10016, Manhattan, EAST 27 STREET, 335
Coffee/Tea
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
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.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Current letter grade or Grade Pending card not posted
Written Standard Operating Procedure (SOP) approved by the Department for refillable, reusable containers not available at the time of inspection. Container construction improper
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.
Written Standard Operating Procedure (SOP) approved by the Department for refillable, reusable containers not available at the time of inspection. Container construction improper
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Hot food item not held at or above 140º F.
Proper sanitization not provided for utensil ware washing operation.
No facilities available to wash, rinse and sanitize utensils and/or equipment.