Baar Baar

13 East 1 Street
Manhattan, NY 10003
(212) 228-1200

Current Inspection Grade: A
Current Grade: A
Last Graded: 03/11/2020
 
 

At A Glance

Baar Baar has an average score of 32 from 4 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Baar Baar 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

01/21/2023 | Cycle Inspection / Re-inspection | Score: 62 | C
  1. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
  2. (Critical) Hot TCS food item not held at or above 140 °F.
  3. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  5. (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
  6. (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.
  7. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  8. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  9. (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.
  10. Wash hands sign not posted near or above hand washing sink.
  11. 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.
06/07/2022 | Cycle Inspection / Initial Inspection | Score: 23 | Not Graded
  1. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
  2. (Critical) Hot food item not held at or above 140º F.
  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.
03/11/2020 | Cycle Inspection / Re-inspection | Score: 7 | A
  1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
02/11/2020 | Cycle Inspection / Initial Inspection | Score: 36 | Not Graded
  1. (Critical) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
  2. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  4. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  5. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
  6. (Critical) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.

Be the first to comment

Leave a Reply

Your email address will not be published.


*