Moon Valley Cafe

Inspector's notes

Third consecutive repeat violation, PIC cannot document a certified food safety training in the establishment.

Inspector's notes

In walk in cooler near the entrance door portioned ham deli on 5/10 at 47-49 degrees F, Pastrami portioned on 5/9 at 49 degrees F, cooked lobster dated 5/7 at 49-50 degrees F, corned beef dated 5/7 at 49 degrees F, portioned mashed potato on 5/10 at 46-47 degrees f, Chorizo dated 5/9 at 49 degrees F. PIC was advised to keep TCS food for cooling on top shelf near the fan in walk in cooler.

Inspector's notes

Hot dog removed from its original package with a date mark label of 2/10/26 is in storage,

Inspector's notes

Soiled plates, pats and pots and silverware stored on the floor next to dish washer and three compartment sink. Provide more shelving and storage for dirty and clean items.

Inspector's notes

Bottom shelves of food prep tables are rusty and the aluminum foil covering them are torn and not smooth and easily cleanable.

Inspector's notes

The doors and shelving of the reach‑in coolers have accumulated dried residue and grease buildup.

Inspector's notes

Observed egg chef crack raw shell eggs and proceed to handle walk-in fridge door, hot holding ladles, microwave, and work with ready to eat foods such a green beans and mashed potatoes. Discussed washing hands after handling raw food items unless staying on task at raw egg station. Corrective Action: Corrected at time of inspection.

Inspector's notes

**3rd repeat** Observed raw shell eggs sitting out of counter with ice underneath bin at 58*f degrees. Discussed keeping eggs ice bathed with a slurry mixture to effectively keep product cold. Main open top line holding pepper jack cheese, cheddar, sliced tomatoes, shredded cheese, coleslaw, tuna mix, raw hamburger, cottage cheese 45-55*f degrees. Iced cold table next to hot line holding feta cheese, sausage, ham 48-51*f degrees sitting not fully submerged in ice. This basin also contained no water with the ice to effectively cold hold items. Per kitchen manager all items out of temperature less than 4 hours and either ice bathed appropriately or sent to walk-in fridge to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed Walk-in fridge holding 45.5*f degrees via min max thermometer holding various TCS foods from the above violation. Re-inspection will occur 7/9/2025.

Inspector's notes

*2nd repeat* Observed walk-in fridge items all holding 45*f degrees: hot dogs, cooked lobster, chorizo, pastrami, pork, green beans, cheese sliced, cheese shredded, milk, yogurt, pooled eggs, raw eggs, ham, sliced turkey, cooked potatoes. Per PIC deliveries are on Tuesday's and the walk-in door was left open for an extended period of time. Observed raw shell 53*f and pooled egg 51*f sitting out on counter with a small layer of ice underneath containers. items ice bathed completely to chill. Observed main cookline reach-in holding cut tomatoes, tuna mix, shredded cheese, sliced cheese, cabbage slaw, cut lettuce all 45*F degrees, hamburger 47*f, and raw steaks 51*f. Items stocked in unit less than 4 hours. Fridge was found to close to wall to allow for proper operation and was able to reach 41*f at time of inspection.

Inspector's notes

Observed TCS items overfilled on cookline such as tuna mix 45*f, leafed lettuce 60*f, coleslaw 50*f, and inside unit pancake mix 61*f degrees. Waffle mix with raw egg sitting out on counter halfway submerged in ice bucket 62*f. All foods with-in 4 hour window. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed build up of debris under 3 compartment sink and prep line.

Core-3-501.13, C: Thawing Observed pork sausage meet and packaged chorizo thawing in ambient air. All products thawing must be under refrigeration that maintains the food temperature at 41*F or less; or submerged with cold, running water. The PIC placed the products in the prep sink to run water ontop while thawing. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed knives used to prep food stored on the magnetic rack where clean knives are being stored. All in-use utensils cannot be stored until they are properly cleaned and sanitized first. The PIC placed the knives in the dishwasher. Educated PIC about placing utensils in a temporary manner via hot water. Correct By: Corrected At Time Of Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed ceiling panels missing in the area above the BIBs and walk-in. All surfaces must be kept in good repair in order to ensure that the area is clean. Correct Prior to Next Routine Inspection Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a buildup of food residue and organic matter under the dishwasher and the three compartment sinks. The establishment must be cleaned as frequently as possible in order to prevent a buildup of residue. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a dead roach under the hand sink and a large amount of food debris around the main griddle area and under the dishwasher. Physical facility must be cleaned as frequently as necessary and/or not cleaned during periods when the least amount of food is exposed. Correct Prior to Next Routine Inspection Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods Observed ceiling tiles missing above the reach in fridges in front of the BIBs and by the walk-in fridge. Cracks, gaps, or holes in the floor, walls, ceiling, must be kept in good repair in order to ensure they are properly cleaned. Correct By: Correct Prior To Next Routine Inspection