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Cafe Atelier

May 13, 2022 · Score 0
🫥not rated
  • official resultScore 0
  • score0 pts
  • inspection typeCycle Inspection / Initial Inspection
  • failed findings6
  • critical findings5

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Failed findings

  • 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 02G
  • cross-contamination riskcritical
    Official wording: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
    code 04H
  • pest / contamination issuecritical
    Official wording: 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.
    code 04J
  • 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 05D
  • food left out / unprotectedcritical
    Official wording: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
    code 06C
  • surfaces / setup not up to code
    Official wording: 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.
    code 10F

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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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