Coffee Shop
3424 Kossuth Avenue, Bronx, NY 10467

COFFEE SHOP is a restaurant at 3424 Kossuth Avenue, Bronx, NY 10467. The phone number is 7185193965. The cuisine type is American. The CAMIS is 41238222.


Inspections · COFFEE SHOP

Date Score Grade Inspection Type Violation Critical Flag
08/24/2015 25 B Cycle Inspection / Re-inspection 02B - Hot food item not held at or above 140º F. Critical
08/24/2015 25 B Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
08/24/2015 25 B Cycle Inspection / Re-inspection 06A - Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. Critical
08/24/2015 25 B Cycle Inspection / Re-inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
08/24/2015 Trans Fat / Re-inspection 16A - A food containing artificial trans fat, with 0.5 grams or more of trans fat per serving, is being stored, distributed, held for service, used in preparation of a menu item, or served. Not Critical
08/04/2015 24 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
08/04/2015 24 Cycle Inspection / Initial 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
08/04/2015 24 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
08/04/2015 24 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
12/31/2014 5 A Cycle Inspection / Re-inspection 10H - Proper sanitization not provided for utensil ware washing operation. Not Critical
12/18/2014 17 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
12/18/2014 17 Cycle Inspection / Initial 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
12/18/2014 17 Cycle Inspection / Initial Inspection 09C - Food contact surface not properly maintained. Not Critical
07/31/2014 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
07/31/2014 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
07/16/2014 30 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
07/16/2014 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
07/16/2014 30 Cycle Inspection / Initial Inspection 04A - Food Protection Certificate not held by supervisor of food operations. Critical
07/16/2014 30 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
02/28/2014 12 A Cycle Inspection / Re-inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
02/28/2014 12 A Cycle Inspection / Re-inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical
02/28/2014 12 A Cycle Inspection / Re-inspection 09C - Food contact surface not properly maintained. Not Critical
02/05/2014 24 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
02/05/2014 24 Cycle Inspection / Initial 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
02/05/2014 24 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
02/05/2014 24 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
08/26/2013 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
08/26/2013 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
08/15/2013 24 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
08/15/2013 24 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
08/15/2013 24 Cycle Inspection / Initial Inspection 04A - Food Protection Certificate not held by supervisor of food operations. Critical