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NAKS

201 1 AVENUE, Manhattan, NY 10003 · Restaurant (Filipino)

8 inspections

  1. Inter-Agency Task Force / Initial Inspection

    0 infractions

  2. Administrative Miscellaneous / Re-inspection

    1 infraction

    • 20-06: Current letter grade or Grade Pending card not posted
      • Not Critical
  3. Cycle Inspection / Re-inspection

    5 infractions

    • 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
      • Not Critical
    • 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
      • Critical
    • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
      • Critical
    • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
      • Critical
    • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
      • Critical
  4. Trans Fat / Re-inspection

    1 infraction

    • 16-02: The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
  5. Cycle Inspection / Initial Inspection

    5 infractions

    • 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
    • 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
      • 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
    • 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
  6. Administrative Miscellaneous / Initial Inspection

    1 infraction

    • 20-06: Current letter grade or Grade Pending card not posted
      • Not Critical
  7. Pre-permit (Operational) / Re-inspection

    3 infractions

    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
      • Not 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
  8. Pre-permit (Operational) / Initial Inspection

    7 infractions

    • 10A: Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
      • Not Critical
    • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
      • Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
      • Not Critical
    • 04K: Evidence of rats or live rats in establishment's food or non-food areas.
      • Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • 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