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Brandy Library Lounge

May 25, 2022 · Score 48
🫥not rated
  • official resultScore 48
  • score48 pts
  • inspection typeCycle Inspection / Initial Inspection
  • failed findings7
  • critical findings6

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Failed findings

  • hot food sitting too coolcritical
    Official wording: Hot food item not held at or above 140º F.
    code 02BCriticalstatus: Critical
  • fridge is giving… room tempcritical
    Official wording: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
    code 02GCriticalstatus: Critical
  • shellfish with no paper trailcritical
    Official wording: Shellfish not from approved source, improperly tagged/labeled; tags not retained for 90 days.
    code 03BCriticalstatus: Critical
  • handwashing sink issuescritical
    Official wording: 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.
    code 05DCriticalstatus: Critical
  • food left out / unprotectedcritical
    Official wording: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
    code 06CCriticalstatus: Critical
  • surfaces not properly sanitizedcritical
    Official wording: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
    code 06DCriticalstatus: Critical
  • equipment / surface issue
    Official wording: Thawing procedures improper.
    code 09Bstatus: Not Critical

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About this record

This record comes from NYC Department of Health and Mental Hygiene (DOHMH). Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: NYC Open Data.

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