1329 2 Avenue
Manhattan, NY 10021
(212) 439-1678
Current Inspection Grade: A
At A Glance
Kosushi has an average score of 19.5 from 4 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Kosushi 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
12/01/2022 | Cycle Inspection / Re-inspection | Score: 21 | B
- (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
- (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- (Critical) Live roaches in facility's food or non-food area.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
05/12/2022 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- Hand wash sign not posted
02/26/2020 | Cycle Inspection / Re-inspection | Score: 13 | A
- (Critical) Wiping cloths soiled or not stored in sanitizing solution.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
01/16/2020 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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