MOTO I

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Sep 30, 2026

   ✕
   12 violations

   • Keep the physical facilities in good repair.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
   • Equipment food-contact surfaces and utensils must be clean.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Oct 14, 2025

   ✓
   2 violations

   • Keep the physical facilities in good repair.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

3. Sep 30, 2025

   ✕
   9 violations

   • Keep the physical facilities in good repair.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep a log to record employee illness symptoms. Have it available upon request.

4. Nov 20, 2024

   ✕
   2 violations

   • Keep the physical facilities in good repair.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

5. Nov 13, 2024

   ✕
   10 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the physical facilities in good repair.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Equipment food-contact surfaces and utensils must be clean.

6. Nov 15, 2023

   ✕
   5 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the physical facilities in good repair.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.