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Main Moon Chinese Restaurant, located at 1573 Georgia Highway 20 Ste 102 in Conyers, received a score of 49 points out of a possible 100 points during their 05/22/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A: .03(2)(a)-(n),(p)Observed the PIC did not have active managerial control during inspection due to multiple critical violations. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) *Repeat violations may result in permit suspensions.
Violation #2:
2-2A: .03(4)(a)(b)(c)(e)(f)Observed a person cutting broccoli that did not have an employee health agreement. The PIC stated the person cutting broccoli was not an employee. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf)
Corrective Actions: Anyone working with food in a food facility requires an employee health agreement form and signature. The person cutting broccoli left the facility.
Violation #3:
2-2A: .03(1)(c)2,3,17During inspection observed the PIC was not able to verify the reportable diseases from their employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)
Corrective Actions: Coached the PIC on the reportable diseases of foodborne illness.
Violation #4:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed sweet and sour chicken sitting on top of raw pork, sweet and sour chicken on top of raw chicken, raw chicken above eggrolls and eggrolls sitting in an unknown box lid. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. *Repeat violations may result in permit suspension.
Corrective Actions: Eggrolls were discarded.
Violation #5:
4-2A: .04(4)(c)1(iv)Observed multiple foods and containers of sauces in the walk-in cooler, front reach-in cooler and the back reach-in cooler that had food that was not stored covered. Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) *Repeat violations may result in permit suspension.
Violation #6:
4-2B: .05(7)(a)1Observed cleavers stored as clean had an accumulation of residue on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) *Repeat violations may result in permit suspension.
Violation #7:
6-1A: .04(6)(f)Observed multiple cold-held prepared foods in the prep top and reach-in cooler that was holding a temperature greater than 41 degrees F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: Food was discarded. See temperature log.
Violation #8:
6-1D: .04(6)(i)Observed facility was not following their written time control procedures. Observed chicken wings and general chicken were not marked with a begin and discard time. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) *Repeat violations may result in permit suspension.
Corrective Actions: Food was less than 4hrs old and food was labeled with a begin and discard time.
Violation #9:
6-2: .04(6)(g)Observed multiple foods in the front reach-in cooler, walk-in cooler and reach-in freezer were not date marked. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) *Repeat violations may result in permit suspension.
Violation #10:
12B: .03(5)(j)Observed person cutting broccoli that did not have on a hair restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2″). (C)
Corrective Actions: Person left facility.
Violation #11:
12D: .04(4)(g)Observed employee cutting broccoli directly from box prior to washing it. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf)
Corrective Actions: Broccoli was discarded.
Violation #12:
15A: .05(6)(a)Observed the prep top cooler was holding an ambient air temperature of 46 degrees F. Equipment shall be in good repair and proper adjustment.
Violation #13:
15C: .05(7)(a)2,3Observed all cooking equipment, prep tables, reach-in coolers, wok station, shelf liners in the main kitchen and the walk-in cooler had an accumulation of old food residue and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) *Repeat violations may result in permit suspension.
Violation #14:
17C: .07(5)(a),(b)1,2,3Observed the flooring and the walls next to the rice cooker by the grill area had and accumulation of grease and residue on them. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) *Repeat violations may result in permit suspension.
Additional remarks:
Cold-Holding assessed: Cold food other than noted at 41 degrees F. or less. Hot-Holding assessed: Hot food other than noted at 135 degrees F. or above.
Fees will be charged accordingly for any violation which cannot be corrected on-site during inspection.
Repeat violations may result in permit suspension.
Corrections of violations does not change the inspection score.
PIC(Person in Charge)
*Permit suspended due to consecutive U’s on a consecutive routine inspection. Facility closed the business in order to do an onsite training and permit was reinstated. Inspection was also part of a complaint investigation. Facility will have a Follow up inspection(reinspection) on or before June 1, 2026 and a required additional routine inspection within 1 year. Fees will apply to the follow up inspection and the required additional routine inspection once inspections have been performed.
Additives: Red food color, yellow shade
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