MOYA RESTAURANTS AND CAFE
100 N 26 STREET
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/3/2025
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Items on top shelf of storage rack. Advise manger to clean and sanitize before inverting.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed manager with poster.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In front cooler by register. Manager segregated with a container for employee items only. Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in tall reach in cooler. Manger marked it with the date. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink. Manager placed a roll of paper towels at the sink. Corrected On-Site
Food safety inspection conducted on 2/3/2025 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 7/22/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in kitchen prep area on food container.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in back kitchen door. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink by dish area blocked with tray. Informed Manager. Corrected On-Site
Food safety inspection conducted on 7/22/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 1/30/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dining area dusty
- 36-24-5:Basic - Hole in back kitchen door.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Food safety inspection conducted on 1/30/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 9/25/2023
High Priority
4
Intermediate
4
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees in food prep not watering restraint, but then put on hair nets. Corrected On-Site
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.Educated the staff on proper procedures. Corrected On-Site
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Old fryer and other equipment.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped sweat from face then went to serve food with out hand washing, no gloves. Educated staff. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed bowl without sanitizing. Educate employee, set up 3 bay sink properly. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken was stored over oxtails in cooler. Educated the staff. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. For red hose outside back door.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a copy Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sink by three compartment and soap. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New hire working now 2 weeks. Provided a copy for manager to review with new employee.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser empty at time, sink by cooks station. Paper towels located. Corrected On-Site
Food safety inspection conducted on 9/25/2023 revealed 12 total violations (4 high priority, 4 intermediate, 4 basic).