NY Lhasaliang Fen

Inspection history 3 visits

1. 2025
2. Failed Jul 10 Score 58 ▲1

   Cycle Inspection

   6 violations, 5 critical

   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Critical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored
   • Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140°F to 70°F or less within 2 hours, and from 70°F to 41°F or less within 4 additional hours
   • Critical Cold TCS food item held above 41°F; smoked or processed fish held above 38°F; intact raw eggs held above 45°F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation
   • Critical No handwashing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or warewashing area. Handwashing facility not accessible, obstructed or used for non-handwashing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device
   • Minor Nonfood-contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit
3. 2023
4. Passed Aug 31 Score 57 no change

   Pre-permit (Operational)

   2 violations, 1 critical

   • Critical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment's food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies
   • Minor Establishment is not free of harborage or conditions conducive to rodents, insects or other pests
5. Failed Aug 3 Starting score 57

   Pre-permit (Operational)

   9 violations, 5 critical

   • Critical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses
   • Critical Food-contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred
   • Critical Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed
   • Critical Food protection certificate (FPC) not held by manager or supervisor of food operations
   • Critical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer's refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor
   • Minor Design, construction, materials used or maintenance of food-contact surface improper. Surface not easily cleanable, sanitized and maintained
   • Minor Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance
   • Minor Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used
   • Minor Dishwashing and warewashing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient

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