Skylight Diner

402 West 34 Street
Manhattan, NY 10001
(212) 244-0395

Current Inspection Grade: A
Current Grade: A
Last Graded: 07/28/2021
 
 

At A Glance

Skylight Diner has an average score of 11.67 from 3 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that Skylight Diner consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit. In recent history, Skylight Diner has earned a Grade A on all its initial inspections. Well done.

Inspection History

01/09/2024 | Cycle Inspection / Initial Inspection | Score: 13 | 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.
10/19/2022 | Cycle Inspection / Initial Inspection | Score: 10 | A
  1. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  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.
07/28/2021 | Cycle Inspection / Initial Inspection | Score: 12 | A
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
  3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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