MOYA SUSHI ASIAN CUISINE
864 SAXON BLVD STE 36-37
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 9/18/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Cookline ceiling tile shows damage or is in disrepair.
- 08B-38-4:Basic - Food stored on floor. Box fresh fish stored on wash ware area floor. **Corrected On-Site**
- 14-69-4:Basic - Ice buildup in reach-in freezer
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrective Action Taken**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corn starch, flour and sugar not labeled in storage area. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sushi bar nori (52F - Cold Holding) ; 15 minutes . Operator recently returned to unit. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ PPM. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at wash ware area handwash sink. **Corrected On-Site**
Food safety inspection conducted on 9/18/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).
Inspection on 9/12/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish head over carrots in kitchen reach in cooler. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top raw shrimp (49F - Cold Holding); less than 4 hours. Operator removed from bowl and placed in container , In unit. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline food preparation table top fried shrimp (126-150F - Hot Holding)/15 minutes. Operator instructed to reheat. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.
Food safety inspection conducted on 9/12/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).