212 Steakhouse

316 East 53 Street
Manhattan, NY 10022
(929) 435-7300

Current Inspection Grade: Grade Pending

1. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
2. Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

1. Current letter grade or Grade Pending card not posted

1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
2. (Critical) Hot TCS food item not held at or above 140 °F.
3. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
3. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

1. (Critical) Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
2. (Critical) Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
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) 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) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
6. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
8. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

1. (Critical) Current valid permit, registration or other authorization to operate a Food Service Establishment (FSE) or Non-retail Food Processing Establishment (NRFP) not available.