Dim Sum Palace

334 West 46 Street
Manhattan, NY 10036
(646) 861-1910

Current Inspection Grade: A
Current Grade: A
Last Graded: 01/21/2020
 
 

At A Glance

Dim Sum Palace has an average score of 11.5 from 2 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that Dim Sum Palace 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.

Inspection History

01/25/2024 | Cycle Inspection / Initial Inspection | Score: 13 | A
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
  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.
11/29/2022 | Cycle Inspection / Re-inspection | Score: 10 | A
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. 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.
06/27/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
  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) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  5. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
  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.

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