China Moon, 8299 W Beaver St, Jacksonville, FL - Restaurant inspection findings and violations



Business Info

Name: China Moon
Type: Permanent Food Service
Address: 8299 W Beaver St, Jacksonville, FL 32220
License #: 2614028
Total inspections: 5
Last inspection: 01/14/2011

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Inspection findings

Inspection Date

Type

Disposition

  • Critical. Observed food with mold-like growth. Cucumbers in walk in cooler. discarded by operator. Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Milk wash made at 10:00am sitting on ice 48'F. Discussed time. Product to be discarded at 2:00pm. Corrected On Site. Repeat Violation.
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fish and shrimp 125-130'F. Adjusted temp. on unit. Corrected On Site.
  • Critical. Unpackaged food not protected from environmental sources of contamination during preparation.-outdoor smoker
  • Equipment and utensils not properly air-dried. Cups at beverage station and pans on shelf.
  • Critical. Observed spray hose at dish sink lower than flood rim of sink.
  • No plan review submitted and renovations in progress.-outdoor smoker to be used starting 1-31-11. Not enclosed and no plan review submitted on equipment. Screening to be 16 mesh to the inch.
01/14/2011Complaint FullWarning Issued
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not properly date marked, cooked foods, desserts.
  • Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, cre pies on table. Repeat Violation.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, cheese and gravy in prep cooler. Repeat Violation.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep cooler. Repeat Violation.
  • Critical. Observed food stored on floor, pand in walk in freezer.
  • Critical. Observed cloth used as a food-contact surface, under cutting boards.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, breader. Repeat Violation.
  • Critical. Observed hand wash sink used for purpose other than washing hands, rinsing wet towels.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
  • Observed nonfood-grade containers used for food storage, trash bags.
  • Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable,cement blocks uner grill.
  • Critical. Observed accumulation of dried residue and scale in warewashing machine and associated equipment. Repeat Violation.
  • Observed old labels stuck to food containers after cleaning.
  • Critical. Dishmachine chlorine sanitizer not at proper minimum strength. see comments
  • Critical. Quaternary ammonium sanitizer not at proper temperature, water too hot. Use room temperature (75 degree) water.
  • Critical. Observed interior top of microwave soiled.
  • Observed gaskets with slimy/mold-like build-up, walk in, reach in.
  • Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination, on top of salad bar. Repeat Violation.
  • Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination by customers hands, pie table.
  • Critical. No handwashing sign provided at a handsink used by food employees, mens restroom.
  • Observed attached equipment soiled with accumulated dust, fan covers in walk in.
  • Critical. Observed toxic item improperly stored, over handwashing sinks.
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed, sanitizer bucket over 400 ppm quaternary. Repeat Violation.
  • Wet mops not hung to dry.
  • Observed clean linens stored in improper location, on rolling can rack.
12/17/2010Routine - FoodAdministrative complaint recommended
  • Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep top unit. Some marginal temperatures noted on unit. Rice 45, dressing 43, meatloaf 39. Nothing left overnight in prep unit per operator. Unit colder on left side. Keep all potentially hazardous food in unit that will maintain food at 41 degrees or less. All sandwich meat was already kept in another unit.
  • Critical. Violation: 45-22-2 Portable fire extinguisher(s) obstructed from view by table. For reporting purposes only.
  • Critical. Violation: 46-05-2 Observed locked exit by cash register but has exit sign over door. For reporting purposes only.
07/20/2010Routine - FoodCall Back - Complied
  • Critical. Required consumer advisory for raw/undercooked animal food not provided conspicuously. 1 small sign posted. Has steak and hamburger on menu.
  • Critical. Working containers of food removed from original container not identified by common name, sugar. Corrected On Site.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pies slices on buffet- key lime, cre pies. Will use time here. Also items on/in prep unit. All phf was moved to another unit. See comments**
  • Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site, items reheated to 165 degrees on stove.
  • Critical. Observed food being cooled by nonapproved method in deep plastic lexans. Will use shallow flat containers or ice bath.
  • Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, prep top unit.
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, bread crumbs.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting on or changing gloves. Corrected On Site.
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
  • Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices, foil pans. Corrected On Site.
  • Observed nonfood-grade containers used for food storage, bread crumbs.
  • Critical. Observed accumulation of scale in warewashing machine and associated equipment.
  • Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
  • Critical. Observed spray hose at dish sink lower than flood rim of sink.
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed, sani buckets quaternary. Corrected On Site.
  • Critical. Portable fire extinguisher(s) obstructed from view by table. For reporting purposes only.
  • Critical. Observed locked exit by cash register but has exit sign over door. For reporting purposes only.
5/19/2010Routine - FoodWarning Issued
  • No Violations Were Observed
12/21/2009Food-Licensing InspectionInspection Completed - No Further Action

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