Chocolate Dip

101 Macdougal Street
Manhattan, NY 10012
(415) 990-4154

Current Inspection Grade: Grade Pending

1. 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.

1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
2. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
3. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
4. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. Current letter grade or Grade Pending card not posted

1. 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.
2. Accurate thermometer not provided in refrigerated or hot holding equipment.

1. (Critical) Live roaches present in facility's food and/or non-food areas.
2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
4. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
6. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. (Critical) Live roaches present in facility's food and/or non-food areas.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
5. Single service item reused, improperly stored, dispensed; not used when required.
6. 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.

1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. (Critical) Food Protection Certificate not held by supervisor of food operations.
3. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
4. (Critical) Live roaches present in facility's food and/or non-food areas.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. Sale or use of certain expanded polystyrene items restricted