FULL MOON BBQ health score and inspection history

3-501.16(A)(1) Maintain TCS food at 135 F or above./ Queso holding on the steam table measured 115F-117F and was reheated to >135F. The initial heating temperature was not measured: use the food thermometer provided and ensure that food is 135F> before loading into hot holding equipment. Cooked chicken wings in the hot food holding cabinet measured 111F-133F and were reheated to >165F during the inspection.

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the cold holding drawer-make table cooler reading minimum 64F-65F: cut lettuce and tomatoes, dairy cheeses, and sour cream stored in the unit since opening and measuring 64F-65F were voluntarily discarded. Cease storing TCS food in this cooler until holding food at proper temperature (ice-bathing of small working supplies of these foods was set-up before inspection conclusion as an interim cold holding method).

5-205.15(B) Repair condensate leak in the WI freezer./ Leakage of frozen condensate from the fan housing and its plumbing line onto food packaging and shelving.

Store raw animal foods with higher required cooking temperatures below those with lower required cooking temperatures./ Raw chicken stored over raw beef in the WI cooler.

Provide a drain plug for the dumpster.

Provide a covered receptacle for sanitary napkins in a toilet room used by females./ Both restrooms may be used by females and neither is provided with a covered receptacle for sanitary disposal.

Cease the reuse of single-service and single-use articles for food service./ Dispensing chili from the storage container in the WI cooler with disposable plastic containers (provide a utensil with a handle and store with the handle not in contact with the food).

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 18 NOV 2025, score 79, is not posted (an outdated report from 25 APR 2025, rating 96, is displayed.

4-601.11(C) Keep the undersides of the shelves over the steam tables free of an accumulation of food residue and other debris./ Heavy accumulations of dried food splatters and particles.

Provide appropriate, readily accessible thermometers for all make tables./ The missing air temperature thermometer in the make table/cold drawer unit was replaced during the inspection.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training./ The establishment uses on-site training; there is not a CFSM w/card from JCDH on duty (there is another manager on the staff with expired certification). Provide a JCDH-registered CFSM on duty on all shifts; otherwise, withdraw from on-site training and provide JCDH classroom or online food safety training for all foodhandlers.

5-205.15(B) Maintain plumbing in good repair. / Leak from the drain line on the handsink on the left-hand side of the expo line.

4-302.12(B); 4-302.13(A) Provide: a readily available temperature measuring device for verifying internal food temperatures, including one with a suitable small-diameter probe that is designed to measure the temperature of thin foods such as meat patties and fish filets; and, for manual warewashing, to measure washing and sanitizing temperatures./ The sole digital-type probe thermometer available is not working.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized./ Heavy accumulations of dried, impacted food residues of the food slicer blade, food holder, blade housing and ring, and inside the blade guard. Disassemble the slicer to its fullest extent; use long-handled brushes or other implements for effective (and safe) manual cleaning of the crevices, niches, and other hard-to-reach areas of this equipment. Rewash any surface with detectable residue after rinsing, and then sanitize. Do not use the slicer until properly cleaned and sanitized.

Provide outdoor storage receptacles for refuse that have tight-fitting lids, doors or covers./ The dumpster lid is missing.

Provide appropriate, readily accessible thermometers for all make tables./ An air temperature thermometer could not be located in the make table/cold drawer unit.

3-501.16(A)(1) Maintain TCS food at 135 F or above./ Chicken leg quarters, smoked sausage, and sliced portions of pork holding in the hot food cabinet and measuring 119F-131F were reheated in the oven to 165F>. The holding cabinet vapor and heat settings were adjusted: ensure that hot holding equipment is properly set and preheated before loading with cooked food to hold for service.