Som Bo

143 8th Ave
Manhattan, NY 10011
(917) 385-6399

Current Inspection Grade: B
Current Grade: B
Last Graded: 02/10/2020
 
 

At A Glance

Som Bo has an average score of 32.75 from 4 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Som Bo may not be meeting the City and State guidelines for 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.

Inspection History

05/23/2023 | Cycle Inspection / Re-inspection | Score: 26 | B
  1. (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.
  2. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
  3. (Critical) Hot TCS food item not held at or above 140 °F.
  4. 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.
05/23/2023 | Administrative Miscellaneous / Re-inspection
  1. Current letter grade or Grade Pending card not posted
05/08/2023 | Cycle Inspection / Initial Inspection | Score: 33 | Not Graded
  1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  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) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  4. (Critical) Hot TCS food item not held at or above 140 °F.
  5. Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
  6. 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.
05/08/2023 | Administrative Miscellaneous / Initial Inspection
  1. Current letter grade or Grade Pending card not posted
01/13/2023 | Cycle Inspection / Re-inspection | Score: 26 | B
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  2. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  3. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  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. 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.
06/23/2022 | Cycle Inspection / Initial Inspection | Score: 46 | Not Graded
  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 food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  3. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  4. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
  5. (Critical) Hot food item not held at or above 140º F.
  6. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  7. Single service item reused, improperly stored, dispensed; not used when required.
06/23/2022 | Administrative Miscellaneous / Initial Inspection
  1. Current letter grade sign not posted.

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