CHEF TAN

37 SAINT MARKS PLACE, Manhattan, NY 10003 · Restaurant (Chinese)

7 inspections

1. Cycle Inspection / Re-inspectionJan 6, 2026

   8 infractions

   • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
     • Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • 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
   • 04K: Evidence of rats or live rats in establishment's food or non-food areas.
     • 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
   • 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
   • 04M: Live roaches in facility's food or non-food area.
     • Critical
2. Cycle Inspection / Initial InspectionJun 30, 2025

   7 infractions

   • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
     • 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
   • 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
   • 04M: Live roaches in facility's food or non-food area.
     • Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • 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
   • 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
     • Not Critical
3. Cycle Inspection / Re-inspectionFeb 19, 2025

   10 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
   • 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
     • Not 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
   • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
     • Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not Critical
   • 09E: Wash hands sign not posted near or above hand washing sink.
     • Not Critical
   • 04M: Live roaches in facility's food or non-food area.
     • Critical
   • 06A: 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
   • 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
4. Cycle Inspection / Initial InspectionJul 29, 2024

   9 infractions

   • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
     • Critical
   • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
     • Critical
   • 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
     • 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
   • 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
   • 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
   • 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
   • 05B: Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm
     • Critical
5. Pre-permit (Operational) / Re-inspectionMar 21, 2023

   3 infractions

   • 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
   • 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
   • 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
     • Critical
6. Pre-permit (Operational) / Reopening InspectionJan 11, 2023

   6 infractions

   • 10A: Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
     • 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
   • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
     • Critical
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • 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
7. Pre-permit (Operational) / Initial InspectionJan 9, 2023

   7 infractions

   • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
     • 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
   • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
     • Critical
   • 06B: Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
     • 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