TAP NYC → 29.07.2024

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

TAP NYC → 29.07.2024

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.

TAP NYC → 29.07.2024

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

TAP NYC → 29.07.2024

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.

TAP NYC → 21.02.2023

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

TAP NYC → 21.02.2023

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.

TAP NYC → 21.02.2023

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

TAP NYC → 18.05.2022

Accurate thermometer not provided in refrigerated or hot holding equipment.

TAP NYC → 18.05.2022

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

TAP NYC → 18.05.2022

Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.

TAP NYC → 18.05.2022

Food Protection Certificate not held by supervisor of food operations.

TAP NYC → 18.05.2022

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.