International Gourmet Kitchen Degrades its Sanitary Rating
505 8 AVENUE
New York, NY 10018
Health Inspection Reports
7/15/2015 | 2 Violations | Rating 4.75/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
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.
3/24/2015 | 1 Violations | Rating 5/5
No violations were recorded at the time of this inspection.
12/29/2014 | 4 Violations | Rating 4.5/5
Food worker does not wash hands thoroughly after using the toilet, coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Thawing procedures improper.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
12/9/2014 | 2 Violations | Rating 4.75/5
Wiping cloths soiled or not stored in sanitizing solution.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
6/30/2014 | 1 Violations | Rating 5/5
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.
5/16/2014 | 2 Violations | Rating 4.5/5
Precooked potentially hazardous food from commercial food processing establishment that is supposed to be heated, but is not heated to 140º F within 2 hours.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
12/11/2013 | 2 Violations | Rating 4.5/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Wiping cloths soiled or not stored in sanitizing solution.
11/18/2013 | 4 Violations | Rating 4.25/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
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.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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.
11/15/2012 | 1 Violations | Rating 4.75/5
Hot food item not held at or above 140º F.
4/2/2012 | 1 Violations | Rating 4.75/5
Hot food item not held at or above 140º F.
3/22/2012 | 3 Violations | Rating 4.25/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
11/15/2011 | 4 Violations | Rating 4.75/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Canned food product observed dented and not segregated from other consumable food items.
Food contact surface not properly maintained.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
10/27/2011 | 4 Violations | Rating 4.25/5
Food Protection Certificate not held by supervisor of food operations.
Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.