Moonlight Dr In Rest Degrades its Sanitary Rating

Basic - Build-up of grease/dust/debris on hood filters.

Basic - Employee with no hair restraint while engaging in food preparation. Cook chopping lettuce **Corrected On-Site**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Light accumulation

Basic - Single-service articles not stored inverted or protected from contamination. Foam plates **Corrected On-Site**

Basic - Soil residue build-up on nonfood-contact surface exterior door jam on ice machine

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw breaded shrimp in door over bread in upright white freezer **Corrected On-Site** **Repeat Violation**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sliced deli turkey. Operator states sticker fell off pan. Was opened Friday. Dated **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.spoons in sprinkles

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastiic forks at front window

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Open packages of raw breaded shrimp over bread in upright freezer **Corrected On-Site**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Observed scoop handles in contact with drink powders by coffee machine

Basic - Single-service articles not stored inverted or protected from contamination.plates on top of burger cooler. Corrected **Corrected On-Site** **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Found 10 ppm, corrected to 50 ppm **Corrected On-Site**

Basic - Wiping cloth solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket on counter next to buns. Operator stated they thought they needed the extra bucket. Discarded. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 45°. Cheese was sitting on top of another pan in lift top . Operator moved to reach in cooler portion. **Corrective Action Taken** **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. In sugar in ice cream topping stainless reach in cooler **Corrected On-Site**

Basic - Single-service articles not stored inverted or protected from contamination. Paper baskets **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sliced turkey 45° sliced ham 45° recommended rapid chill, manager placed in freezer **Corrective Action Taken**

High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimp over bread **Corrected On-Site**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sliced deli meats . Manager dated **Corrected On-Site**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient temp 47°. Manager removed all temperature control for safety foods from unit and moved to other coolers. Will check the filter and thermostat after closing.

No Violations Were Observed

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Can't find. Must have complied by callback date. **Repeat Violation**

Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.

Basic - Gaskets/seals on holding unit in poor repair.on 2 door candy cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses.on counters **Repeat Violation**

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken tenders in the same container of fish fillets

Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

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/hr/food-lodging/managercertification.html.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Moved bulletin board, needs to re-do

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Dusty ceiling vent covers.

Basic - Employee food container on a food preparation table or over/next to clean equipment/utensils. Walk in cooler. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Dairy mix , approximately 4 gallons.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dairy mix , machine 2, 54. Thermometer calibrated. Stop sale issued.

Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Second shake machine, no warning issued due to another machine one foot to the left. Instructed operator to not use machine until maintaining 41 or below.

Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator. Need updated copy onsite, need to be available on next inspection.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

No Violations Were Observed

Critical - Observed cloth used as a food-contact surface.for buns to keep moist **Corrected On-Site** **Warning**

Critical - Observed expired Food Manager Certification. **Warning**

Critical - Observed food being cooled by nonapproved method. steak cooling in deep pan. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. prep area. Repeat Violation.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Bathroom not enclosed with self-closing doors.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. small gap, on the side of south door.

Observed attached equipment soiled with accumulated dust. walk in fan covers, mild.

Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. prep area, dish area.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. hot dogs, Corrected On Site. rapid chilled.

Critical - Observed food being cooled by nonapproved method. covered deep pan , wings Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.wing reach in Corrected On Site. cleaned coils.

Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.

No Violations Were Observed

Critical - Observed raw animal food stored over ready-to-eat food. Raw hamburgers stored over bottled water. Walk-in cooler.

Observed single-service items stored on floor. Boxed cups.

Critical - Vacuum breaker missing at hose spigot. Rear of building.