444 10 Avenue
Manhattan, NY 10001
(646) 952-5980
Current Inspection Grade: A
At A Glance
The Hudson Bar Room has an average score of 12.67 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that The Hudson Bar Room 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.
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
02/08/2024 | Cycle Inspection / Initial Inspection | Score: 10 | A
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 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.
11/15/2022 | Cycle Inspection / Re-inspection | Score: 10 | A
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
04/11/2022 | Cycle Inspection / Initial Inspection | Score: 18 | Not Graded
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 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.
- Proper sanitization not provided for utensil ware washing operation.
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