866 3 Avenue
Manhattan, NY 10022
(212) 644-1300
Current Inspection Grade: A
At A Glance
Table 866 @ Courtyard Marriott has an average score of 13 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Table 866 @ Courtyard Marriott 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
02/24/2023 | Cycle Inspection / Re-inspection | Score: 12 | A
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
02/24/2023 | Administrative Miscellaneous / Re-inspection
- “Choking first aid” poster not posted. “Alcohol and pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
10/13/2022 | Cycle Inspection / Initial Inspection | Score: 18 | 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 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.
08/12/2021 | Cycle Inspection / Initial Inspection | Score: 9 | A
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Accurate thermometer not provided in refrigerated or hot holding equipment.
- 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.
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