Burp Bowl Cafe

134 East 27 Street
Manhattan, NY 10016
(646) 492-1082

Current Inspection Grade: Grade Pending

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
2. (Critical) Food worker or vendor working or is knowingly or negligently permitted to work in FSE while afflicted with infected wound or reportable communicable disease. No spitting allowed. Spitting anywhere in the establishment is prohibited.
3. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
4. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. Thawing procedure improper.
6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
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) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
2. (Critical) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
3. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
4. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
5. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
6. (Critical) Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
7. (Critical) Hot food item not held at or above 140º F.
8. 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.
9. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
10. Thawing procedures improper.
11. Food contact surface not properly maintained.