MOMI MARKET

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate - Handwash sink used for purposes other than handwashing. Observed old food residue inside HWS.

Basic - Bowl or other container with no handle used to dispense food. Observed inside rice container.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent soiled at kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat products at reach in cooler.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment has no written plans for items held on time as a public health control. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed metal pot on shelf over warewashing area not inverted.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation at prep area not wearing a hair restraint.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer at prep area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle at kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over white rice inside reach in cooler at kitchen by back door. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed procedures without products they use time for.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice inside reach in cooler at kitchen no date marked, as per chef for more than 24 hours prior. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice inside reach in cooler near back exit door no date marked, as per operator for more than 24 hours prior. - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed cup stored inside rice container at dry storage area. - From follow-up inspection 2024-10-04: Time Extended

Basic - - From initial inspection : Basic - Single-service articles improperly stored. Observed single service utensil case stored on floor at hallway. - From follow-up inspection 2024-10-04: Time Extended

High Priority - Displayed food not properly protected from contamination. At the time of the inspection observed front service station prep table ice bin with fish and sushi station all exposed to customer contamination. Missing sneeze guard. Establishment makes sushi in front of customers no food protection. Repeat Violation Admin Complaint

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers raw salmon and yellow tail no letter of parasite destruction provided. Repeat Violation Admin Complaint

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.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment offers raw tuna, salmon and yellow tail sushi rolls. Not identified as raw products. Repeat Violation Admin Complaint

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. Provided employee reporting agreement to operator, operator printed and staff signed. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds sushi rice under time no written procedures available. Repeat Violation Admin Complaint

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Displayed food not properly protected from contamination. At the time of the inspection observed front service station prep table ice bin with fish and sushi station all exposed to customer contamination. Missing sneeze guard. Establishment makes sushi in front of customers no food protection.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers raw salmon and yellow tail no letter of parasite destruction provided.

High Priority - Toxic substance/chemical improperly stored. Observed isopropyl alcohol stored on prep table.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed establishment offers raw sushi rolls on menu. Not identified as raw product.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At the time of the inspection observed establishment holds sushi rice under time no written procedures available.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers raw sushi no consumer advisory available. Provided advisory to operator. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink in front service area soiled.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Raw or undercooked oysters offered and caterer does not provide a consumer advisory at catered events. Raw animal foods must be fully cooked prior to service. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes stored on hand sink in back prep area.