COSMOS PIZZA

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Inspection history

1. May 4, 2026

   ✓
   7 violations

   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) Chlorine residual at dish sink was oer 200 ppm. All food contact surfaces shall be washed rinsed and sanitized using heat or approved chemicals and appropriate concentrations (chlorine). Corrected on site.
   • 3-602.11(B)(5) Food Labels, Name of Major Food Allergens (Pf). No notification on site for customers in regards to inquiries about food allergens. Establishments shall notify consumers by written notification to inquire about information on major food allergens as ingredients. Education provided with inspection to owner.
   • 7-102.11 Common Name-Working Containers (Pf) Observed three spray bottles of chemical unlabeled under counter at dishpit. Label all working containers of toxics for easy identification. Labeled upon request.
   • 2-301.15 Where to Wash (Pf). Observed hand washing in the prep sink without soap instead of the hand sink which was next to the prep sink. Hands must be washed in appointed hand sinks. Education provided
   • 3-501.19 Time as a Public Health Control. Observed eight cooked pizzas at 78*F held out reheating slices without any Time as a Public Health control record keeping. In order to use time as a temperature control written procedures need to be on site and available for the Department to review. Additionally, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Also, the food shall be cooked and served, served at any temperature if ready to eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control. Education provided ith inspection report.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) . Homemade ranch dressings for service have no date labels on the bins holding them in the walk in cooler or individually (either is acceptable). Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Education provided.