Ko Mo Ne

Year by year

Inspections

1. Jul 13, 2023 Routine Score 81
   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - rapid cooling equipment

   • Not serious Core (1 points)

     Keep utensils handles upright or protected

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Core (1 points)

     Store single-service item in original package

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

   • Not serious Priority Foundation (2 points)

     Rinsing procedures - 3 compartment sink

   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

2. Nov 28, 2022 Routine Score 82
   • Not serious Core (1 points)

     Unnecessary articles prohibited

     Cardboard cant be on the floor

   • Not serious Core (1 points)

     Utensils, single serve items 6 inches off - floor

     Remove containers off the floor

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     keep door closed

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     maintain food at 41 degrees or lower

   • Not serious Core (1 points)

     Hair Restraints effective

     employees must wear hair net

   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - rapid cooling equipment

     Use ice baths to cool food products down rapidly

   • Not serious Priority Foundation (2 points)

     Rinsing procedures - 3 compartment sink

     3 compartment sink needs to be wash, rinse, and sanitize

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     keep towels in sanitizer in between use

   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

     keep chemicals away from food equipment

   • Not serious Core (1 points)

     Health permit posted

     post food permit

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     need food handler certificate

3. Mar 30, 2022 Routine Score 82
   • Not serious Core (1 points)

     Utensils, single serve items 6 inches off - floor

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST A SIGN " A copy of the most recent establishment inspection report is available upon request."

   • Serious Priority (3 points)

     Toxic items storage adjacent to food/utensils

     DO NOT STORE CHEMICAL BY FOOD EQUIPMENT.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     TOFU 47'F

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     MAINTAIN HOT FOOD AT 135'F OR HIGHER AT ALL TIMES, VEGETABLE SOUP 107'F

4. Sep 24, 2021 Routine Score 81
   • Not serious Priority Foundation (2 points)

     Equipment and Utensils Multiuse Materials durable

     Remove newspaper from prep table shelf. Use food grade bags to store product. Do not use grocery bags.

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

   • Not serious Priority Foundation (2 points)

     Food Establishment Permit

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     squeeze bottles, seasonings

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean interior and exterior doors of RIC.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

5. Mar 18, 2021 Routine Score 86
   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

   • Not serious Core (1 points)

     Hair Restraints effective

   • Serious Priority (3 points)

     Time as PHC: 4 hours provide written procedures methods of compliance

     LABEL PRODUCTS WITH TIME LABEL WITH WRITTEN PROCEDURE.

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST A SIGN " A copy of the most recent establishment inspection report is available upon request."

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     KEEP BEEF SOUP COVERED, IS TO CLOSE TO THE SINK.

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

6. Sep 28, 2020 Routine Score 89
   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

   • Not serious Core (1 points)

     Thawing. under running water criteria - water velocity

     OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE

   • Not serious Core (1 points)

     OTHER VIOLATIONS

     SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

   • Not serious Core (1 points)

     First Aid

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

     KEEP ALL OUTSIDE DOORS CLOSED AND TIGHTFITTING AT ALL 5IMES.

   • Not serious Core (1 points)

     Hair Restraints effective

7. Mar 26, 2020 Routine Score 87
   • Serious Priority (3 points)

     Clean Sight and Touch

     ICE MACHINE

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST SIGN " A copy of the most recent establishment inspection report is available upon request"

   • Not serious Core (1 points)

     Outer door: solid,selfclosing,tightfitting

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

   • Not serious Core (1 points)

     First Aid

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

8. Sep 14, 2019 Routine Score 87
   • Not serious Core (1 points)

     In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Cooling soup at 105.1 degrees on the counter

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

   • Not serious Core (1 points)

     Utensils, single serve items 6 inches off - floor

   • Serious Priority (3 points)

     One Inch Air Gap

     Ice bin

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Radish Kim Che held at 47.1 - top of the refrigerator

9. Aug 19, 2019 Routine Score 78
   • Not serious Priority Foundation (2 points)

     Demonstrateion of knowledge by PIC

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw beef stored over cooked and ready to eat foods

   • Serious Priority (3 points)

     Cooling -- within 2 hours, 135-70øF

     Bone soup cooling in warm water at 96.4 degrees

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

   • Serious Priority (3 points)

     Chlorine sanitizer concentration, minimum temp.

     Lack of a sanitizing silution

   • Not serious Priority Foundation (2 points)

     Food Labeling- with common name of the food

   • Not serious Core (1 points)

     Store all equipment & utensil covered or inverted

10. Feb 15, 2019 Routine Score 86
    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      Foil lined surfaces Egg crate lined surfaces

    • Not serious Core (1 points)

      Store all equipment & utensil covered or inverted

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

    • Serious Priority (3 points)

      Cooling -- total 6 hours, 135-41øF

      Cooked eggs cooling on top of the point of usage refrigerator at 88.7 degrees Cooling soup in the reach in refrigerator at 48.5 degrees without a quick cool method

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

    • Not serious Core (1 points)

      RFSM Certificate - Not Display

    • Serious Priority (3 points)

      Toxic items used according to law

      Raid for self pest control

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

11. Jan 31, 2019 Routine Score 74
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw meat stored above cooked soup

    • Serious Priority (3 points)

      Cooling -- total 6 hours, 135-41øF

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

    • Not serious Core (1 points)

      Outer door: solid,selfclosing,tightfitting

    • Not serious Core (1 points)

      RFSM Certificate - Not Display

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

    • Serious Priority (3 points)

      One Inch Air Gap

    • Serious Priority (3 points)

      Toxic items labeling for original container

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Raw eggs held at 49.8 degrees without refrigeration Tofu held at 54.3 degrees without refrigeration Bean sprouts at 46.4 degrees

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

12. Jan 18, 2019 Routine Score 67
    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Raw shell egss held without refrigeration at 75.9 degrees Tofu held on the counter at 57,2 degrees Bean sprouts held at 45.4 degrees

    • Serious Priority (3 points)

      Grease Trap Tickets

    • Serious Priority (3 points)

      Toxic items labeling-non original container

      Unlabeled chemical containers

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Not serious Priority Foundation (2 points)

      Nonfood surfaces-design to be cleaned easily

      Newspaper and or foil lined surfaces

    • Not serious Core (1 points)

      Outer openings:closed,tight-fitting windows

      This violation happens at every inspection since district 4 assignment

    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

      Cooling foods on a short table (repeat) - bone soup 118.3 degrees without a cooling source Cooling cooked foods outside of the restaurant

    • Serious Priority (3 points)

      One Inch Air Gap

      Repeated violation - missing air gap on the ice maker

    • Not serious Priority Foundation (2 points)

      Hand sinks: number installed for convenient use

      Front food preparation area missing a hand sink

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw meat products stored over cooked soups

    • Not serious Priority Foundation (2 points)

      Manual warewashing equipment, wash solution temp.

      Washing utensils without soap

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      Lack of a sanitizing rinse

13. Sep 20, 2018 Routine Score 82
    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

      Triple repeat

    • Serious Priority (3 points)

      One Inch Air Gap

      The ice maker drain line does not have an air gap - Triple repeat

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      Store room - triple repeat

    • Not serious Core (1 points)

      Outer door: solid,selfclosing,tightfitting

      Back door and storage room doors not self close - triple repeat

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Bean sprouts without a refrigeration source at 68.5 degrees -double repeat Tofu without a refrigeration source at 73.1 degrees - double repeat Kim Chee at 49.1degrees

    • Serious Priority (3 points)

      When to wash hands between raw and RTE foods

      The only hand sink was used for storage of dirty dishes

    • Not serious Core (1 points)

      RFSM Certificate - Not Display

14. Aug 30, 2018 Routine Score 73
    • Not serious Core (1 points)

      Thawing. under running water criteria -thawed RTE <41F

      Thawing hot dogs on the bottom shelf

    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

      Cooling large containers of soup (6 in total) without refrigeration - repeat

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      Total lack of a sanitizing solution for clean dishes

    • Serious Priority (3 points)

      One Inch Air Gap

      Ice maker

    • Not serious Core (1 points)

      Utensils, single serve items 6 inches off - floor

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Raw shell eggs held at 83.6 degrees Bean sprouts held at 83.0 degrees Tofu held at 73.0 degrees

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Serious Priority (3 points)

      Food not re-served after being served or sold to consumer

      Re-serving dip your own salt

    • Not serious Core (1 points)

      Outer door: solid,selfclosing,tightfitting

      Back door open - triple repeat

    • Not serious Priority Foundation (2 points)

      Demonstrateion of knowledge by PIC

    • Not serious Core (1 points)

      RFSM Certificate - Not Display

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      Soup held at 71.7 degrees without a heat sourse

    • Not serious Core (1 points)

      Storing the food at least 15 cm (6 inches) above the floor

      Onions stored on the floor

15. Mar 28, 2018 Routine Score 83
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Tofu held at 49.6 - counter Marinated vegetables at 50.1 - small point of usage refrigerator

    • Serious Priority (3 points)

      Cooling -- total 6 hours, 135-41øF

      5 Gallon stock pot of soup cooling in the storage building

    • Serious Priority (3 points)

      Untreated shell eggs need to be at 45§F or <

      Raw shell eggs stored at 54.9 degrees without refrigeration

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Not serious Core (1 points)

      Outer door: solid,selfclosing,tightfitting

    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - accessible

16. Mar 24, 2018 Routine Score 73
    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

    • Not serious Priority Foundation (2 points)

      Date marking combined ingredients for RTE/ TCS food

    • Not serious Priority Foundation (2 points)

      Warewashing sinks and drain boards, self-draining.

      Need one attached drain board to the three compartment sink

    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

      Soups cooling without any means of refrigeration - beef soup at 87.2degrees

    • Not serious Core (1 points)

      RFSM Certificate - Not Display

    • Serious Priority (3 points)

      One Inch Air Gap

      Lack of an air gap on the ice maker

    • Serious Priority (3 points)

      Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

      Radishes prepared in the dinning room with customers

    • Serious Priority (3 points)

      Toxic items stored above food/utensils

    • Not serious Priority Foundation (2 points)

      Cooling, heating, and holding capacities. Equipment

      Three broken refrigerators used for TCS foods

    • Not serious Core (1 points)

      Outer door: solid,selfclosing,tightfitting

      Back door open back door does not self close Two storage units door do not close

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Small Point of usage refrigerator at 50.3 (Lower level) tofu Double door refrigerator beans sprouts at 45.8 degrees Single door refrigerator soup at 50.7 degrees

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

17. Aug 1, 2017 Routine Score 86
    • Serious Priority (3 points)

      Medicines labeled and stored properly

      do not store pepto bismol and vitamins inside the reach in cooler that is intended for customers

    • Not serious Core (1 points)

      Clean vent syst:Intake/exhaust air ducts

    • Serious Priority (3 points)

      Equipment and Utensils Cleaning-contamination

      clean the inside of the ice machine; mold observed

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

      food residue observed on the walls inside the kitchen area

    • Serious Priority (3 points)

      Grease Trap Tickets

      current grease trap invoice needed on site

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw fish stored on shelf above ready to eat noodles

18. Feb 13, 2017 Routine Score 91
    • Not serious Core (1 points)

      Physical Facilities Floors,Walls,Ceilings

      clean the sides of the walls.

    • Not serious Priority Foundation (2 points)

      PIC ensures food handlers properly trained

      all employees that work directly with food must obtain a valid food handler card.

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      raw pork stored above ready to eat foods in the ric

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

    • Not serious Priority Foundation (2 points)

      Rinsing procedures - 3 compartment sink

      3-compartment sink not setup correctly