West Place

1288 Amsterdam Avenue
Manhattan, NY 10027
(212) 932-9390

Current Inspection Grade: B
Current Grade: B
Last Graded: 10/31/2022
 
 

At A Glance

West Place has an average score of 25.67 from 3 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that West Place 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

01/09/2024 | Cycle Inspection / Initial Inspection | Score: 30 | Not Graded
  1. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  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) Live roaches in facility's food or non-food area.
  4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  5. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
10/31/2022 | Pre-permit (Operational) / Re-inspection | Score: 21 | B
  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. (Critical) Hot TCS food item not held at or above 140 °F.
  3. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  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.
10/20/2022 | Pre-permit (Operational) / Initial Inspection | Score: 26 | Not Graded
  1. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  3. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  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.

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