119 Chambers Street
Manhattan, NY 10007
(212) 233-8338
Current Inspection Grade: Grade Pending
At A Glance
Jr Sushi has an average score of 36.5 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Jr Sushi 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.
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
04/09/2024 | Pre-permit (Operational) / Re-inspection | Score: 40 | Grade Pending
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
- (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.
- (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.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
03/01/2024 | Pre-permit (Operational) / Initial Inspection | Score: 33 | Not Graded
- (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.
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 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.
03/01/2024 | Administrative Miscellaneous / Initial Inspection
- Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
- Failure to display required signage about plastic straw availability
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