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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
Failed findings
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fridge is giving… room tempcriticalOfficial wording: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
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cross-contamination riskcriticalOfficial wording: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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pest / contamination issuecriticalOfficial 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.
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handwashing sink issuescriticalOfficial 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.
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food left out / unprotectedcriticalOfficial wording: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
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surfaces / setup not up to codeOfficial 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.
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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.