LEE CHUNG CAFE

82 MADISON STREET, Manhattan, NY 10002 · Restaurant (Chinese)

11 inspections

1. Cycle Inspection / Initial InspectionSep 13, 2019

   7 infractions

   • 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
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
   • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
     • Not Critical
   • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
     • Critical
   • 02B: Hot food item not held at or above 140º F.
     • Critical
   • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
     • Critical
   • 04M: Live roaches present in facility's food and/or non-food areas.
     • Critical
2. Cycle Inspection / Re-inspectionMay 23, 2019

   3 infractions

   • 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
   • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
     • Not Critical
   • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
     • Critical
3. Cycle Inspection / Initial InspectionApr 29, 2019

   2 infractions

   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
   • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
     • Critical
4. Cycle Inspection / Re-inspectionJan 3, 2019

   3 infractions

   • 10D: Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
     • 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
   • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
     • Critical
5. Cycle Inspection / Initial InspectionNov 27, 2018

   4 infractions

   • 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
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
   • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
     • Critical
   • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
     • Not Critical
6. Cycle Inspection / Re-inspectionJun 22, 2018

   3 infractions

   • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
     • 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
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
7. Cycle Inspection / Initial InspectionJun 8, 2018

   4 infractions

   • 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
   • 04L: Evidence of mice or live mice present in facility's food and/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: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
     • Not Critical
8. Cycle Inspection / Re-inspectionJan 19, 2018

   2 infractions

   • 06B: Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
     • Critical
   • 09B: Thawing procedures improper.
     • Not Critical
9. Cycle Inspection / Initial InspectionNov 29, 2017

   3 infractions

   • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
     • Critical
   • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
     • Not Critical
   • 06A: Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
     • Critical
10. Cycle Inspection / Re-inspectionMay 4, 2017

    2 infractions

    • 02G: Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during 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
11. Cycle Inspection / Initial InspectionApr 3, 2017

    7 infractions

    • 02B: Hot food item not held at or above 140º F.
      • Critical
    • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
      • Critical
    • 05D: Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical
    • 04L: Evidence of mice or live mice present in facility's food and/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
    • 04M: Live roaches present in facility's food and/or non-food areas.
      • Critical