Karakatta

230 Thompson Street
Manhattan, NY 10012
(917) 261-6297

Current Inspection Grade: B
Current Grade: B
Last Graded: 01/04/2023
 
 

At A Glance

Karakatta has an average score of 28 from 2 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Karakatta may not be meeting the City and State guidelines for 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

01/04/2023 | Pre-permit (Operational) / Re-inspection | Score: 21 | B
  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. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
  4. 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.
12/19/2022 | Pre-permit (Operational) / Initial Inspection | Score: 35 | Not Graded
  1. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  2. (Critical) Written Standard Operating Procedure (SOP) approved by the Department for refillable, reusable containers not available at the time of inspection. Container construction improper
  3. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
  4. 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.
  5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  6. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
  7. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

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