse and sanitizer equipment while the dish machine is out of order. New Violation. Correct By: 10/05/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Oct 5, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed sour cream and salsa (both portioned into ramekins) cold holding at temperatures above 41F (see items marked with asterisk in temperature log), located in the Cooler near the ice machine. Upon checking, the ambient temperature of the cooler was 59F.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed sour cream and salsa (both portioned into ramekins) cold holding at temperatures above 41F (see items marked with asterisk in temperature log), located in the Cooler near the ice machine. Upon checking, the ambient temperature of the cooler was 59F. CA: 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. COS: PIC discarded all ramekins of sour cream and salsa. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 17C ↗

   Facility maintenance and cleanliness

   Observed dust build up on ceiling and vent above cooking area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

   Inspector’s full note

   Inspection item: Physical facilities installed, maintained, and clean

   Code 511-6-1.07(5)(a),(b)

   Observed dust build up on ceiling and vent above cooking area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to cover all food items and equipment first, then to clean the ceiling and vent. New Violation. Correct By: 10/12/2026

   Official report · Item 17C ↗

   Correction status not recorded

   Correct by Oct 12, 2026

Correction status comes from the dated report. Later changes may not be recorded here.