China Gourmet

877a 8 Avenue
Manhattan, NY 10019
(646) 267-1157

Current Inspection Grade: B
Current Grade: B
Last Graded: 11/18/2022
 
 

At A Glance

China Gourmet has an average score of 26.75 from 4 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that China Gourmet 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

12/28/2022 | Pre-permit (Operational) / Second Compliance Inspection | Score: 12 | Not Graded
  1. (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.
  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.
12/14/2022 | Pre-permit (Operational) / Compliance Inspection | Score: 32 | Not Graded
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  2. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  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 rats or live rats 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. Thawing procedure improper.
  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.
11/18/2022 | Pre-permit (Operational) / Re-inspection | Score: 16 | B
  1. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
  3. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
  4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
11/02/2022 | Pre-permit (Operational) / Initial Inspection | Score: 47 | 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) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. (Critical) Hot TCS food item not held at or above 140 °F.
  4. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
  5. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  6. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
  7. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  8. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  9. 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.

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