CHINA MOON

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Inspection history

1. Apr 16, 2026

   ✕
   7 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Maintain all stored frozen foods in a frozen state at all times.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

2. Apr 29, 2025

   ✕
   3 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Separate raw animal foods from ready-to-eat foods.

3. Apr 16, 2025

   ✕
   9 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Equipment food-contact surfaces and utensils must be clean.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Separate raw animal foods from ready-to-eat foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work

4. Apr 19, 2024

   ✕
   8 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Equipment food-contact surfaces and utensils must be clean.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

5. Apr 20, 2023

   ✓
   2 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Protect unpackaged food from environmental sources of contamination during preparation.