WORLD YACHT DUCHESS
PIER 81, Manhattan, NY 10036 · Restaurant (American)
6 inspections
- Cycle Inspection / Initial Inspection
1 infraction
- 10B: 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.
- Not Critical
- 10B: 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.
- Administrative Miscellaneous / Initial Inspection
1 infraction
- 20E: Letter grade or Grade Pending card not conspicuously posted and visible to passersby.
- Not Critical
- 20E: Letter grade or Grade Pending card not conspicuously posted and visible to passersby.
- Cycle Inspection / Re-inspection
3 infractions
- 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Critical
- 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Not Critical
- 04N: Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
- Critical
- 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Cycle Inspection / Initial Inspection
3 infractions
- 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- Critical
- 02B: Hot food item not held at or above 140º F.
- Critical
- 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Critical
- 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- Cycle Inspection / Initial Inspection
1 infraction
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Cycle Inspection / Re-inspection
3 infractions
- 06A: Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- Critical
- 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.
- Not Critical
- 10E: Accurate thermometer not provided in refrigerated or hot holding equipment.
- Not Critical
- 06A: Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.