Komorebi Full House Restaurant
Last inspected: Feb 12, 2025
61
Score
During the February 12, 2025, inspection of Komorebi Full House Restaurant in Brooklyn, NY, officials recorded two critical and four minor violations. Findings included evidence of rodent activity and issues regarding the maintenance and material of non-food contact surfaces. Across two historical inspections, the facility has consistently been categorized as a moderate-risk establishment.
2
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 12, 2025
Pre-permit (Operational) / Re-inspection
2 critical violations. 4 minor violations.
View 6 violations
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Hot tcs food item not held at or above 140 °f.
02B
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
Thawing procedure improper.
09B
61
Jul 25, 2024
Pre-permit (Operational) / Initial Inspection
6 critical violations. 1 minor violation.
View 7 violations
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.
05D
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.
06C
Hot tcs food item not held at or above 140 °f.
02B
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
39
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