Havana Central

151 West 46 Street
Manhattan, NY 10036
(212) 398-7440

Current Inspection Grade: A
Current Grade: A
Last Graded: 03/31/2022
 
 

At A Glance

Havana Central has an average score of 21 from 2 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Havana Central 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

06/21/2023 | Cycle Inspection / Initial Inspection | Score: 33 | Not Graded
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  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) 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. 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.
  5. 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.
  6. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
03/31/2022 | Cycle Inspection / Initial Inspection | Score: 9 | A
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  3. Food contact surface not properly maintained.

Be the first to comment

Leave a Reply

Your email address will not be published.


*