10002, Manhattan, DELANCEY STREET, 85
Coffee/Tea
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.
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.
Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
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.
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Failure to post or conspicuously post healthy eating information
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.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Failure to maintain a sufficient supply of single-use, non-compostable plastic straws.
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.