Bayard Sushi

83 Bayard Street
Manhattan, NY 10013
(646) 922-7808

Current Inspection Grade: A

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) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
3. (Critical) Hot TCS food item not held at or above 140 °F.
4. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
5. (Critical) Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
6. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

1. (Critical) Hot TCS food item not held at or above 140 °F.
2. 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.
3. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

1. (Critical) Live roaches in facility's food or non-food area.
2. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

1. (Critical) Toxic chemical improperly labeled, stored or used such that food contamination may occur.
2. (Critical) Live roaches present in facility's food and/or non-food areas.
3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
5. (Critical) Hot food item not held at or above 140º F.
6. 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.
7. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
8. Proper sanitization not provided for utensil ware washing operation.