The Chipped Cup

3610 Broadway
Manhattan, NY 10031
(212) 368-8881

Current Inspection Grade: B

1. (Critical) Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
2. 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) Live animal other than fish in tank or service animal present in facility’s food or non-food area.
2. Wash hands sign not posted near or above hand washing sink.

1. Current letter grade or Grade Pending card not posted

1. (Critical) HACCP plan not approved or approved HACCP plan not maintained on premises.
2. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
3. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
4. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
5. 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. Equipment used for ROP not approved by the Department
2. Current letter grade or "Grade Pending" card not posted.

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) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. (Critical) Evidence of mice or live mice 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.

1. (Critical) Live roaches present in facility's food and/or non-food areas.
2. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.