NYC Health Ratings

Get NYC Health Violation Ratings for the restaurants you eat at.


/Manhattan /Yorkville

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321 EAST 73 ST
New York, NY 10021
Phone: (212) 861 1038

As of: 2015-11-17 00:00:00

Inspection Trends

Violations:

Food Protection Certificate not held by supervisor of food operations.
Accurate thermometer not provided in refrigerated or hot holding equipment.

Violations:

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.
Accurate thermometer not provided in refrigerated or hot holding equipment.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
""No Smoking” and/or 'Smoking Permitted” sign not conspicuously posted. Health warning not present on 'Smoking Permitted”

Violations:

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Violations:

Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Smoke free workplace smoking policy inadequate, not posted, not provided to employees.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Proper sanitization not provided for utensil ware washing operation.

Violations:

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

Violations:

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

Violations:

Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.