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Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results

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Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results DBA BORO BUILDING STREET KATONAH PIZZA & PASTA Bronx 4307 KATONAH AVENUE KATONAH PIZZA & PASTA Bronx 4307 KATONAH AVENUE EAT-A-BAGEL (JOHN A Manhattan 0 WHITEHALL FERRY TERMINAL NOBLE FERRY BOAT) KATONAH PIZZA & PASTA Bronx 4307 KATONAH AVENUE KATONAH PIZZA & PASTA Bronx 4307 KATONAH AVENUE KATONAH PIZZA & PASTA Bronx 4307 KATONAH AVENUE FRIENDS AND LOVERS Brooklyn 641 CLASSON AVENUE FRIENDS AND LOVERS Brooklyn 641 CLASSON AVENUE KATONAH PIZZA & PASTA Bronx 4307 KATONAH AVENUE KATONAH PIZZA & PASTA Bronx 4307 KATONAH AVENUE KATONAH PIZZA & PASTA Bronx 4307 KATONAH AVENUE BROOKLYN SWEET SPOT Brooklyn 366 MYRTLE AVENUE BROOKLYN SWEET SPOT Brooklyn 366 MYRTLE AVENUE BROOKLYN SWEET SPOT Brooklyn 366 MYRTLE AVENUE BROOKLYN SWEET SPOT Brooklyn 366 MYRTLE AVENUE BROOKLYN SWEET SPOT Brooklyn 366 MYRTLE AVENUE Page 1 of 1615 10/01/2021 Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results ZIPCODE CUISINE DESCRIPTION 10470 Pizza 10470 Pizza 10004 American 10470 Pizza 10470 Pizza 10470 Pizza 11238 American 11238 American 10470 Pizza 10470 Pizza 10470 Pizza 11205 Bakery Products/Desserts 11205 Bakery Products/Desserts 11205 Bakery Products/Desserts 11205 Bakery Products/Desserts 11205 Bakery Products/Desserts Page 2 of 1615 10/01/2021 Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results VIOLATION DESCRIPTION Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Hot food item not held at or above 140º F. Single service item reused, improperly stored, dispensed; not used when required. 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. 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. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Wiping cloths soiled or not stored in sanitizing solution. 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. 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. 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. 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. Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Page 3 of 1615 10/01/2021 Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results CRITICAL FLAG SCORE GRADE Critical 12 A Critical 12 A Not Applicable 0 A Not Critical 12 A Not Critical 12 A Critical 12 A Not Critical 7 A Critical 7 A Critical 12 A Critical 12 A Not Critical 12 A Not Critical 10 A Not Critical 10 A Not Critical 10 A Critical 10 A Critical 43 C Page 4 of 1615 10/01/2021 Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results GRADE DATE RECORD DATE 05/02/2013 09/30/2021 05/02/2013 09/30/2021 06/07/2013 09/30/2021 10/21/2013 09/30/2021 10/21/2013 09/30/2021 10/21/2013 09/30/2021 04/03/2014 09/30/2021 04/03/2014 09/30/2021 04/09/2014 09/30/2021 04/09/2014 09/30/2021 04/09/2014 09/30/2021 04/21/2014 09/30/2021 04/21/2014 09/30/2021 04/21/2014 09/30/2021 04/21/2014 09/30/2021 10/30/2014 09/30/2021 Page 5 of 1615 10/01/2021 Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results BROOKLYN SWEET SPOT Brooklyn 366 MYRTLE AVENUE BROOKLYN SWEET SPOT Brooklyn 366 MYRTLE AVENUE BROOKLYN SWEET SPOT Brooklyn 366 MYRTLE AVENUE BROOKLYN SWEET SPOT Brooklyn 366 MYRTLE AVENUE BROOKLYN SWEET SPOT Brooklyn 366 MYRTLE AVENUE SNACK BAR (LOCATED Bronx 355 FOOD CENTER DRIVE BETWEEN A-B BETWEEN FANCY FOOD AND MASTERS) SNACK BAR (LOCATED Bronx 355 FOOD CENTER DRIVE BETWEEN A-B BETWEEN FANCY FOOD AND MASTERS) BROOKLYN SWEET SPOT Brooklyn 366 MYRTLE AVENUE FRIENDS AND LOVERS Brooklyn 641 CLASSON AVENUE FRIENDS AND LOVERS Brooklyn 641 CLASSON AVENUE FAT BUDDHA Manhattan 212 AVENUE A FAT BUDDHA Manhattan 212 AVENUE A KAPPOCK CAFE Bronx 17 KNOLLS CRESCENT STREET Page 6 of 1615 10/01/2021 Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results 11205 Bakery Products/Desserts 11205 Bakery Products/Desserts 11205 Bakery Products/Desserts 11205 Bakery Products/Desserts 11205 Bakery Products/Desserts 10474 American 10474 American 11205 Bakery Products/Desserts 11238 American 11238 American 10009 Asian/Asian Fusion 10009 Asian/Asian Fusion 10463 Sandwiches Page 7 of 1615 10/01/2021 Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. 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. Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided. Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures. Wiping cloths soiled or not stored in sanitizing solution. 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. 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 worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment. Single service item reused, improperly stored, dispensed; not used when required. 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. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. 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. Page 8 of 1615 10/01/2021 Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results Critical 43 C Critical 43 C Critical 43 C Critical 43 C Critical 43 C Critical 7 A Not Critical 7 A Not Critical 2 A Critical 9 A Not Critical 9 A Not Critical 9 A Critical 9 A Not Critical 11 P Page 9 of 1615 10/01/2021 Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results 10/30/2014 09/30/2021 10/30/2014 09/30/2021 10/30/2014 09/30/2021 10/30/2014 09/30/2021 10/30/2014 09/30/2021 01/07/2015 09/30/2021 01/07/2015 09/30/2021 02/11/2015 09/30/2021 04/09/2015 09/30/2021 04/09/2015 09/30/2021 05/14/2015 09/30/2021 05/14/2015 09/30/2021 07/06/2015 09/30/2021 Page 10 of1615 10/01/2021 Restaurant Grades Based on DOHMH New York City Restaurant Inspection Results KAPPOCK CAFE Bronx 17 KNOLLS CRESCENT STREET KAPPOCK CAFE Bronx 17 KNOLLS CRESCENT STREET KAPPOCK CAFE Bronx 17 KNOLLS CRESCENT STREET KAPPOCK CAFE Bronx 17 KNOLLS CRESCENT STREET PALM COURT Manhattan 768 FIFTH AVE PALM COURT Manhattan 768 FIFTH AVE ONCE UPON A TART Manhattan 135 SULLIVAN STREET ONCE UPON A TART Manhattan 135 SULLIVAN
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