10013, Manhattan, BAYARD STREET, 51
Chinese
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.
Evidence of mice or live mice in establishment's food or non-food areas.
Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
Hot TCS food item not held at or above 140 °F.
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.
Evidence of mice or live mice in establishment's food or non-food areas.
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.
Current letter grade or Grade Pending card not posted
Live roaches in facility's food or non-food area.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Live roaches in facility's food or non-food area.
Evidence of mice or live mice in establishment's food or non-food areas.
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Current letter grade or Grade Pending card not posted
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.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Hot TCS food item not held at or above 140 °F.
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.