118 East 31 Street
Manhattan, NY 10016
(212) 213-2082
Current Inspection Grade: A
At A Glance
Cka Ka Qellue has an average score of 18 from 1 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Cka Ka Qellue 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
04/26/2023 | Cycle Inspection / Initial Inspection | Score: 18 | Not Graded
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
01/13/2022 | Pre-permit (Operational) / Re-inspection | Score: N/A | 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 Protection Certificate not held by supervisor of food operations.
- (Critical) Live roaches present in facility's food and/or non-food areas.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
12/13/2021 | Pre-permit (Operational) / Initial Inspection | Score: N/A | 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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- 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.
- Food contact surface not properly maintained.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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