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THE LEOPARD AT DES ARTISTES: Inspections and Violations: 9 results

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

THE LEOPARD AT DES ARTISTES: Inspections and Violations

10023, Manhattan, WEST 67 STREET, 1

Italian

THE LEOPARD AT DES ARTISTES → 07.01.2023

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

THE LEOPARD AT DES ARTISTES → 07.01.2023

Evidence of mice or live mice in establishment's food or non-food areas.

THE LEOPARD AT DES ARTISTES → 30.11.2022

Hot TCS food item not held at or above 140 °F.

THE LEOPARD AT DES ARTISTES → 30.11.2022

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.

THE LEOPARD AT DES ARTISTES → 30.11.2022

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

THE LEOPARD AT DES ARTISTES → 30.11.2022

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.

THE LEOPARD AT DES ARTISTES → 30.11.2022

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

THE LEOPARD AT DES ARTISTES → 05.03.2020

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

THE LEOPARD AT DES ARTISTES → 05.03.2020

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.