Marie Blachere

301 6 Avenue
Manhattan, NY 10014
(917) 261-4344

Current Inspection Grade: B

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
3. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
4. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
5. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
6. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
7. (Critical) Hot TCS food item not held at or above 140 °F.
8. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
9. Wash hands sign not posted near or above hand washing sink.
10. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
11. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
12. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
13. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

1. Current letter grade or Grade Pending card not posted
2. Failure to display required signage about plastic straw availability.
3. “Choking first aid” poster not posted. “Alcohol and pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
4. Canned food product observed dented and not segregated from other consumable food items.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
5. 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.
6. Single service item reused, improperly stored, dispensed; not used when required.
7. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.