1 University Place
Manhattan, NY 10003
(212) 229-2752
Current Inspection Grade: A
At A Glance
Ramen Takumi has an average score of 19 from 1 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Ramen Takumi 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
01/02/2024 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
- (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.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- 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.
09/14/2022 | Cycle Inspection / Re-inspection | Score: N/A | A
- (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.
- 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.
08/08/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- 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.
- 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.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Leave a Reply