New Jing Hui Restaurant

255 West 148 Street
Manhattan, NY 10039
(212) 283-8118

Current Inspection Grade: A
Current Grade: A
Last Graded: 07/31/2019
 
 

At A Glance

New Jing Hui Restaurant has an average score of 24 from 3 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that New Jing Hui Restaurant 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

06/07/2023 | Cycle Inspection / Initial Inspection | Score: 25 | Not Graded
  1. (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.
  2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  3. (Critical) Hot TCS food item not held at or above 140 °F.
  4. (Critical) Live roaches in facility's food or non-food area.
  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. 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.
03/08/2023 | Cycle Inspection / Re-inspection | Score: 13 | A
  1. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  2. Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
  3. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
  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.
10/27/2022 | Cycle Inspection / Initial Inspection | Score: 34 | Not Graded
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. (Critical) Hot TCS food item not held at or above 140 °F.
  3. (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.
  4. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  6. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
  7. Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

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