Chillin Restaurant

1261 Saint Nicholas Avenue
Manhattan, NY 10033
(646) 637-5754

Current Inspection Grade: Grade Pending

1. (Critical) Hot TCS food item not held at or above 140 °F.
2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. (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.
4. Thawing procedure improper.

1. Workplace SFAA policy not prominently posted in workplace.
2. Warning sign re dangers of hookah smoking not posted in each room or area of Non-Tobacco Hookah Establishment (NTHE) where smoking is allowed
3. Warning sign re dangers of hookah smoking not posted at or on each public entryway to Non-Tobacco Hookah Establishment (NTHE) patron
4. Sign prohibiting entry of persons under 21 years of age not posted at public entryway to Non-Tobacco Hookah Establishment (NTHE)
5. Flavored tobacco products sold, offered for sale

1. (Critical) Hot food item not held at or above 140º F.
2. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
3. (Critical) Food Protection Certificate not held by supervisor of food operations.
4. (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.
5. (Critical) Shellfish not from approved source, improperly tagged/labeled; tags not retained for 90 days.
6. Proper sanitization not provided for utensil ware washing operation.
7. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
8. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
2. (Critical) Hot food item not held at or above 140º F.
3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
4. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
5. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
6. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
7. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.