Moyzilla

Restaurant Information
Inspection Results
Data Source
Nearby Restaurants
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Restaurant Information

Facility ID 0135A1102Dac77F
Business Name Moyzilla
DB Name Moyzilla
Legal Owner
Last Name Moyzilla L L C
First Name
Licence Number 116142
Licence Status Active
Licence Description Mobile Food Walk On

Inspection Results

Date Result Level Desc Status Comments
2017-07-19 15:12:43 HE_Pass * Non-Food Contact Surfaces Pass reach in refrigeration unit reading 66F.repair Maintain 41F or below for proper cold holding
2017-07-19 15:12:43 HE_Pass *** Cold Holding Pass lettuce 60F for approx 60 min per pic.Maintain cold holding 41F or below PIC to remove to alternate refrigeration.
2016-03-30 15:17:18 HE_Pass *** Separation/Sanitizer Criteria Pass Quats sanitizer reading above 400PPM.Maintain sanitizer 150-400PPM or per manufactures instructions.(test done with inspectors kit)
2016-03-30 15:17:18 HE_Pass * Test Kit Provided Pass Provide proper Quats test kit.
2015-08-04 15:42:18 HE_Pass *** PIC Performing Duties Pass PIC not monitoring temperatures of food equipment and proper sanitizing.. Provide current commissary letter .
2015-08-04 15:42:18 HE_Pass *** Food Contact Surfaces Clean Pass No sanitizer for warewashing and food contact surfaces .Provide for proper sanitizing.
2015-08-04 15:42:18 HE_Pass * Test Kit Provided Pass No test kit for warewashing .Provide for proper dilutions sanitizer.
2015-08-04 15:42:18 HE_Pass * Equipment Thermometers Pass No interior thermometers.Provide for monitoring proper temperatures.
2015-08-04 15:42:18 HE_Pass * Three Compartment Sink Pass Blocked three bay sink PIC removed cover at time of inspection. Three bay sink must be keep clear and clean at all times.Use for warewashing only.
2015-08-04 15:42:18 HE_Pass * Inadequate Facilities/Cooling Methods Pass Refrigeration units between 50F and 60F. Repair or Replace. All cold food must be maintained at 41F or below.
2015-08-04 15:42:18 HE_Pass *** Cold Holding Pass Cold slaw 58F Disgard. PIC voluntarily disgarded all out of temperature cold slaw. Keep at 41F or below.
HE_Pass
HE_Pass
HE_Pass
HE_Filed * Inadequate Lighting Fail repair lights to operate properly
2018-03-28 15:34:20 HE_Filed * Improper Maintenance of Walls/Ceilings Pass repair damaged light shields remove tape
2018-03-28 15:34:20 HE_Filed * Hand Cleaner Drying Tissue Signage Pass provide paper towels in dispenser
2018-03-28 15:34:20 HE_Filed * Non-Food Contact Surfaces Clean Pass clean lower shelving under grill and friolator
2018-03-28 15:34:20 HE_Filed * Wiping Cloths Clean Sanitize Pass store all wiping cloths in a sanitizing solution
2018-03-28 15:34:20 HE_Filed *** Food Contact Surfaces Clean Pass provide institutional sanitizer
2018-03-28 15:34:20 HE_Filed * Dishwashng Facilities Pass remove items and counter stored on top of 3 bay sink
2018-03-28 15:34:20 HE_Filed * Food Protection Pass provide scoop with handle to dispense rice/remove bowl
2018-03-28 15:34:20 HE_Filed *** Hot Holding Pass noodles 110 degrees and veggie won ton 98 degrees/provide proper temperature of 140 degrees or above
HE_Fail * Inadequate Lighting Fail repair lights to operate properly
HE_Fail * Improper Maintenance of Walls/Ceilings Fail repair damaged light shields remove tape
HE_Fail * Hand Cleaner Drying Tissue Signage Fail provide paper towels in dispenser
HE_Fail * Non-Food Contact Surfaces Clean Fail clean lower shelving under grill and friolator
HE_Fail * Wiping Cloths Clean Sanitize Fail store all wiping cloths in a sanitizing solution
HE_Fail *** Food Contact Surfaces Clean Fail provide institutional sanitizer
HE_Fail * Dishwashng Facilities Fail remove items and counter stored on top of 3 bay sink
HE_Fail * Food Protection Fail provide scoop with handle to dispense rice/remove bowl
HE_Fail *** Hot Holding Fail noodles 110 degrees and veggie won ton 98 degrees/provide proper temperature of 140 degrees or above
HE_Fail * Non-Food Contact Surfaces Fail reach in refrigeration unit reading 66F.repair Maintain 41F or below for proper cold holding
HE_Fail *** Cold Holding Fail lettuce 60F for approx 60 min per pic.Maintain cold holding 41F or below PIC to remove to alternate refrigeration.
HE_Fail *** Separation/Sanitizer Criteria Fail Quats sanitizer reading above 400PPM.Maintain sanitizer 150-400PPM or per manufactures instructions.(test done with inspectors kit)
HE_Fail * Test Kit Provided Fail Provide proper Quats test kit.
HE_Fail *** PIC Performing Duties Fail PIC not monitoring temperatures of food equipment and proper sanitizing.. Provide current commissary letter .
HE_Fail *** Food Contact Surfaces Clean Fail No sanitizer for warewashing and food contact surfaces .Provide for proper sanitizing.
HE_Fail * Test Kit Provided Fail No test kit for warewashing .Provide for proper dilutions sanitizer.
HE_Fail * Equipment Thermometers Fail No interior thermometers.Provide for monitoring proper temperatures.
HE_Fail * Three Compartment Sink Fail Blocked three bay sink PIC removed cover at time of inspection. Three bay sink must be keep clear and clean at all times.Use for warewashing only.
HE_Fail * Inadequate Facilities/Cooling Methods Fail Refrigeration units between 50F and 60F. Repair or Replace. All cold food must be maintained at 41F or below.
HE_Fail *** Cold Holding Fail Cold slaw 58F Disgard. PIC voluntarily disgarded all out of temperature cold slaw. Keep at 41F or below.
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Data Source

This data was provided by Boston Health Division of the Department of Inspectional Services and last updated on Jan 07, 2019. Dataset contains 7784 restaurants inspected in Boston.

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