115 Lexington Avenue
Manhattan, NY 10016
(212) 679-4603
Current Inspection Grade: A
At A Glance
Chote Nawab has an average score of 16 from 4 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Chote Nawab 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.
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
01/21/2020 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- (Critical) Hot food item not held at or above 140º F.
07/23/2019 | Cycle Inspection / Re-inspection | Score: 11 | A
- (Critical) Hot food item not held at or above 140º F.
- 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.
04/24/2019 | Cycle Inspection / Initial Inspection | Score: 28 | Not Graded
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Live roaches present in facility's food and/or non-food areas.
- (Critical) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
03/28/2018 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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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