A

Manhattan Penthouse

80 5 Avenue, Manhattan, NY 10011

American West Village (212) 722-4422

Grade A · as of Feb 23, 2019

Manhattan Penthouse was last inspected on February 23, 2019 and scored 12 points (A range). Inspectors found 2 violations, 2 of them critical.

Latest inspection

February 23, 2019 · Cycle Inspection · Initial Inspection

A

Score: 12 points (A range)

2 critical
  • CriticalFood handling

    Workers touched ready-to-eat food with bare hands.

    Official wording (code 04C)

    Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

  • CriticalHygiene & sanitation

    Surfaces that touch food weren’t properly washed and sanitized.

    Official wording (code 06D)

    Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

ABJun 4, 2016: 191916/06Jan 27, 2017: 5517/01Sep 15, 2017: 9917/09Feb 23, 2019: 121219/02
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

5 inspections on record

  1. –

    Smoke-Free Air Act · Initial Inspection · Violations were cited in the following area(s)

    1 paperwork Show violations
    • PaperworkSmoke-free rules

      Workplace SFAA policy not prominently posted in workplace

  2. A 9 points (A range)

    Cycle Inspection · Initial Inspection

    1 critical1 general Show violations
    • CriticalFood handling

      Food was contaminated or cross-contaminated, or wasn’t thrown out when it should have been.

      Official wording (code 04H)

      Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

    • GeneralFacility upkeep

      Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

      Official wording (code 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.

  3. A 5 points (A range)

    Cycle Inspection · Re-inspection

    1 critical Show violations
    • CriticalHygiene & sanitation

      Surfaces that touch food weren’t properly washed and sanitized.

      Official wording (code 06D)

      Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

  4. 19 19 points (B range)

    Cycle Inspection · Initial Inspection

    Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.

    3 critical Show violations
    • CriticalFood handling

      Food was contaminated or cross-contaminated, or wasn’t thrown out when it should have been.

      Official wording (code 04H)

      Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

    • CriticalHygiene & sanitation

      Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).

      Official wording (code 06A)

      Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.

    • CriticalFood temperature

      Cold food was kept warmer than 41°F, where bacteria can grow.

      Official wording (code 02G)

      Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

More in West Village

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 8 years ago. Always confirm with the official record.