Maman

23 East 10 Street
Manhattan, NY 10003
(646) 767-0097

Current Inspection Grade: A
Current Grade: A
Last Graded: 01/05/2022
 
 

At A Glance

Maman has an average score of 24.5 from 2 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Maman 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

01/05/2022 | Pre-permit (Operational) / Re-inspection | Score: 10 | A
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
12/03/2021 | Pre-permit (Operational) / Initial Inspection | Score: 39 | Not Graded
  1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  4. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  5. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  6. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
  7. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  8. 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.
  9. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
  10. Proper sanitization not provided for utensil ware washing operation.
  11. Proper sanitization not provided for utensil ware washing operation.

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