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HAANDI: Inspections and Violations: 25 results | 1

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

HAANDI: Inspections and Violations

10016, Manhattan, LEXINGTON AVENUE, 113

Indian

HAANDI → 11.10.2023

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Organisation: HAANDI
HAANDI → 11.10.2023

Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.

Organisation: HAANDI
HAANDI → 11.10.2023

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Organisation: HAANDI
HAANDI → 12.12.2022

Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request• Pork, any food containing pork to or above 150 °F for 15 seconds• Mechanically tenderized or injected meats to or above 155 °F.• Whole meat roasts and beef steak to or above required temperature and time except per individual customer request• Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.

Organisation: HAANDI
HAANDI → 12.12.2022

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.

Organisation: HAANDI