283 Columbus Avenue
Manhattan, NY 10023
(212) 393-4040
Current Inspection Grade: N
At A Glance
Angaar has an average score of 46 from 1 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Angaar 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
05/18/2023 | Cycle Inspection / Re-inspection | Score: 46 | C
- (Critical) No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- (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.
- Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
- 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.
07/18/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
- (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (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.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Live roaches in facility's food or non-food area.
- Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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