A

Toparepa

42 West 42 Street, Manhattan, NY 10036

Latin American Midtown-Midtown South (212) 203-9390

Grade A · as of Dec 18, 2019

Toparepa was last inspected on December 18, 2019 and scored 6 points (A range). Inspectors found 3 violations.

Latest inspection

December 18, 2019 · Pre-permit (Operational) · Re-inspection

A

Score: 6 points (A range)

3 general
  • GeneralFood handling

    Frozen food was being thawed the wrong way.

    Official wording (code 09B)

    Thawing procedures improper.

  • 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.

  • GeneralFacility upkeep

    Single-use items (cups, utensils, containers) were missing, reused, or left unprotected.

    Official wording (code 10H)

    Proper sanitization not provided for utensil ware washing operation.

ABDec 10, 2019: 484819/12Dec 18, 2019: 6619/12
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

2 inspections on record

  1. 48 48 points (C range)

    Pre-permit (Operational) · Initial Inspection

    Scored in the C 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.

    • 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.

    • CriticalFacility

      Not enough refrigeration or hot-holding equipment to keep food at safe temperatures.

      Official wording (code 05F)

      Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.

More in Midtown-Midtown South

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 7 years ago. Always confirm with the official record.