MOYA SUSHI ASIAN CUISINE

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Roach activity present as evidenced by live roaches found. 1- live roach on food storage area wall. Operator removed . Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Basic - Floor soiled/has accumulation of debris, under kitchen cooking equipment .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sushi bar counter soiled with food debris. -ventilation hood soiled with grease. -Sides of stove top soled. with grease .

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw bagged chicken over beef. Operator relocated . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line breaded shrimp (52F - Cold Holding);placed on top of container , under make table lid. Operator instructed to discard. -Kitchen double door reach in cooler raw fish heads (45F - Cold Holding)/ placed overnight , operator relocated. Corrective Action Taken

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -corn starch lid in storage area , soiled with food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle at sushi bar refrigerated unit and in kitchen open can to energy drink . Operator removed.

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ PPM. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at wash ware area handwash sink. Corrected On-Site

Basic - Cookline ceiling tile shows damage or is in disrepair.

Basic - Food stored on floor. Box fresh fish stored on wash ware area floor. Corrected On-Site

Basic - Ice buildup in reach-in freezer

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

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

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

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

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled.

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

Basic - Current Hotel and Restaurant license not displayed. License is not on site.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over mangos in reach in cooler. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed improperly tuna

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 50F, wonton 50F placed on top of containers of cook line make table , overnight. Operator instructed to discard.

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised but on receipt it only states Snapper. Admin Complaint** Red Snapper is not red snapper Lutjas campchenus Operator removed from menu board, Corrected On-Site 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. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food., to dispense noodies at make table unit. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna at sushi bar thawed within package, ooerator instructed to discard. Corrective Action Taken

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood soiled with grease. - fryers soiled with food debris.

Basic - Working containers of food removed from original container not identified by common name. Flour and corn starch bins not labeled at storage area. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-07-24: Time Extended

High Priority - Container of medicine improperly stored. Prescribed medicine bottle stored over cookline maketable. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Frozen fish placed in sink at front counter . Corrected On-Site

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.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Corrected On-Site

Basic - Cloth used as a food-contact surface. Cloth used to cover rice during cooking,

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Open dumpster lid. Corrected On-Site