654 Amsterdam Avenue
Manhattan, NY 10025
(212) 362-4659
Current Inspection Grade: A
Last Graded: 03/23/2022
At A Glance
Holy Schnitzel has an average score of 11 from 2 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Holy Schnitzel 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. In recent history, Holy Schnitzel has earned a Grade A on all its initial inspections. Well done.
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. In recent history, Holy Schnitzel has earned a Grade A on all its initial inspections. Well done.
Inspection History
04/26/2023 | Cycle Inspection / Initial Inspection | Score: 9 | A
- (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.
- 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.
- 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.
03/23/2022 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Food contact surface not properly maintained.
- Single service item reused, improperly stored, dispensed; not used when required.
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