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SEATTLE CAFE

1411 MADISON AVENUE, Manhattan, NY 10029 · Restaurant

Inspection summary

SEATTLE CAFE has been inspected 7 times by NYC Department of Health and Mental Hygiene (DOHMH) since August 10, 2007. The most recent inspection, on February 22, 2008, recorded 4 infractions.

1 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Handwashing and staff hygiene.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 5 times across 2 separate inspections, most recently on August 27, 2007. For example: Evidence of flying insects or live flying insects present in facility's food and/or non-food areas.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on September 19, 2007. For example: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 2 times on August 22, 2007. For example: "wash hands" sign not posted at hand wash facility.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on February 22, 2008. For example: Appropriately scaled metal stem-type thermometer not provided ore used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on August 27, 2007. For example: Canned food product observed severly dented.

About this data

These results come from NYC Department of Health and Mental Hygiene (DOHMH), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Accelerated Inspection Program / Initial Inspection

    4 infractions

    • 10C: Lighting inadequate. Fixture not shielded.
      • Not Critical
    • 04K: Appropriately scaled metal stem-type thermometer not provided ore used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
      • Critical
    • 02G: Cold food held above 41F (Smoked fish above 38F) except during necessary preparation.
      • Critical
    • 07A: Duties of an officer of the Department interfere with or obstructed.
      • Critical
  2. Trans Fat / Re-inspection

    0 infractions

  3. Accelerated Inspection Program / Initial Inspection

    4 infractions

    • 10B: Plumbing not properly installed or maintained: anti-siphonage or backflow prevention device not provide wher required: equipment or floor not properly drained: sewage disposal system in disrepair or not functioning properly.
      • Not Critical
    • 10C: Lighting inadequate. Fixture not shielded.
      • Not Critical
    • 10G: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
      • Not Critical
    • 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
      • Critical
  4. Trans Fat / Initial Inspection

    1 infraction

    • 16A: Cooking oil, shortening, margarine that contains 0.5 grams or more of artificial trans fat
  5. Accelerated Inspection Program / Initial Inspection

    6 infractions

    • 10B: Plumbing not properly installed or maintained: anti-siphonage or backflow prevention device not provide wher required: equipment or floor not properly drained: sewage disposal system in disrepair or not functioning properly.
      • Not Critical
    • 07A: Duties of an officer of the Department interfere with or obstructed.
      • Critical
    • 04O: Evidence of flying insects or live flying insects present in facility's food and/or non-food areas.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • Not Critical
    • 09A: Canned food product observed severly dented.
      • Not Critical
    • 02G: Cold food held above 41F (Smoked fish above 38F) except during necessary preparation.
      • Critical
  6. Accelerated Inspection Program / Initial Inspection

    5 infractions

    • 10M: "wash hands" sign not posted at hand wash facility.
      • Not Critical
    • 99B: Other general
      • Not Critical
    • 10B: Plumbing not properly installed or maintained: anti-siphonage or backflow prevention device not provide wher required: equipment or floor not properly drained: sewage disposal system in disrepair or not functioning properly.
      • Not Critical
    • 05D: Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure not provide at facility. Soap and an acceptable hand-drying device not provided.
      • Critical
    • 04A: Food Protection Certificate not held by supervisor of food operations.
      • Critical
  7. Cycle Inspection / Initial Inspection

    9 infractions

    • 04N: Evidence of roaches or live roaches present in facility's food and/or non-food areas.
      • Critical
    • 09D: Food contact surface not properly maintained.
      • Not Critical
    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 02G: Cold food held above 41F (Smoked fish above 38F) except during necessary preparation.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to vermin exist.
      • Not Critical
    • 10C: Lighting inadequate. Fixture not shielded.
      • Not Critical
    • 10B: Plumbing not properly installed or maintained: anti-siphonage or backflow prevention device not provide wher required: equipment or floor not properly drained: sewage disposal system in disrepair or not functioning properly.
      • Not Critical
    • 10G: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained.
      • Not Critical
    • 04O: Evidence of flying insects or live flying insects present in facility's food and/or non-food areas.
      • Critical

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