Main Moon Chinese Restaurant, 326 West Main Street, BROWNSVILLE, TN 38012 - inspection findings and violations

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Business Info

Name: MAIN MOON CHINESE RESTAURANT
Address: 326 WEST MAIN STREET, BROWNSVILLE, TN 38012
Total inspections: 5
Last inspection: 11/12/2015
Score
92
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Inspection findings

Inspection date

Type

Score
  • Approved thawing methods used
  • Thermometers provided and accurate
  • Contamination prevented during food prep, strg, and dsply
  • Wiping cloths
  • In-use utensils
  • Utensils, equip and linens
 11/12/2015Follow-up (Food)92
  • Critical: Food separated and protected
  • Approved thawing methods used
  • Thermometers provided and accurate
  • Contamination prevented during food prep, strg, and dsply
  • Wiping cloths
  • Critical: Proper eating, tasting, drinking, or tabacco use
  • In-use utensils
  • Utensils, equip and linens
 11/12/2015Complete (Food)83
  • Critical: Proper disposition of unsafe food, returned food not re-served
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Insects, animals, and rodents not present
  • Personal cleanliness
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
 01/29/2015Complete (Food)91
  • Critical: Food-contact surfaces:cleaned and sanitized (repeated violation)
  • Critical: Proper cooking time and temperatures (repeated violation)
  • Critical: Proper date marking and disposition (repeated violation)
  • Critical: Time as a public health control:procedures and records (repeated violation)
  • Critical: Consumer advisory provided for raw and undercooked food (repeated violation)
  • Critical: Food additives: approved and properly used (repeated violation)
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Personal cleanliness
  • Critical: Handwashing sinks proplery supplied and accessible (repeated violation)
 09/11/2014Follow-up (Food)84
  • Critical: Req recrds avail:shell stock tags, parasite dest.
  • Critical: Food-contact surfaces:cleaned and sanitized
  • Critical: Proper cooking time and temperatures
  • Critical: Proper date marking and disposition
  • Critical: Time as a public health control:procedures and records
  • Critical: Consumer advisory provided for raw and undercooked food
  • Critical: Food additives: approved and properly used
  • Critical: Proper use of restriction and exclusion
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Food properly labeled
  • Personal cleanliness
  • Critical: Handwashing sinks proplery supplied and accessible
 09/03/2014Complete (Food)70

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