Chris’s Kitchen

1490 Madison Avenue
Manhattan, NY 10029
(646) 666-0095

Current Inspection Grade: A

1. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
2. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

1. The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

1. (Critical) Hot TCS food item not held at or above 140 °F.
2. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
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. The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

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 not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
4. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
5. Hand wash sign not posted
6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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) Food Protection Certificate not held by supervisor of food operations.
3. 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.