Moto
Permit ID: FD-00290
Permit Type: E & D
6845 N 16th St Phoenix 85016
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. Staff handling dirty dishes and equipment and then rinsing hands with water at 3 compartment sink and handling clean dishes from warewashing machine. Staff applying gloves after handling dirty equipment. Discussed when to wash requirements with manager. Manager had staff wash hands in hand washing sink and apply gloves at time of inspection.
Corrected At Time Of Inspection
07
No bare hand contact with RTE foods or approved alternate method properly followed
PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. Staff handling ready-to-eat chopped cabbage used for salads with barehands. Staff handling large glasses with hands and directly placing glasses into large ice bin to get ice where entire top of hand in contact with ice. Discussed no barehand contact parameters with manager. Food was discarded and placed on embargo and ice was removed from ice bin at time of inspection.
Corrected At Time Of Inspection
14
Food-contact surfaces: cleaned & sanitized
PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. Staff rinsing all dirty containers and large metal bowls with water and then placing them on shelving as clean or starting to fill with food. Staff rinsing off large knives in hand washing sink at sushi bar. Discussed proper wash, rinse and sanitize process at 3 compartment sink or in warewashing machine with staff and manager. All equipment was placed in warewashing machine for proper cleaning at time of inspection.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. Several plastic bags with cooked noodles in metal container by grill. Internal temperature of cooked noodles measured at 118-125 Deg. F. Discussed hot holding requirements with manager (maintain at 135 Deg. F. or higher). Manager will use time as a control with a 3 hour discard at time of inspection.
Corrected At Time Of Inspection
23
Consumer advisory provided for raw or undercooked foods
Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. No disclosure for all raw sushi on happy hour, a beer and a bite menus which are attached to regular menu in a binder. Discussed consumer advisory and disclaimer requirements with manager. Manager will have staff add asterisk to menus at time of inspection.
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-102.11, Pf: Common Name-Working Containers. Spray bottles with clear liquid on shelving with other chemicals did not have chemical label. Staff opened bottle and tried to smell what chemical was in each bottle. Instructed manager to discard of bottles with unknown chemicals and properly label all other bottles. Bottles were labeled and discarded at time of inspection.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability. There is a large hole under prep sink across from cook line exposing pipes. Coved base by back door is damaged. Repair and maintain.
Correct Prior To Next Routine Inspection
Inspection Comments
This establishment is not participating in the award program at this time and had 4 Priority, 2 Priority Foundation and 1 Core violations on this inspection. Discussed parasite destruction parameters (maintain 2019 letters from vendors). Inspection report emailed. A pattern of non-compliance is developing for PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding which has been noted during this inspection. An Active Managerial Control Intervention Visit was offered to the manager and declined. Failure to correct repeat violations may result in legal action.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
