Hei La Moon Restaurant
FAILTuesday, December 21, 2021 at 6:27 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Raw eggs observed being left out at room temperature. Discontinue and ensure all raw eggs are being maitained at 45F and below. Eggs to be removed and placed into a refrigeration unit that is at below 41F.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.004/4-302.14-PF
Sanitizing Solutions Testing Devices (Pf)
At the time of the inspection the wrong test kit was being used for the chlorine sanitizer. Address and provide the proper test kit in order to provide an accurate reading.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Knives observed being stored in between deli style coolers. Discontinue and store all knives in a clean and protected manner.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Knives observed being stored in between coolers. Discontinue and store all knives in a clean and protected manner.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitzing solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Boxes of meats and other food products observed being stored on the ground of the walk-in coolers in the basement preparation area. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-305.12-C
Food Storage Prohibited Areas (C)
Bags of rice observed being stored on the ground of the main kitchen area. Discontinue and store all foods elevated a minimum of 6 inches off the ground.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-501.13-C
Thawing (C)
Raw frozen chicken observed being thawed at room temperature. Discontinue and ensure proper thawing methods are in place.
Why This Matters
SURFACE CONTAMINATION: Room temperature thawing allows surface to reach 70°F+ while interior frozen. Bacteria multiply 7-fold every hour. Creates perfect conditions for Salmonella, Campylobacter growth. Major factor in poultry-related illnesses.
Code Requirements
Approved thawing methods ONLY: Under refrigeration (best), Under cold running water (70°F) in sink, In microwave if cooking immediately, As part of cooking process. NEVER at room temperature. Plan ahead for slow thawing.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Lower shelf of the first deli style cooler in the main kitchen area with excess moisture. Address clean to remove and make any necessary repairs. Unit was operating at below 41F at the time of the inspection. Light out above stove top where dumplings are being steamed. Replace. Excess frost build-up observed on the compressor of the True Cold Beverage cooler. defrost and clean to remove. Unit was operatong below 41F at the time of the inspection. Portion of flooring by the dish machine with damaged and missing tiles. Address and make any necessary repairs. Tiles are on site and just waiting to be installed. Self closing mechanism to the basement walk-in cooler is damaged and not securely fastened. Address and make any necessary repairs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Gasket around the door of the 2 door cooler located near the fry station is damaged and not allowing the door to completely close. Replace gasket to ensure the door functions properly. Unit was operating at below 41F at the time of the visit.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Exterior of the Coke cooler in the main kitchen area visibly soiled. Clean to remove. Exterior of the bulk food containers in the side storage room on the first floor with cacked on foods. Clean to remove. Floor around freezer and stainless steel storage rack in the side storage room with excess food debris and visible spills. Clean to remove. Interior of the 2 door freezer labeled #6 visibly soiled and with food spills. Clean to remove. 2 Door basement freezer #8 with heavy ice build-up. Defrost and clean to remove. Large coffin style freezers in the basement area with excess frost build-up. Defrost and clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Excess moisture observed on the lower shelf of the second deli style cooler. Address and clean to remove. Unit was operating below 41F at the time of the inspection. Interior of the first 2 door deli cooler in the main kitchen visibly soiled. Clean to remove. Metal storage shelf near the first deli coolers in the min kitchen visibly soiled. Clean to remove. Floor near the second Wok station with excess moisture . Address and clean to remove. Interior of the 2 door freezer on the first floor side room visibly soiled and with food debris. Clean to remove. 2 Door freezer in the back room near the Wok station with excess frost build-up. Defrost and clean to remove. Large coffin style basement freezers near the walk-in coolers with excess frost build-up. Defrost and clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Wok station appears to be leaking onto the ground in the main kitchen area. Address and make any necessary repairs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.11-C
Floors Walls and Ceilings-Cleanability (C)
Hood and Ventilation tags with a non-compliant past expiration date from Nov. 2021. Address and provide up to date tags for the re-inspection.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, non-porous surfaces; Properly sloped to drains; No gaps or cracks; Maintained clean
590.006/6-501.112-C
Removing Dead or Trapped Birds Insects Rodents and other Pest (C)
Evidence of a dead mouse caught on trap. Address and ensure dead insects and rodents are removed on a more frequent basis.
Why This Matters
DISEASE VECTORS: Flies carry 100+ pathogens, land on feces then food. Transfer 2 million bacteria per landing. Roaches spread 33 bacteria types, 6 parasitic worms. One roach can contaminate entire kitchen overnight. Major asthma trigger.
Code Requirements
Eliminate immediately: Kill visible pests, Find and eliminate breeding sites, Fix all screens/seal openings, Remove standing water, Clean drains weekly, Professional treatment if over 5 insects seen, Install fly lights/traps.