Desi Stop And Deli

75 2 Avenue
Manhattan, NY 10003
(347) 285-6756

Current Inspection Grade: A
Current Grade: A
Last Graded: 08/03/2022
 
 

At A Glance

Desi Stop And Deli has an average score of 23.67 from 3 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Desi Stop And Deli may not be consistently maintaining 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

03/07/2024 | Cycle Inspection / Re-inspection | Score: 13 | A
  1. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  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.
07/27/2023 | Cycle Inspection / Initial Inspection | Score: 46 | Not Graded
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  2. (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.
  3. (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.
  4. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  5. (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.
  6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  7. 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.
08/03/2022 | Pre-permit (Operational) / Initial Inspection | Score: 12 | A
  1. (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.
  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.

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