Main Moon Restaurant

Year by year

Inspections

1. Dec 11, 2025 Re-inspection · 1 priority, 1 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     12/11/2025 - Raw eggs stored over RTE veggis in walk-in cooler. 11/26/2025 -Raw eggs stored over RTE veggies in walk-in cooler. -Raw shrimp stored over RTE sauces 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: Raw eggs were moved below the raw veggies in walk-in cooler. Education provided on preventing cross contamination while storing foods.

     Code 3-302.11 (A) (1)

2. Nov 12, 2025 Routine · 5 priority, 9 core, 4 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after opening the back door and returning to food prep.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employee was instructed to stop and wash their hands.

     Code 2-301.14

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     -Raw eggs stored over RTE veggies in walk-in cooler. -Raw shrimp stored over RTE sauces 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.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Bok choy on counter and egg roll in standing cooler were observed to be cold held at 55, and 66°F respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Egg roll was discarded during inspection and Bok Choy was placed in the walk-in cooler.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Crab rangoons, fried chicken pieces, and egg rolls in walk-in cooler observed to be missing date marks, and exceeding their date marks.

     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.

     Code 3-501.18 (A)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at mop sink.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Rice noodles, chicken, egg rolls, and other vegetables were observed to be unwrapped or uncovered in walk-in cooler and prep coolers.

     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 Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     In use knife observed to be stored in the crevice between prep cooler and prep table.

     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: Knife was removed and taken to warewashing area.

     Code 3-304.12

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on food prep surfaces.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Open box of fortune cookies observed to be stored directly below handwashing sink.

     Correction: Store food in areas not exposed to splash, dust, or other contamination. Action Taken: Box of fortune cookies was moved to a clean and dry location.

     Code 3-305.11 (A) (2)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Containers of food observed to be stored on the floor in the walk-in cooler and walk-in freezer.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     -Single use plastic grocery bags observed to be used to hold food products in the walk-in cooler. - Boxes once used for food shipping observed to be re-used as lids for food storage containers. -Cardboard boxes observed to be used as shelf liners.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Exterior doors and handles of prep coolers are soiled with food debris and grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored in hallway under exposed plumbing lines.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee personal items such as phones and clothes observed to be stored on prep surfaces and food storage shelves.

     Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

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

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     10/21/2024 - Cooked chicken on single use sugar packages. 8/22/2024 -Cooked food was observed stored in a cardboard box lid. Several foods were stored in single use grocery bags in coolers and freezers.

     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. Action Taken: Food contained in single use grocery bags and on a cardboard box lid were discarded during inspection.

     Code 3-304.11

   • 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 Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of floor drains, open drain under prep sink, floors under equipment, and backs and sides of equipment have an accumulation of food debris and grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

4. Aug 22, 2024 Re-inspection · 2 priority, 3 priority foundation, 2 core, 7 repeat
   • Serious Priority Repeat Corrected on site

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     Cooked food was observed stored in a cardboard box lid. Several foods were stored in single use grocery bags in coolers and freezers.

     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. Action Taken: Food contained in single use grocery bags and on a cardboard box lid were discarded during inspection.

     Code 3-304.11

   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     8/22/2024 - Chlorine sanitizer is not being used according to manufacturer's use directions and was observed at >100 PPM and >200 PPM. 7/23/2024 - Chlorine sanitizer is not being used according to manufacturer’s use directions and was observed 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: Chlorine sanitizer in sanitize compartment of warewashing was corrected to a concentration of 100 PPM during inspection. Action Taken: Chlorine santiizer concentrations in warewash sink and sanitizer bucket were corrected to 100 PPM during ins

     Code 7-202.12 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     THAWING

     8/22/2024 - Raw shrimp is being improperly thawed by sitting in the prep sink without running water. 7/23/2024- Raw shrimp is being improperly thawed by sitting in the 3 compartment sink.

     Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Raw shrimp being thawed was moved to the prep sink and placed under running, cold water during inspection.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     8/22/2024 - Rangoon portioned in clam shells in Beverage Air cooler had no date mark. Chopped bok choy observed having 2 date marks which the employees could not determine the correct date mark. 7/23/2024 -Egg rolls in walk in cooler and in Beverage Air cooler had a date mark that exceeded the 7 days. .

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Meat slicer is visibly soiled.

     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 Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of floor drains, open drain under prep sink, floors under equipment, and backs and sides of equipment have an accumulation of food debris and grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

5. Jul 23, 2024 Routine · 3 priority, 4 priority foundation, 9 core, 4 repeat
   • Serious Priority

     FOOD CONTACT WITH EQUIPMENT, UTENSILS AND SINGLE-USE ITEMS

     Cooked food was observed stored in a cardboard box lid. Several foods were stored in single use grocery bags in coolers and freezers.

     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

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     Prep sink air gap is obstructed by a milk carton funnel.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine sanitizer is not being used according to manufacturer’s use directions and was observed 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: Chlorine sanitizer in sanitize compartment of warewashing was corrected to a concentration of 100 PPM during inspection.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     THAWING

     Raw shrimp is being improperly thawed by sitting in the 3 compartment sink.

     Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Raw shrimp being thawed was moved to the prep sink and placed under running, cold water during inspection.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Egg rolls in walk in cooler and in Beverage Air cooler had a date mark that exceeded the 7 days. .

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Meat slicer is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Action Taken: Single-use toweling was provided at handwash sink during inspection.

     Code 6-301.12

   • 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

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored in water with no sanitizer.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Containers of rice noodles and green peppers are stored on the floor in the walk in cooler.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of floor drains, open drain under prep sink, floors under equipment, and backs and sides of equipment have an accumulation of food debris and grease.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Large woks and single use articles stored in storage area next to restaurant under water damaged ceiling where they could be exposed to contamination.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     HANDWASHING SINKS, INSTALLATION - NON-HAND OPERATED

     Handwashing sink in women's restroom is not non-hand operated.

     Correction: Employee handwashing sinks shall be non hand operated and if metered shall provide a flow of water without the need for reactivation for at least 15 seconds. Replace faucet handles with wrist blades or an automatic metered faucet.

     Code 5-202.12 (C)

   • Not serious Core

     GARBAGE/REFUSE - COVERING RECEPTACLES

     Waste receptacles located outside are heaping with garbage/recycling and lids were not closed.

     Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.

     Code 5-501.113

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at mens' and womens' restroom handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Current retail food establishment permit is not posted in a conspicuous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

6. Jul 12, 2023 Re-inspection 2 · 1 priority, 1 priority foundation, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     07/12/2023: Oil and garlic mixture on counter is cold held at 57*F. 6/14/23: 1. Noodles in container on counter is cold held at 54.3*F. 2. Shredded bok choy in container on counter is cold held at 68*F. 3. Raw shelled eggs are cold held on a shelf on the prep table. 5/11/23: 1. Cooked chicken CH in container on counter is at 55°F. 2.Egg rolls CH in container on counter are between 63.5-74.3°F 3. Shredded cabbage CH in container on counter is at 48.2°F. 4. Lo mein noodles in container on counter are CH at 54.3°F. 5. Oil in garlic on cook line is CH at 66.2°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Food items that were out of temperature control for were discarded or moved to walk-in freezer for rappid cooling. Action Taken: Bok choy was discarded. Noodles were relocated to walk-in cooler. Action Taken: On 7/12/2023 Oil and garliic mixture cold held at 57*F was discarded.

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

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS

     07/12/2023 - No cooling was observed. 6/14/23: The PIC is unable to demonstrate knowledge of proper cooling. Multiple sheet pans of cooling eggrolls on speedrack at room temperature in back kitchen observed to be between 84-104*F. 5/11/23: The Person in Charge (PIC) is unable to demonstrate knowledge of risk control plan by not following the plan (food storage, demonstration of knowledge).

     Correction: Cooling methods to be adjusted to include cooking smaller amounts of eggrolls at a time. When cooling, eggrolls should be spaced out on sheet rack to allow airflow, and speed rack to be moved into the walk-in cooler. The person in charge shall obtain training or training materials to understand the requirements of their risk control plan so they are able to demonstrate knowledge and train employee

     Code 2-102.11 (C) (15)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     07/12/2023: Bottom shelving units on cook line are heavily soiled and torn, exposing rusty shelves underneath. Foil is not being replaced nightly. 6/14/23: Bottom shelving units on cook line are heavily soiled with food debris and aluminium foil that is not replaced nightly. 5/11/23: 1. Shelving units in walk-in cooler have large accumulations of sticky substances and are not cleaned on a frequent basis. 2. Bottom shelving units on cook line are heavily soiled with food debris and aluminium foil that is not replaced nightly.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

7. Jun 14, 2023 Re-inspection · 1 priority, 2 priority foundation, 4 core, 7 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     6/14/23: 1. Noodles in container on counter is cold held at 54.3*F. 2. Shredded bok choy in container on counter is cold held at 68*F. 3. Raw shelled eggs are cold held on a shelf on the prep table. 5/11/23: 1. Cooked chicken CH in container on counter is at 55°F. 2.Egg rolls CH in container on counter are between 63.5-74.3°F 3. Shredded cabbage CH in container on counter is at 48.2°F. 4. Lo mein noodles in container on counter are CH at 54.3°F. 5. Oil in garlic on cook line is CH at 66.2°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Food items that were out of temperature control for were discarded or moved to walk-in freezer for rappid cooling. Action Taken: Bok choy was discarded. Noodles were relocated to walk-in cooler.

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

   • Not serious Priority Foundation Repeat

     DEMONSTRATION OF KNOWLEDGE - HACCP PLANS, APPROVALS AND RISK CONTROL PLANS

     6/14/23: The PIC is unable to demonstrate knowledge of proper cooling. Multiple sheet pans of cooling eggrolls on speedrack at room temperature in back kitchen observed to be between 84-104*F. 5/11/23: The Person in Charge (PIC) is unable to demonstrate knowledge of risk control plan by not following the plan (food storage, demonstration of knowledge).

     Correction: Cooling methods to be adjusted to include cooking smaller amounts of eggrolls at a time. When cooling, eggrolls should be spaced out on sheet rack to allow airflow, and speed rack to be moved into the walk-in cooler. The person in charge shall obtain training or training materials to understand the requirements of their risk control plan so they are able to demonstrate knowledge and train employee

     Code 2-102.11 (C) (15)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     6/14/23: 1. Shredded cabbage in walk-in cooler date marked, "5/22". 2. eggrolls in stand-up cooler are date marked, "5/25 & 5/26". 5/11/23: Cooked food items (egg rolls, chicken, etc) is lacking proper date marking in the walk-in cooler.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     6/14/23: Utensils stored in water in room temperature water.. 5/11/23: 1. In-use cleaver knife was improperly stored wedged between table and prep cooler. 2. Bowl being used to scoop rte rice without 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: 1.Knife was removed to be washed, rinsed, and sanitized. 2. Bowl was discarded and replaced with rice paddle. Action Taken: Utensils were removed to be re-washed, rinsed, and sanitized.

     Code 3-304.12

   • Not serious Core Repeat

     VENTILATION HOOD SYSTEM - DROP PREVENTION

     6/14/23: The hood baffles and grease catcher of the exhaust ventilation hood system is heavily soiled with dripping grease. 5/11/23: The hood baffles and grease catcher of the exhaust ventilation hood system is heavily soiled with dripping grease.

     Correction: Provide, repair, or replace the exhaust ventilation hood system so that grease or condensation is prevented from draining or dripping onto food, equipment, utensils, linens, single service or single use articles.

     Code 4-204.11

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     6/14/23: Bottom shelving units on cook line are heavily soiled with food debris and aluminium foil that is not replaced nightly. 5/11/23: 1. Shelving units in walk-in cooler have large accumulations of sticky substances and are not cleaned on a frequent basis. 2. Bottom shelving units on cook line are heavily soiled with food debris and aluminium foil that is not replaced nightly.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     GARBAGE/REFUSE - CLEANING RECEPTACLES

     Waste receptacle for grease located outside is heavily soiled with grease accumulation and trash.

     Correction: Clean waste receptacles. Waste receptacles or units shall be cleaned as often as necessary to prevent the attraction of rodents and insects.

     Code 5-501.116

8. May 11, 2023 Routine · No items found

   No violations cited.