Lianjiang Restaurant

88 Division Street
Manhattan, NY 10002
(212) 226-3088

Current Inspection Grade: B

1. No violations were recorded at the time of this inspection.

1. No violations were recorded at the time of this inspection.

1. (Critical) Live roaches in facility's food or non-food area.
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) Evidence of mice or live mice in establishment's food or non-food areas.
4. (Critical) Hot TCS food item not held at or above 140 °F.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
2. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
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) Hot TCS food item not held at or above 140 °F.
6. (Critical) Live roaches in facility's food or non-food area.
7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
8. 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) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
2. (Critical) Hot food item not held at or above 140º F.
3. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
4. 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.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.