Moto Asian Cuisine

1 finding recorded on Aug 11, 2026. 1 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Inspector observed cold held fish greater than 41 degrees F (Location: Sushi Bar). COS Sushi Chef discarded fish.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Inspector observed cold held fish greater than 41 degrees F (Location: Sushi Bar). COS Sushi Chef discarded fish. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. PIC to have cooler maintained. Corrected On-Site. New Violation. Correct By: 08/14/2026

   Official report · Item 6-1A ↗

   Marked corrected on site

   Correct by Aug 14, 2026

Correction status comes from the dated report. Later changes may not be recorded here.