79 Chrystie Street
Manhattan, NY 10002
(212) 925-5175
Current Inspection Grade: A
At A Glance
Wah Fung 1 Fast Food has an average score of 12.33 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Wah Fung 1 Fast Food 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, Wah Fung 1 Fast Food has earned a Grade A on all its initial inspections. Well done.
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, Wah Fung 1 Fast Food has earned a Grade A on all its initial inspections. Well done.
Inspection History
03/27/2024 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- 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.
01/31/2023 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Hot TCS food item not held at or above 140 °F.
12/01/2021 | Cycle Inspection / Initial Inspection | Score: 11 | A
- (Critical) Hot food item not held at or above 140º F.
- 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.
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