138 Lafayette Street
Manhattan, NY 10013
(212) 634-1211
Current Inspection Grade: A
Last Graded: 02/07/2020
At A Glance
The Blond/the Library has an average score of 15.67 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that The Blond/the Library may not be consistently maintaining 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.
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
01/27/2023 | Cycle Inspection / Re-inspection | Score: 10 | A
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
07/29/2022 | Cycle Inspection / Initial Inspection | Score: 25 | Not Graded
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
02/07/2020 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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