Patisserie Chanson

355 Greenwich Street
Manhattan, NY 10013
(631) 949-1968

Current Inspection Grade: A
Current Grade: A
Last Graded: 05/25/2022
 
 

At A Glance

Patisserie Chanson has an average score of 24 from 2 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Patisserie Chanson 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

05/25/2022 | Pre-permit (Operational) / Re-inspection | Score: 13 | A
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
05/09/2022 | Pre-permit (Operational) / Initial Inspection | Score: 35 | Not Graded
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  3. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
  4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  5. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  7. Food contact surface not properly maintained.
  8. Accurate thermometer not provided in refrigerated or hot holding equipment.

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