China Red Gourment

118 Chambers Street
Manhattan, NY 10007
(212) 267-4015

Current Inspection Grade: A
Current Grade: A
Last Graded: 03/02/2022
 
 

At A Glance

China Red Gourment has an average score of 13.67 from 3 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that China Red Gourment 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.

Inspection History

03/06/2023 | Cycle Inspection / Initial Inspection | Score: 10 | A
  1. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  2. 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.
03/02/2022 | Cycle Inspection / Re-inspection | Score: 13 | A
  1. (Critical) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
  2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
01/25/2022 | Cycle Inspection / Initial Inspection | Score: 18 | Not Graded
  1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
  3. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
  4. Food contact surface not properly maintained.
  5. Thawing procedures improper.
  6. 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.

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