Cycle Inspection / Initial Inspection
Aug 21, 2026
Official score: 35 · Understand this area’s scale
5 recorded violations
Official wording
Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Raw fruit or vegetable not properly washed prior to cutting or serving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Hot TCS food item not held at or above 140 °F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from NYC Department of Health and Mental Hygiene, Aug 21, 2026 · Original Source