Kurumazushi Restaurant
7 East 47 Street, Manhattan, NY 10017

KURUMAZUSHI RESTAURANT is a restaurant at 7 East 47 Street, Manhattan, NY 10017. The phone number is 2123172802. The cuisine type is Japanese. The CAMIS is 40546234.


Inspections · KURUMAZUSHI RESTAURANT

Date Score Grade Inspection Type Violation Critical Flag
03/16/2016 2 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
02/23/2016 23 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
02/23/2016 23 Cycle Inspection / Initial Inspection 04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment. Critical
02/23/2016 23 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
02/23/2016 23 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
06/10/2015 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
06/10/2015 12 A Cycle Inspection / Re-inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical
04/23/2015 20 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
04/23/2015 20 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
04/23/2015 20 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
04/14/2014 2 A Cycle Inspection / Initial Inspection 10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Not Critical
03/27/2013 12 A Cycle Inspection / Initial Inspection 04C - Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment. Critical
03/27/2013 12 A Cycle Inspection / Initial Inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical