MOMOYA

Violations (9)

• 06DCritical

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 02FCritical

  Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.

• 02BCritical

  Hot TCS food item not held at or above 140 °F.

• 05CCritical

  Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.

• 04LCritical

  Evidence of mice or live mice in establishment's food or non-food areas.

• 02GCritical

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

• 10F

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

• 09B

  Thawing procedure improper.

• 08A

  Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.