663 Lexington Avenue
Manhattan, NY 10022
(212) 244-1111
Current Inspection Grade: A
At A Glance
Just Salad has an average score of 10 from 2 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Just Salad consistently maintains 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
04/19/2023 | Cycle Inspection / Initial Inspection | Score: 9 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
04/11/2022 | Cycle Inspection / Re-inspection | Score: 11 | A
- (Critical) Hot food item not held at or above 140º F.
- 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.
- Food contact surface not properly maintained.
03/24/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
- (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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