Moon Thai & Japanese

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Non grade paper used as liner under raw shrimp, in the reach in cooler located in the sushi station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Reach in cooler located in the cook line near the prep table observed cooked rice noodles (55F - Cold Holding); Raw chicken (56F - Cold Holding); cut tomatoes (53F - Cold Holding); Raw chicken (47F - Cold Holding); Beans sprouts (51F - Cold Holding); cooked chicken (61F - Cold Holding); Raw chicken (49 F - Cold Holding), as per cook for about 3 hours. Employee placing some of the food in another working reach in cooler and the other Part employees is storing it in containers with ice to rapidly cool down. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed raw shell eggs stored over ready to eat spring rolls.

High Priority - Nonfood-grade bags used in direct contact with food. Observed wontons stored in direct contact with thank you bags, in the chest freezer located by the dishwashing machine area.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided person in charge the big 6 poster. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided manager the written Procedures for Time as a Public Health Control. **Corrective Action Taken**

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in the front line

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed several employees water bottles and a baby milk bottle, Pink lemonade drinks, stored in the reach in freezer located in the preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf soiled Understand the prep sink in the cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler located in the cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanged in oven handle.

Basic - Equipment in poor repair. Observed gasket torn, in the Reach in cooler next to the prep sink in the cook line.