SAVOUR SICHUAN (Health Operation# 50018468) is a foood service establishment inspected by New York City Department of Health and Mental Hygiene (DOHMH). The last inspected date is December 7, 2017.
CAMIS Number | 50018468 |
Doing Business As Name | SAVOUR SICHUAN |
Address |
108 W 39th St Manhattan NY 10018 |
Cuisine | Chinese |
Phone | 2122217237 |
Score | 43 |
Grade | C |
Grade Date | 12/07/2017 |
Date: 2017-12-07 | Type: Cycle Inspection / Re-inspection | Score: 43 | Grade: C |
Violations: Violations were cited in the following area(s). - 02B (Critical) : Hot food item not held at or above 140º F. - 06E (Critical) : Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. - 06A (Critical) : Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. - 04L (Critical) : Evidence of mice or live mice present in facility's food and/or non-food areas. - 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. - 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service. - 10F : 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. - 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. |
|||
Date: 2017-08-23 | Type: Cycle Inspection / Initial Inspection | Score: 18 | |
Violations: Violations were cited in the following area(s). - 06A (Critical) : Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. - 04L (Critical) : Evidence of mice or live mice present in facility's food and/or non-food areas. - 10F : 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. - 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. |
|||
Date: 2017-04-03 | Type: Cycle Inspection / Re-inspection | Score: 33 | Grade: C |
Violations: Violations were cited in the following area(s). - 02B (Critical) : Hot food item not held at or above 140º F. - 04L (Critical) : Evidence of mice or live mice present in facility's food and/or non-food areas. - 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. - 08C : Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used. - 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. |
|||
Date: 2017-03-06 | Type: Administrative Miscellaneous / Initial Inspection | ||
Violations: Violations were cited in the following area(s). - 20F : Current letter grade card not posted. - 06A (Critical) : Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. - 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. - 04L (Critical) : Evidence of mice or live mice present in facility's food and/or non-food areas. - 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. |
|||
Date: 2016-09-12 | Type: Administrative Miscellaneous / Re-inspection | ||
Violations: Violations were cited in the following area(s). - 20F : Current letter grade card not posted. - 04L (Critical) : Evidence of mice or live mice present in facility's food and/or non-food areas. - 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. - 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service. - 04H (Critical) : Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. - 10F : 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. - 10A : Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door. - 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. |
|||
Date: 2016-08-01 | Type: Administrative Miscellaneous / Initial Inspection | ||
Violations: Violations were cited in the following area(s). - 20F : Current letter grade card not posted. - 02B (Critical) : Hot food item not held at or above 140º F. - 06F (Critical) : Wiping cloths soiled or not stored in sanitizing solution. |
|||
Date: 2016-03-07 | Type: Cycle Inspection / Re-inspection | Score: 65 | Grade: C |
Violations: Violations were cited in the following area(s). - 04L (Critical) : Evidence of mice or live mice present in facility's food and/or non-food areas. - 04H (Critical) : Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. - 04J (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. - 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. - 05F (Critical) : Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures. - 08A : Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. |
|||
Date: 2016-02-24 | Type: Cycle Inspection / Initial Inspection | Score: 21 | |
Violations: Violations were cited in the following area(s). - 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. |
Operation Name | Facility Address | Last Inspection |
---|---|---|
KUNG FU KITCHEN | 610 8th Ave, Manhattan, NY 10018 | 2018-01-23 |
SZECHUAN GOURMET | 21 West 39 Street, Manhattan, NY 10018 | 2017-12-20 |
ZEST SZECHUAN | 45 W 39th St, Manhattan, NY 10018 | 2017-12-08 |
MAIN NOODLE HOUSE | 1011 6th Ave, Manhattan, NY 10018 | 2017-12-08 |
FU XING RESTAURANT273 | 273 W 38th St, Manhattan, NY 10018 | 2017-12-01 |
SHANGHAI BROADWAY RESTAURANT | 150 West 36 Street, Manhattan, NY 10018 | 2017-11-13 |
TASTE KITCHEN | 316 W 36th St, Manhattan, NY 10018 | 2017-10-18 |
LAN SHENG RESTAURANT | 128 W 36th St, Manhattan, NY 10018 | 2017-09-22 |
BANK OF CHINA CAFETERIA | 1045 Avenue of Americas, Manhattan, NY 10018 | 2017-09-19 |
CHEF YU / AZUKI | 520 8 Avenue, Manhattan, NY 10018 | 2017-08-14 |
Please comment or provide details below to improve the information on SAVOUR SICHUAN.
Data Provider | New York City Department of Health and Mental Hygiene (DOHMH) |
Jurisdiction | New York City |
This dataset includes 80k food service establishments inspected by New York City Department of Health and Mental Hygiene (DOHMH).