Red Moon Restuarant
PASSWednesday, November 2, 2016 at 5:50 PM
Violations Cited
31-5-203.11
Number Convenient
hand sink at the 3 bay sink has broiken pipes is covered and out oif service. Repair hand sink ASAP. Employees will wash hands at the hand sink on the hot line until this sink is repaired.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
clean extreriors of al bulk food containers. Clean all cooking equipment on the hot lkine. Cooking equipment is soiled and has built up food encrustments.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
29-5-201/02.11
Installed and Maintained
repair leaking pipe to the hand sink on the hot line.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
36-6-201.11
Floors Designed Constructed Installed
remove cardboard from floor behind the hot line. cleawn the floor under the cooking equiopment on the hot line. Remove heavy buildup on floor
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
37-6-201.11
Walls/Ceilings Designed Constructed Installed
clean hood above the cooking line. Clean hood filters ansul syastem pipes light shields and all stainless steel portions of the hood. Hood contains excessive grease buildup. Clean to remove. Hood sticker indicates last cleaning was 12/2015. Provide professional hood cleaning ASAP and provide up to date sticker. Hood shouild be cleaned quarterly.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
42-6-501.113/.114
Premises Maintained
basement is filled with excessive equipment and supplies from other restaurants as well as many unecessary items. Remove all unecessary items from storage in the basmeent and organize all remaining supplies.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.