Blue Moon Bar & Grill

Year by year

Inspections

1. Apr 28, 2026 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT - Not Corrected

     Observed food employee handling lettuce with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION - Not Corrected

     Food is not protected from cross contamination. In the walk-in cooler raw beef over sliced onions.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH - Not Corrected

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed. The salmon thawing in the walk-in cooler is still in the ROP packaged.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE - Not Corrected

     Dented cans of food (black beans and pololero) on food storage racks in the basement.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES - Not Corrected

     Cutting boards are heavily scratched and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP - Not Corrected

     No soap at the food employee upstairs handwash sink.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING - Not Corrected

     No single-use toweling available at handsink for hand drying at the upstairs handwashing sink.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN - Not Corrected

     These areas need cleaning due to food debris and grease buildup: The main kitchen upstairs, the basement preparation areas and in the walk-in cooler.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for chlorine in the low temperature dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for the grill line low temperature dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     Grill line cooler chicken 45F, cooked mushrooms 44F, cooler surface temperature at 47F. Preparation cooler: sliced tomatoes 49F, bottom sauerkraut 50F, cooler surface temperature at 49F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING - Not Corrected

     Food items in the basement walk-in cooler: milk 55F, sliced tomatoes 55F, cooler surface temperature at 55F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

2. Apr 27, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Observed food employee handling lettuce with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the walk-in cooler raw beef over sliced onions.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     FOOD- THAWING ROP FISH

     Frozen fish in reduced oxygen packaging (ROP) is being improperly thawed. The salmon thawing in the walk-in cooler is still in the ROP packaged.

     Correction: Remove fish from ROP prior to thawing.

     Code WFC 3-501.13(E)

   • Serious Priority (CDC risk factor) Corrected on site

     FOOD - SAFE

     Dented cans of food (black beans and pololero) on food storage racks in the basement.

     Correction: Discard unsafe or adulterated food items.

     Code WFC 3-101.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Cutting boards are heavily scratched and are no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     No soap at the food employee upstairs handwash sink.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling available at handsink for hand drying at the upstairs handwashing sink.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     These areas need cleaning due to food debris and grease buildup: The main kitchen upstairs, the basement preparation areas and in the walk-in cooler.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the grill line low temperature dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low temperature dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Food items in the basement walk-in cooler: milk 55F, sliced tomatoes 55F, cooler surface temperature at 55F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Grill line cooler chicken 45F, cooked mushrooms 44F, cooler surface temperature at 47F. Preparation cooler: sliced tomatoes 49F, bottom sauerkraut 50F, cooler surface temperature at 49F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

3. Feb 3, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the grill line low temperature dish machine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Grill line cooler chicken 45F, cooked mushrooms 44F, cooler surface temperature at 47F. Preparation cooler: sliced tomatoes 49F, bottom sauerkraut 50F, cooler surface temperature at 49F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16