10017, Manhattan, EAST 46 STREET, 211
Jewish/Kosher
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.