Freash And Healthy 187

621 East 187 Street
Bronx, NY 10458
(917) 981-1751

Current Inspection Grade: A

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) 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.
3. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
4. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
5. 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.

1. (Critical) Hot TCS food item not held at or above 140 °F.
2. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

1. (Critical) Live roaches in facility's food or non-food area.
2. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) 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.
2. Canned food product observed dented and not segregated from other consumable food items.
3. 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.

1. (Critical) No facilities available to wash, rinse and sanitize utensils and/or equipment.
2. 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.