228 West 47 Street
Manhattan, NY 10036
(646) 490-6924
Current Inspection Grade: A
At A Glance
The Rum House has an average score of 14.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that The Rum House 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
11/02/2022 | Cycle Inspection / Initial Inspection | Score: 7 | A
- (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
01/02/2020 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
- Proper sanitization not provided for utensil ware washing operation.
12/04/2019 | Cycle Inspection / Initial Inspection | Score: 24 | Not Graded
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Food Protection Certificate not held by supervisor of food operations.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Proper sanitization not provided for utensil ware washing operation.
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