MAIN MOON RESTAURANT

Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Observed Cooling methods being used not adequate in rapidly cooling Time/Temperature Control for Safety Foods. Observed large portions of chicken wings in plastic containers cooling in walk in cooler. COS : PIC was advised to break down food item into smaller portions to rapidly cool foods to 41F. See Cooling Log Temps with asterisk (***).

Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean. Maintenance and Operation. Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Observed area along floor wall juncture behind reach down chest freezer, dry food storage shelves and canned goods storage shelves with an accumulation of food residue and debris. PIC was advised to clean said areas an send pictures to inspector via email by 1/30/2026.

Food shall be safe, unadulterated, and honestly presented. Observed one box of green bell peppers for customer consumption in direct contact with four green bell peppers observed with fungus like substance stored in the same box on food storage shelf in walk in cooler at rear of food prep area. PIC voluntarily discarded said food items.

Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. Observed the following food items( Vegetable egg rolls, fried chicken pieces, noodles, shrimp wontons, pork pieces) tested at a range between 43F-45F on food storage shelves in walk in cooler at rear of establishment. AS per PIC said food items were prepared 24 hours prior to inspection and placed in walk in cooler. COS: PIC voluntarily discarded said food items and was advised to loosely cover food items in the walk in cooler to allow for adequate cooling.

Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. Observed one tray each of cooked noodles, fried chicken pieces and two trays of fried chicken wings tested at 101F, 77F and 118F respectively on storage rack at rear food prep area. As per PIC said food items were cooked 30 mins prior to inspection and placed on storage rack. COS: PIC was instructed to loosely cover said food items and place into walk in cooler and cool down to 41F.

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 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. Observed containers of food removed from original containers in bottom area of prep top cooler and and prepared TCS foods in walk in cooler not date marked. COS: PIC date marked all food items during the inspection.

Segregation and Location. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Observed two 6 pound cans of Bamboo shoots and two 5 pound cans of Hoisin Sauce dented at seems and stored amongst other food items to be used for customer consumption on canned goods storage shelves in rear food prep area. COS: PIC removed cans and created a designated area to store said cans for return to vendor.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage(k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Observed two utensils in two 5 gallon buckets of assorted sauces without handles and stored in direct contact with food items in walk in cooler at rear food prep area. COS: PIC removed said utensils and obtained utensils with handles for said stored food items and was advised to used utensils with handles and stored with handles upright to prevent contamination.

When to wash. After engaging in other activities that contaminate the hands. Observed a food worker donned a paper hat then put gloves on to prepare raw sliced beef without washing hands. COS: Food worker washed hands and donned a new pair of gloves.

Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. Observed one container of fried chicken wings and one container of fried chicken pieces tested at 65F and 61F respectively on food prep table next to deep fryer and approximately half pound of cooked beef strips and cooked shrimp tested at 68F and 89F respectively, on shelf above wok stove all in the kitchen. As per CFSM all food items were placed in said areas and will be reheated upon customer's order. COS: Food worker reheated all food items to 165F and were placed into walk in cooler to be held until needed for customer's orders.

System Maintained in Good Repair. A plumbing system shall be repaired according to law; and maintained in good repair. Observed indirect waste line under vegetable prep sink leaking liquid directly onto floor. CFSM was advised to have leak repaired by a licensed plumber and to email invoice to inspector by 12/5/25.

Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observed Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. COS: CFSM completed response at the time of inspection.

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. Observed containers of food removed from original containers in bottom area of prep top cooler and walk in cooler not date marked. CFSM was advised to date mark all food items stored in prep top cooler and walk in cooler and email pictures to inspector by 12/15/25.

Observed an employee donned a paper hat then put gloves on to prepare egg drop noodle soup without washing hands.

Observed shelves lined with aluminum foil inside GE reach-in-cooler. Observed shelves lined with cardboard at prep table and inside walk-in-cooler.

Upon arrival, observed frozen pork stored at room temperature directly inside three compartment sink. COS: Frozen pork relocated to freezer. Provided JUST Thaw It educational poster.

Upon arrival, observed three containers of raw chicken wings stored directly on the floor.

Observed frozen shrimp, ready-to-drink sweet tea, and a pack of one gallon Sprite and Coca-Cola stored directly on the floor inside walk-in-cooler. COS: Drinks relocated to shelves.

Upon arrival, observed male employee with hair longer than 1/2 inch not wearing hair restraint while cooking.

Observed utensils in 5 gallon soy sauce bucket and cornstarch without handles and one inside white pepper with the handle touching food.

Observed uncooked rice stored inside a 5 gallon soy sauce bucket next to prep sink.

Observed walk-in-cooler ambient temperature holding at temperature of 57 F to maintain time/temperature control for safety foods at a minimum of 41F or below. PIC indicated the walk-in-cooler went out this morning due to lacking anti-freeze. COS: All TCS foods cooled to 41F or below within 4 hours.

Observed an employee's cell phone stored directly on top of soy sauce bucket.CA: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.