Health Report #112185

Establishment Name: Kosmo
Report Date: 07/06/2015
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Food Temperature Measuring Dev N/A N/A N/A Observed no thermometer available for use in the facility. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures to correct provide at least 2-3 new digital food thermometers for use in the facility. ,
Critical Hand Drying Provision N/A N/A N/A Observed cook line hand sink without paper towel. Each hand washing sink or group of adjacent hand washing sinks shall be provided with: (a) individual, disposable towels;(pf) (b) a continuous towel system that supplies the user with a clean towel;(pf) or to correct provide paper towel to the noted hand sink. Corrected: person in charge provided paper towel to the noted hand sink
Critical Potentially Hazardous Food (Ti N/A N/A N/A Observed all potentially hazardous food stored in the top loading reach-in cooler at 50f for about 2 hours. Food included: 1. Cut tomato 50f. 2. Kimchi 50f. 3. Cut lettuce 50f. 4. Boiled spinach 50f. 5. Blanched bean spouts. Potentially hazardous food that is to be cold shall be held at 41f or below. To correct move noted items to a working cooler to rapidly cool them down to 41f or below. Corrected: person in charge placed dry ice into cooler and brought the ambient air temp down to 31f. Note: only temporarily until the repair company arrives to repair the cooler on 7/6/2015, which is today's date
Critical Demonstration N/A N/A N/A Observed person in charge lacking knowledge in what to do in the following situations: 1. If a cooler goes down and the owner cannot be contacted. 2. Ensuring equipment is working. Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of food borne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this code. To correct the owner must communicate to persons in charge what to do in critical situations if he cannot be reached and to test equipment/check up on equipment to ensure that it is properly functioning. ,
Normal Food Storage N/A N/A N/A Observed single service to go containers being stored on the floor in the basement prep/storage room. Food shall be protected from contamination by storing the food: (1) in a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 15 cm (6 inches) above the floor, unless otherwise approved. To correct reorganize room and put noted items onto shelf. Note: room might need more shelving and needs to be reorganized. ,
Normal Good Repair and Proper Adjustm N/A N/A N/A Observed the following: 1. Top-loading reach-in cooler with an ambient air temp of 42f, all food inside holding around 50f. Note: all food was put in the cooler 2 hours prior to inspection. 2. Hand pump soap in the basement is in poor repair. Equipment shall be maintained in a state of repair and good condition. To correct: 1. Repair cooler to hold cold food at 41f or below. 2. Repair or replace soap. ,
Normal Maintaining Premises, Unnecess N/A N/A N/A Observed downstairs prep/storage room in need or major reorganization. The premises shall be free of: (a) items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (b) litter. To correct remove all unused equipment/items and organize room so that every item has a place where it can be stored and room can be kept clean and used. ,