Full Moon Izakaya

Inspector's notes

Observed rice on time as a control with no time stamp. Person in charge stated that rice was made around two hours prior. Time/temperature control for safety (TCS) foods on time as a control must be identified to indicate the time that is 4 hours past the point the TCS food was removed from temperature control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottles of pesticide in chemical storage area in kitchen. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment using wet wiping cloths to sanitize food-contact surfaces such as cutting boards without storing cloths in sanitizing solution. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks stored between trays of the speed rack in the walk in cooler and on the counter above food prep tables on the cook line. The person in charge removed empolyee drinks and placed them on a lower shelf separate from stored food and food prep areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop stored on the exterior side of the sliding lid of the ice bin with the food contact surface of the ice scoop in direct contact with the unsanitized surface of the lid. The person in charge removed the ice scoop and placed a clean ice scoop in a clean container to protect from contamination.

Inspector's notes

Observed gaps along the door of the walk-in cooler and the door frame from the rubber strip, observed the rubber strip of the doors on the prep cooler were not properly fastened. Discussed quipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a build up of dust in the filters of the ventilation hood. Discussed intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. Discussed cleaning frequency. Corrective Action: Correct prior to next routine inspection.

Core-5-202.12 (B-D), C: Handwashing Sinks, Installation; Faucet Approved/Installed. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. -- Facility installed a second handwash station in the back prep area. Facility also installed a wire shelf unit that blocks the warewashing area from the handwash station -- provide handwash stations that are within 25 ft, clearly visible with no physical barriers, facility to either relocate the wire shelf unit OR obtain a wire shelf unit that will fit between the food prep table and three compartment sink OR utilize wire shelving above Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. -- Facility has the disclosure portion of the consumer advisory but removed the consumption portion of the disclosure --- provide disclosure that states the intent of consumption of raw or undercooked seafood and eggs can increase the risk of foodborne illness, consumer advisory guideline provided Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --- Dishwasher not clearly visible to the handwash station -- switch handwash station and mopsink OR add additional handwash station on the dishwasher side of the kitchen, all handwash stations are to be within 25ft, clearly visible, with no physical barriers Correct By: Correct Prior To Reinspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. --- Facility has raw tuna and salmon on the menu along with ramen deviled eggs. The salmon and the tuna can be served raw. The ramen deviled eggs are served under cooked. No disclosure on the menu stating how each product is served --- provide disclosure and reminder on the menu for undercooked and raw time temperature controlled products, consumer advisory guidance handout emailed with report Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law -- No test certification for the soda machine reduced pressure zone backflow preventer -- provide test certification Soft drainage piping for the ice machine that lays on the floor. No drainage for the keg cooler -- Provide hard piping for the ice machine and the keg cooler with appropriate drainage slope to a 1 inch air gap to the top of the floor sink flood lip Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability -- Underneath of the bar countertop are exposed wood -- seal Ceiling tiles above the bar are acoustic tiles --provide washable ceiling tiles Facility has CMU, painted brick --- d. Concrete masonry unit (CMU), block, brick, or similar porous material walls where allowed must be sealed to acceptable nonabsorbent finish. CMU or “block”, brick, and other masonry units installed as a finish material must be free of pits, voids, cracks, depressions, and must be smooth and easily cleanable. CMU, block, or brick wall surfaces are not allowed in can wash areas to the height of the splash zone. Block walls or similar material where allowed must have an acceptable finish. Exposed, rough, unfinished cmu or block is typically not considered an approved wall finish. CMU finishes must be acceptable or filled to a minimum of 3 mils (U.S. industry thickness of paint expressed in mils, one mil equals 1/1000th of an inch) or higher as determined by the Department representative. Holes crevices in the bar that are not sealed - seal flooring in the hot water room, area around the grease trap and entrance to the kitchen not sealed -- seal, must be able to bead water Correct By: Correct Prior To Reinspection

Core-6-303.11, C: Intensity-Lighting --- Light out in the hood. Shadows in the back corner of the walk in cooler. Low lighting in the bar --- provide 20 foot candles in the walk in cooler and in the bar, 50 foot candles under the hood Correct By: Correct Prior To Reinspection