Main Moon 2

Year by year

Inspections

1. Mar 4, 2026 Re-inspection · No items found

   No violations cited.

2. Jan 29, 2026 Routine · 5 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw chicken observed to be stored over raw beef and raw pork in the walk-in cooler.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Action Taken: Chicked was moved below the raw beef and pork.

     Code 3-302.11 (A) (2)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked chicken above grill observed to be hot held at 87°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: PIC stated that chicken would be reheated to 165°F.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     1. Raw shell eggs observed to be cold held on the counter at 61°F. 2. Cut cabbage observed to be cold held on the counter at room temperautre.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Both eggs and cabbage were placed in the prep cooler during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Utensils used on the grill used are not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Action Taken: Educated PIC about cleaning the grill utenstils every 4 hours.

     Code 4-602.11 (C)

   • Serious Priority

     TOXIC SUBSTANCES - IDENTIFYING INFORMATION, PROMINENCE - ORIGINAL CONTAINER

     Spray bottle of degreaser and soap observed to not be properly labeled.

     Correction: Provide labels for poisonous or toxic materials used in the food establishment.

     Code 7-101.11

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Dish towel observed to be placed under cutting board.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee personal items observed to be scattered throughout the dry storage area.

     Correction: Designate an employee only storage area to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

3. May 9, 2025 Re-inspection · 2 core
   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Unlabeled containers of spices were observed throughout the facility.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Action Taken: Unlabled containers were properly labeled during inspection.

     Code 3-302.12

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     5/9/2025: 1. Buckets of soy sauce on floor of walk-in cooler, by the rice warmers, and by walk-in cooler. 2. Bag of onions on floor of walk-in cooler. 4/10/2025: Buckets of soy sauce on floor of walk-in cooler, by the rice warmers, and by walk-in cooler.

     Correction: Store all food items 6 inches above the floor. Action Taken: Bag of onions were removed from the floor of the walk-in cooler.

     Code 3-305.11 (A) (3)

4. Apr 10, 2025 Routine · 5 priority, 3 priority foundation, 4 core, 4 repeat
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     1. Cooked chicken date marked from the previous day in walk-in cooler with an internal temperature of 50°F and has not cooled to 41°F within 6 hours. 2. Egg rolls were not cooled to 70°F within 2 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Cooked chicken and egg rolls were discarded during inspection.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     1. Rice in water was hot held at 81°F 2. Fried rice held in pan above cookline was hot held at 99°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Rice was thrown away.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     1. Cooked lomaine noodles held out at room temperature were observed to be 45°F 2. Bins of fried rice held out at room temperature were observed to be 67°F and 69°F. 3. Cooked beef sitting on top of prep cooler was observed to be 46°F

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Take smaller portions of food out of cooler. Discard unsafe food items. Action Taken: Unsafe items were discarded duroing inspection including: lomaine noodles, fried rice, and cooked chicken.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Egg rolls in walk-in cooler exceeded the 7 day date mark and were held for 8 days.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark. Action Taken: Egg rolls were thrown away.

     Code 3-501.18 (A)

   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine in sanitizer bucket is not being used according to manufacturer’s use directions and was at 200 ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Action Taken: The chlorine sanitizer bucket was adjusted to a concentration of 100 ppm.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Various cook food in walk-in cooler covered and foods were cooled at a depth greater than 6-inches.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The inside of the dispenser on the ice machine in the lobby was observed to have black residue.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods throughout the facility were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Unlabeled containers of spices were observed throughout the facility.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     - Cooking utensils were improperly stored in still water at 69 F. - Single service cup with no handle was observed being used as a scoop in a bucket of soy sauce.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: Cooking utensils were removed from the still water.

     Code 3-304.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Buckets of soy sauce were observed on the floor by the walk-in cooler, rice warmers, and in the walk-in cooler.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

5. Jul 16, 2024 Re-inspection 2 · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     7/16/2024 - Cooked lomaine noodles out at room temperature at 54-60°F. Raw chopped bok choy was out at room temperature at 42-48°F. 5/21/2024 - Cooked rice was between 48-52°F out at room temperature and in the walk in cooler. 5/1/2024 - Cooked sweet and sour chicken was cold held at room temperature and observed to be 44°F. Garlic and oil was cold held at room temperature. Chopped bok choy was cold held at room temperature and observed to be 57°F. 3/25/2024- Cooked lomaine noodles held out at room temperature were observed to be 54°F. Fried rice out at room temperature was observed to be 61°F. Sweet and sour chicken in 1 door cooler were observed to be 63°F. Chopped bok choy was observed to be cold held at room temperature and was 54°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Take smaller portions of food out of cooler. Discard unsafe food items. Action Taken: Unsafe items were discarded during inspection including bok choy, lomaine noodles, sweet and sour chicken, and fried rice. Action Taken: Sweet and sour chicken was returned to the walk in cooler. Bok choy and garlic and oil were discarded du

     Code 3-501.16 (A) (2) AND (B)

6. May 21, 2024 Re-inspection 2 · 3 priority, 1 core, 4 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     5-21-2024- Raw shrimp over cooked chicken in walk in cooler. Raw chicken over beef in walk in cooler. 5/1/2024- Cooked chicken stored under raw chicken in the walk in cooler. 03/25/2024 -Brocoli and other produce stored underneath raw chicken in walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Action Taken: Cooler was reorganized so that raw chicken was stored below ready to eat foods. Action Taken: Cooked chicken was moved from below raw chicken. Action Taken: Raw shrimp was oved to under the raw chicken. Raw chicken was

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     5/21/2024 - Cooked rice was between 48-52°F out at room temperature and in the walk in cooler. 5/1/2024 - Cooked sweet and sour chicken was cold held at room temperature and observed to be 44°F. Garlic and oil was cold held at room temperature. Chopped bok choy was cold held at room temperature and observed to be 57°F. 3/25/2024- Cooked lomaine noodles held out at room temperature were observed to be 54°F. Fried rice out at room temperature was observed to be 61°F. Sweet and sour chicken in 1 door cooler were observed to be 63°F. Chopped bok choy was observed to be cold held at room temperature and was 54°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Take smaller portions of food out of cooler. Discard unsafe food items. Action Taken: Unsafe items were discarded during inspection including bok choy, lomaine noodles, sweet and sour chicken, and fried rice. Action Taken: Sweet and sour chicken was returned to the walk in cooler. Bok choy and garlic and oil were discarded du

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine sanitizer in bucket is not being used according to manufacturer’s use directions and was observed at a concentration of >200 ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Action Taken: Chlorine concentration in sanitizer bucket was corrected to a concentration of 50 PPM. Action Taken: Sanitizer bucket was diluted to a chlorine concentration of 50 ppm during inspection. Action Taken: Chlorine sanitizer in bucket was corrected

     Code 7-202.12 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods throughout facility were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

7. May 1, 2024 Re-inspection 2 · 3 priority, 2 core, 5 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     5/1/2024- Cooked chicken stored under raw chicken in the walk in cooler. 03/25/2024 -Brocoli and other produce stored underneath raw chicken in walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Action Taken: Cooler was reorganized so that raw chicken was stored below ready to eat foods. Action Taken: Cooked chicken was moved from below raw chicken.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     5/1/2024 - Cooked sweet and sour chicken was cold held at room temperature and observed to be 44°F. Garlic and oil was cold held at room temperature. Chopped bok choy was cold held at room temperature and observed to be 57°F. 3/25/2024- Cooked lomaine noodles held out at room temperature were observed to be 54°F. Fried rice out at room temperature was observed to be 61°F. Sweet and sour chicken in 1 door cooler were observed to be 63°F. Chopped bok choy was observed to be cold held at room temperature and was 54°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Take smaller portions of food out of cooler. Discard unsafe food items. Action Taken: Unsafe items were discarded during inspection including bok choy, lomaine noodles, sweet and sour chicken, and fried rice. Action Taken: Sweet and sour chicken was returned to the walk in cooler. Bok choy and garlic and oil were discarded du

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine sanitizer in bucket is not being used according to manufacturer’s use directions and was observed at a concentration of >200 ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Action Taken: Chlorine concentration in sanitizer bucket was corrected to a concentration of 50 PPM. Action Taken: Sanitizer bucket was diluted to a chlorine concentration of 50 ppm during inspection.

     Code 7-202.12 (A)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods throughout facility were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     5/1/2024- Rice scoops were stored in stagnant water that was 77°F. 3/25/2024 - Rice scoops were stored in stagnant water that was 112°F. Plastic single use container used as scoop for rice, has no handle.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Action Taken: Ice scoops were removed from stagnant water during inspection.

     Code 3-304.12

8. Mar 25, 2024 Routine · 4 priority, 3 priority foundation, 2 core, 4 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Brocoli and other produce stored underneath raw chicken in walk in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Action Taken: Cooler was reorganized so that raw chicken was stored below ready to eat foods.

     Code 3-302.11 (A) (1)

   • Serious Priority

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     Foods packaged and stored in chest freezer in single-use grocery bag.

     Correction: Food contact surfaces of equipment, utensils and linens shall be cleaned and sanitized before use with food. Single-use and single-service shall be maintained in a sanitary condition. Discard potentially contaminated food items.

     Code 3-304.11

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Cooked lomaine noodles held out at room temperature were observed to be 54°F. Fried rice out at room temperature was observed to be 61°F. Sweet and sour chicken in 1 door cooler were observed to be 63°F. Chopped bok choy was observed to be cold held at room temperature and was 54°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Take smaller portions of food out of cooler. Discard unsafe food items. Action Taken: Unsafe items were discarded during inspection including bok choy, lomaine noodles, sweet and sour chicken, and fried rice.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine sanitizer in bucket is not being used according to manufacturer’s use directions and was observed at a concentration of >200 ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Action Taken: Chlorine concentration in sanitizer bucket was corrected to a concentration of 50 PPM.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     PACKAGE INTEGRITY

     A badly dented can was observed in the back storage area.

     Correction: Discard any damaged boxes/cans of food that is potentially contaminated or adulterated. Action Taken: Dented can was discarded during inspection.

     Code 3-202.15

   • Not serious Priority Foundation Repeat

     THERMOMETERS - FOOD - ACCURACY

     Thermometer used in food establishment is not accurate to +/- 2°F.

     Correction: Calibrate or replace thermometer.

     Code 4-203.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling available at both kitchen employee handwashing sinks for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Paper towel provided for kitchen hand wash sinks during inspection.

     Code 6-301.12

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods throughout facility were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Rice scoops were stored in stagnant water that was 112°F. Plastic single use container used as scoop for rice, has no handle.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12