West Place

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

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

At A Glance

West Place has an average score of 37 from 2 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that West Place may not be meeting the City and State guidelines for 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

10/31/2022 | Pre-permit (Operational) / Re-inspection | Score: 27 | Grade Pending
  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: 47 | Not Graded
  1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  2. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
  4. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  5. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  6. 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.
  7. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
  8. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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