10016, Manhattan, EAST 27 STREET, 134
Chinese
Evidence of mice or live mice in establishment's food or non-food areas.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Food worker or vendor working or is knowingly or negligently permitted to work in FSE while afflicted with infected wound or reportable communicable disease. No spitting allowed. Spitting anywhere in the establishment is prohibited.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
Evidence of mice or live mice in establishment's food or non-food areas.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
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.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Wiping cloths soiled or not stored in sanitizing solution.
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.