Lyla’s Bodega

177 West 83 Street
Manhattan, NY 10024
(212) 799-1555

Current Inspection Grade: C

1. (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.
2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
3. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
4. (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.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
6. Wash hands sign not posted near or above hand washing sink.
7. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
8. 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.

1. Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)

1. Current letter grade or "Grade Pending" card not posted.

1. (Critical) Food Protection Certificate not held by supervisor of food operations.
2. (Critical) Hot food item not held at or above 140º F.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. (Critical) No facilities available to wash, rinse and sanitize utensils and/or equipment.
3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. (Critical) Food Protection Certificate not held by supervisor of food operations.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) No facilities available to wash, rinse and sanitize utensils and/or equipment.
2. (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
3. (Critical) Hot food item not held at or above 140º F.
4. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
6. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
7. Proper sanitization not provided for utensil ware washing operation.
8. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.