BLUE MOUNTAIN

396 3 AVENUE, Manhattan, NY 10016 · Restaurant (Japanese)

6 inspections

1. Cycle Inspection / Re-inspectionSep 28, 2026

   7 infractions

   • 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
     • Not Critical
   • 10H: Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
     • Not 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
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • 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
   • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
     • Critical
2. Administrative Miscellaneous / Initial InspectionJun 11, 2026

   1 infraction

   • 20-06: Current letter grade or Grade Pending card not posted
     • Not Critical
3. Cycle Inspection / Initial InspectionFeb 11, 2026

   6 infractions

   • 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
   • 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
   • 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
     • Not Critical
   • 10H: Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
     • Not Critical
   • 04E: Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
     • Critical
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
4. Cycle Inspection / Re-inspectionOct 23, 2025

   5 infractions

   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not Critical
   • 02B: Hot TCS food item not held at or above 140 °F.
     • Critical
   • 09B: Thawing procedure improper.
     • Not Critical
   • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
     • Critical
   • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
     • Critical
5. Cycle Inspection / Initial InspectionAug 6, 2025

   9 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
   • 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
   • 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
   • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
     • Not Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not 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
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
   • 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
6. Pre-permit (Operational) / Initial InspectionJan 18, 2024

   1 infraction

   • 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