90 Canal Street
Manhattan, NY 10002
(646) 238-5798
Current Inspection Grade: A
At A Glance
Moge Tee has an average score of 17.5 from 2 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Moge Tee may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
11/22/2022 | Cycle Inspection / Re-inspection | Score: 13 | A
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
11/22/2022 | Calorie Posting / Re-inspection | Score: N/A | Not Graded
- Required succinct nutritional statements not posted on menu(s) for adults and children (2,000 calories per day for adults)
- Additional nutritional information statement not posted, or additional nutritional information not provided
11/22/2022 | Administrative Miscellaneous / Re-inspection
- “Choking first aid” poster not posted. “Alcohol and pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
- Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
05/11/2022 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
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