10011, Manhattan, CHELSEA PIERS, 60
American
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Hot TCS food item not held at or above 140 °F.
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.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.