Creole Plate

• official resultScore 27
• score27 pts
• inspection typeCycle Inspection / Initial Inspection
• failed findings4
• critical findings3

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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
• 🧊food not cooled down rightcritical
  Official wording: Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
  code 02HCriticalstatus: Critical
• 🛠️facility / equipment issue
  Official wording: Accurate thermometer not provided in refrigerated or hot holding equipment.
  code 10Estatus: 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.