Le Petit Parisien

151 Malcolm X Boulevard
Manhattan, NY 10026
(917) 262-0524

Current Inspection Grade: B

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) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
3. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (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.
3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
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.
6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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 food item not held at or above 140º F.
3. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
4. Proper sanitization not provided for utensil ware washing operation.

1. (Critical) Hot food item not held at or above 140º F.
2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.