IMPACT KITCHEN

1123 BROADWAY, Manhattan, NY 10010 · Restaurant (American)

5 inspections

1. Cycle Inspection / Compliance Inspection24 juin 2026

   8 infractions

   • 02B: Hot TCS food item not held at or above 140 °F.
     • Critical
   • 02G: 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
   • 04N: 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.
     • Critical
   • 03I: Juice packaged on premises with no or incomplete label, no warning statement
     • Critical
   • 28-05: Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away
     • Not Critical
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
   • 06C: 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.
     • Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not Critical
2. Administrative Miscellaneous / Re-inspection7 avr. 2026

   1 infraction

   • 28-04: Equipment used for ROP not approved by the Department
     • Not Critical
3. Cycle Inspection / Re-inspection7 avr. 2026

   7 infractions

   • 02B: Hot TCS food item not held at or above 140 °F.
     • Critical
   • 10F: Non-food 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.
     • Not Critical
   • 03I: Juice packaged on premises with no or incomplete label, no warning statement
     • Critical
   • 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
     • Critical
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
   • 02G: 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
   • 06G: HACCP plan not approved or approved HACCP plan not maintained on premises.
     • Critical
4. Cycle Inspection / Initial Inspection8 déc. 2025

   9 infractions

   • 02B: Hot TCS food item not held at or above 140 °F.
     • Critical
   • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
     • Critical
   • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
     • Critical
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
   • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
     • Not Critical
   • 10F: Non-food 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.
     • Not Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not Critical
   • 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
     • Critical
   • 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
     • Critical
5. Pre-permit (Non-operational) / Initial Inspection9 juin 2025

   2 infractions

   • 10F: Non-food 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.
     • Not Critical
   • 06C: 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.
     • Critical