MOSHI MOSHI

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. Warning - From follow-up inspection 2026-05-19: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled. Warning Time Extended

High Priority - Employee handled soiled equipment or utensils and handled clean equipment or utensils, a without washing hands. Observed the dishwasher touch dirty dishes and then removed the clean dishes with the same gloves on.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the establishment uses quaternary in the triple sink and sanitizer buckets and only have chlorine test kits.

Basic - Equipment in poor repair. Observed some of the reach in coolers gaskets torn.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed it. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed by the triple sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed some of the reach in coolers gaskets soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at the front counter.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Marked exit/path to marked exit blocked. For reporting purposes only. Observed a very large trash can blocking the back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over sauces in the upright cooler next to the triple sink. The manager moved the sauces to the top self. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed a server bring a dirty dish to the kitchen and then grab a clean dish without washing hands.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The manager had it cleaned. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a half empty water on a chest freezer next to cut cucumbers. The manager removed it. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken in the triple sink defrosting . The cook turned on the cold water. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a sushi chef finish a task removed gloves and put on new gloves without washing his hands.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use tongs stored on equipment door handle between uses. Observed a pair of tongs on the oven door. The manager removed it. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop in plastic container with a water temperature of 82°F. The manager poured out the water. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed under several cutting boards. The chef removed the towels. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken over vegetables in the upright cooler at the cook line. The chef moved the chicken to another cooler on the bottom shelf. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. The manager moved the scoop. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw tuna vegetables at the front counter.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (50F - Cold Holding) at the front counter glass door reach in cooler. As per the chef the tuna was placed in the cooler approximately an hour ago. The chef moved it to a freezer for a quick chill.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the sink full od dirty water with a package in it.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the hand washing sink in the kitchen.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed five gallon buckets containing soy sauce on the floor by the office.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a spoon in a container of garlic.

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Observed by the office.

Basic - Standing water in bottom of reach-in-cooler. Observed in the reach in cooler with glass doors by the sushi station.

Basic - Standing water or very slow draining water in handwash sink. Observed at the sushi counter.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind the dish machine.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed and tested dish machine using chlorine sanitizer at 0ppm. Made several attempts to adjust chlorine sanitizer solution and tested again at 0ppm. Establishment has a three compartment sink, advised to manually setup chlorine sanitizer, until dish machine is sanitizing properly. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed brown paper cover food containers of radish, scallions and onions, located on counter behind sushi prep station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shelled eggs stored over sliced cooked pork inside reach in cooler, next to chest freezer. Chef removed the cartons of raw shelled eggs and placed on bottom shelving of reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tofu (54F - Cold Holding) located next to wonton soup, towards front sushi station, less than 4 hours. Advised Chef to add more ice to storage holder, to completely submerge food container of tofu in the ice, in order to maintain temperatures at +or- 41F and below. Corrective Action Taken

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. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.

Intermediate - Hot water supply not maintained during peak periods. Observed hot water at all handwash sinks/prep sinks reach 80F after running water for approximately 5 minutes, located throughout restaurant establishment. Manager turned on hot water unit, checked temperatures at 102F and above.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. None provided at the time of inspection.

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. Emailed employee reporting agreement form to Manager.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner located on shelving above kitchen prep coolers, in front of cookline. Repeat Violation

Basic - Insect control device installed over food preparation area/clean kitchen equipment/glassware/dishware. Observed bug zapper installed over glass cups, on shelving at drink/beverage station. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed black take-out containers stored on top shelving above kitchen prep coolers, not kept inverted. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed food storage container of flour, not labeled, located under prep counter, next to fryer station.

Marked exit/path to marked exit blocked. Observed exit door marked exit, blocked by a rolling trash bin, towards back kitchen area, near mop sink. For reporting purposes only.

Basic - - From initial inspection : Basic - Ceiling tile missing located above back kitchen exit door. Warning - From follow-up inspection 2021-07-14: Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Observed torn gaskets at reach in coolers throughout kitchen and sushi station. Warning - From follow-up inspection 2021-07-14: Time Extended