Madame Bonte

318 East 84 Street
Manhattan, NY 10028
(347) 387-3747

Current Inspection Grade: A
Current Grade: A
Last Graded: 08/02/2022
 
 

At A Glance

Madame Bonte has an average score of 24.5 from 2 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Madame Bonte 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

08/02/2022 | Pre-permit (Operational) / Re-inspection | Score: 7 | A
  1. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
07/07/2022 | Pre-permit (Operational) / Initial Inspection | Score: 42 | Not Graded
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  3. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
  4. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  5. Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.
  6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  8. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  9. Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.

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