Aba Sushi

1588 York Avenue
Manhattan, NY 10028
(212) 535-5798

Current Inspection Grade: Grade Pending

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. 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.
4. Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
5. Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.

1. (Critical) Live roaches in facility's food or non-food area.
2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
3. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
4. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
6. 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.

1. (Critical) Food, food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
2. (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.
3. (Critical) Written Standard Operating Procedure (SOP) approved by the Department for refillable, reusable containers not available at the time of inspection. Container construction improper
4. (Critical) Sewage disposal system is not provided, improper, inadequate or unapproved.
5. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
6. (Critical) Hot TCS food item not held at or above 140 °F.
7. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
8. Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
9. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
10. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Hot TCS food item not held at or above 140 °F.
2. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
4. (Critical) Written Standard Operating Procedure (SOP) approved by the Department for refillable, reusable containers not available at the time of inspection. Container construction improper
5. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
6. (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.
7. 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.
8. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. Single service item reused, improperly stored, dispensed; not used when required.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.