Club Wynn - Gera Gera
238 East 53 Street, Manhattan, NY 10022

CLUB WYNN - GERA GERA is a restaurant at 238 East 53 Street, Manhattan, NY 10022. The phone number is 2128880558. The cuisine type is Asian. The CAMIS is 41297910.


Inspections · CLUB WYNN - GERA GERA

Date Score Grade Inspection Type Violation Critical Flag
11/19/2015 13 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
11/19/2015 13 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
11/19/2015 13 A 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
11/19/2015 13 A Cycle Inspection / Initial Inspection 10H - Proper sanitization not provided for utensil ware washing operation. Not Critical
11/19/2015 13 A Cycle Inspection / Initial Inspection 10I - Single service item reused, improperly stored, dispensed; not used when required. Not Critical
11/19/2015 Smoke-Free Air Act / Initial Inspection 15L - Smoke free workplace smoking policy inadequate, not posted, not provided to employees. Not Critical
04/07/2015 19 B 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
04/07/2015 19 B Cycle Inspection / Re-inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
04/07/2015 19 B Cycle Inspection / Re-inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
02/26/2015 28 Cycle Inspection / Initial Inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
02/26/2015 28 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
02/26/2015 28 Cycle Inspection / Initial Inspection 06B - Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed. Critical
02/26/2015 28 Cycle Inspection / Initial Inspection 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Critical
06/24/2014 19 B Cycle Inspection / Re-inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
06/24/2014 19 B Cycle Inspection / Re-inspection 06B - Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed. Critical
06/24/2014 19 B Cycle Inspection / Re-inspection 06E - Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Critical
06/24/2014 19 B 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
05/15/2014 17 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
05/15/2014 17 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
05/15/2014 17 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
01/10/2014 9 C Cycle Inspection / Reopening Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
01/10/2014 9 C Cycle Inspection / Reopening Inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
01/09/2014 49 Cycle Inspection / Re-inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
01/09/2014 49 Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
01/09/2014 49 Cycle Inspection / Re-inspection 05H - No facilities available to wash, rinse and sanitize utensils and/or equipment. Critical
01/09/2014 49 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
01/09/2014 49 Cycle Inspection / Re-inspection 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used. Not Critical
01/09/2014 49 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
12/05/2013 18 Cycle Inspection / Initial Inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
12/05/2013 18 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
12/05/2013 18 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
12/05/2013 18 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
07/03/2013 27 B Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
07/03/2013 27 B Cycle Inspection / Re-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
07/03/2013 27 B 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
07/03/2013 27 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
07/03/2013 27 B Cycle Inspection / Re-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
05/09/2013 33 Cycle Inspection / Initial Inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
05/09/2013 33 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
05/09/2013 33 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
05/09/2013 33 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
05/09/2013 33 Cycle Inspection / Initial Inspection 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used. Not Critical
05/09/2013 33 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
05/09/2013 33 Cycle Inspection / Initial Inspection 10D - Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes. Not Critical