Moon Thai

Basic – Bowl or other container with no handle used to dispense food. Observed plastic container with no handle, stored in a container of uncooked rice, located on storage shelves towards back kitchen area.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots stored on top of reach in freezer, not kept inverted, located next to back kitchen exit door.

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Observed an employees bag of grapes stored inside reach in cooler, on top a container of spring rolls. Manager removed employee personal food from cooler unit. Corrected On-Site

Basic – Exterior door has a gap at the threshold that opens to the outside located towards back kitchen area.

Basic – Floor soiled/has accumulation of debris located under storage shelves towards back kitchen area.

Basic – In-use tongs stored on oven door handle between uses located at kitchen area. Repeat Violation

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood filters above cookline at kitchen area.

Basic – Single-service articles not stored inverted or protected from contamination. Observed plastic to-go containers not kept inverted, located at sushi station. Manager inverted containers. Corrected On-Site

Basic – Stored food not covered. Observed chopped green onions, white onions and carrots stored uncovered inside walk in cooler.

High Priority – Raw animal food stored over or with unwashed produce. Observed raw shelled eggs over packages of lettuce inside walk in cooler.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (58F – Cold Holding); kale (58F – Cold Holding) located next to wok at cookline, less than 4 hours. Chef submerged food containers in ice for rapid cooling

nObserved tofu (50F – Cold Holding); salad w/ cut tomatoes (54F – Cold Holding) located inside reach in cooler at soup/salad prep station, less than 4 hours. Chef removed all food items and placed into walk in cooler. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. nObserved soiled slicer on top of kitchen counter, across from ice machine

Observed soiled can opener blade at kitchen counter.

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no food handler training for Evelyn Torres who has been hired for approximately 7 months by restaurant establishment.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water when hot water faucet is turned on, unable to take a temperature, handwashing sink locate next to triple sink at kitchen area. Manager turned on hot water valve under sink, water reached minimum temperatures of 85F and above. Corrected On-Site