Sutton Cafe Restaurant
1026 First Avenue, Manhattan, NY 10022

SUTTON CAFE RESTAURANT is a restaurant at 1026 First Avenue, Manhattan, NY 10022. The phone number is 2124219184. The cuisine type is American. The CAMIS is 40391979.


Inspections · SUTTON CAFE RESTAURANT

Date Score Grade Inspection Type Violation Critical Flag
02/17/2016 11 A Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
02/17/2016 11 A Cycle Inspection / Initial Inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
08/19/2015 10 A Cycle Inspection / Re-inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
08/19/2015 10 A Cycle Inspection / Re-inspection 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
07/27/2015 25 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
07/27/2015 25 Cycle Inspection / Initial Inspection 04A - Food Protection Certificate not held by supervisor of food operations. Critical
07/27/2015 25 Cycle Inspection / Initial Inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical
07/27/2015 25 Cycle Inspection / Initial Inspection 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
02/19/2015 9 A Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
02/19/2015 9 A Cycle Inspection / Re-inspection 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
02/03/2015 46 Cycle Inspection / Initial Inspection 04M - Live roaches present in facility's food and/or non-food areas. Critical
02/03/2015 46 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
02/03/2015 46 Cycle Inspection / Initial Inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
02/03/2015 46 Cycle Inspection / Initial Inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
02/03/2015 46 Cycle Inspection / Initial Inspection 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
09/18/2014 12 A Cycle Inspection / Re-inspection 02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours. Critical
09/18/2014 12 A Cycle Inspection / Re-inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
09/08/2014 19 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
09/08/2014 19 Cycle Inspection / Initial Inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
09/08/2014 19 Cycle Inspection / Initial Inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
09/08/2014 19 Cycle Inspection / Initial Inspection 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
04/15/2014 12 A Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
04/15/2014 12 A Cycle Inspection / Re-inspection 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
04/15/2014 Administrative Miscellaneous / Re-inspection 22C - Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur. Not Critical
03/27/2014 34 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
03/27/2014 34 Cycle Inspection / Initial Inspection 04A - Food Protection Certificate not held by supervisor of food operations. Critical
03/27/2014 34 Cycle Inspection / Initial Inspection 04M - Live roaches present in facility's food and/or non-food areas. Critical
03/27/2014 34 Cycle Inspection / Initial Inspection 04O - Live animals other than fish in tank or service animal present in facility's food and/or non-food areas. Critical
03/27/2014 34 Cycle Inspection / Initial Inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
03/27/2014 34 Cycle Inspection / Initial Inspection 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
10/16/2013 12 A Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
10/16/2013 12 A Cycle Inspection / Re-inspection 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Critical
09/30/2013 30 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
09/30/2013 30 Cycle Inspection / Initial Inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
09/30/2013 30 Cycle Inspection / Initial Inspection 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
09/30/2013 30 Cycle Inspection / Initial Inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
05/10/2013 3 A Cycle Inspection / Re-inspection 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
04/18/2013 25 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
04/18/2013 25 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
04/18/2013 25 Cycle Inspection / Initial Inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
04/18/2013 25 Cycle Inspection / Initial Inspection 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
04/18/2013 Administrative Miscellaneous / Initial Inspection 22C - Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur. Not Critical