FULL MOON BBQ health score and inspection history

Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps) /// Observed multiple exposed light bulbs without covers or shields in the establishment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/walls/ceiling of the facility.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime, grease and food debris observed on the exterior and interior of equipment.

Keep indoor waste receptacles covered when not in continuous use and after they are filled. /// Observed multiple trash cans that need a top in multiple areas of the establishment.

(B) Loosely cover or uncover food until cooled. /// Observed completely sealed prepped burgers before being properly cooled.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness. /// Grime and debris observed on the floors/walls/ceiling of the facility.

5-205.15(B) Repair condensate leak in refrigeration units. /// Observed condensate leak from the AC vents in the kitchen.

Provide shielded or shatter-resistant light bulbs in areas where there is exposed food; clean equipment, utensils, linens, and unwrapped single service/single use articles. (sleeves and end caps) /// Observed glass bulbs exposed without covers in the kitchen.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Grime and debris observed on the exterior of equipment.

(A)(2) Maintain TCS food at 41 F or below. /// Observed recently placed out of temp 44F-50F potato salad, and shredded cheese in the R.I. make-table cooler (left). COS - Moved to W.I. freezer. Observed recently placed out of temp 44F-50F grilled onions, shredded cheese, raw beef patties, deviled eggs in the R.I. make-table cooler (right). COS - PIC moved to W.I. freezer. Observed recently placed out of temp ranch(containing buttermilk) in the front display R.I. cooler at 46F. COS - PIC moved to W.I. freezer.