Kung Fu Little Steamed Buns Ramen

811 8 Avenue
Manhattan, NY 10019
(917) 388-2555

Current Inspection Grade: Grade Pending
Current Grade: Grade Pending
Last Graded: 08/06/2021
 
 

At A Glance

Kung Fu Little Steamed Buns Ramen has an average score of 27.5 from 4 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Kung Fu Little Steamed Buns Ramen may not be meeting the City and State guidelines for 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

10/31/2023 | Cycle Inspection / Re-inspection | Score: 19 | Grade Pending
  1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  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. Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
  4. 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.
02/08/2023 | Cycle Inspection / Initial Inspection | Score: 23 | Not Graded
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  3. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
08/06/2021 | Cycle Inspection / Reopening Inspection | Score: 2 | P
  1. 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.
08/02/2021 | Cycle Inspection / Initial Inspection | Score: 66 | CLOSED
  1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
  4. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  5. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
  6. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  7. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  8. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
  9. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Be the first to comment

Leave a Reply

Your email address will not be published.


*