Fordham Restaurant
2506 Grand Concourse, Bronx, NY 10458

Fordham Restaurant is a restaurant at 2506 Grand Concourse, Bronx, NY 10458. The phone number is 7185844300. The cuisine type is American. The CAMIS is 41585663.


Inspections · Fordham Restaurant

Date Score Grade Inspection Type Violation Critical Flag
06/18/2015 12 A Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
06/18/2015 12 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
06/18/2015 12 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
12/06/2014 0 A Cycle Inspection / Re-inspection No violations were recorded at the time of this inspection. Not Applicable
11/19/2014 10 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
11/19/2014 10 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
05/28/2014 11 A Cycle Inspection / Re-inspection 02B - Hot food item not held at or above 140º F. Critical
05/28/2014 11 A 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
05/28/2014 11 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
05/02/2014 22 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
05/02/2014 22 Cycle Inspection / Initial Inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
05/02/2014 22 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
11/27/2013 11 A Cycle Inspection / Re-inspection 04N - Filth flies or food/refuse/sewage-associated (FRSA) flies present in facilitys food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies. Critical
11/27/2013 11 A 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
11/27/2013 11 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
11/14/2013 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
11/14/2013 20 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
11/14/2013 20 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
11/14/2013 20 Cycle Inspection / Initial Inspection 10J - ''''Wash hands sign not posted at hand wash facility. Not Critical
06/27/2013 13 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
06/27/2013 13 A 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
06/27/2013 13 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
06/10/2013 20 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
06/10/2013 20 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
06/10/2013 20 Cycle Inspection / Initial Inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical
06/10/2013 20 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
01/23/2013 22 B Cycle Inspection / Re-inspection 02B - Hot food item not held at or above 140º F. Critical
01/23/2013 22 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
01/23/2013 22 B Cycle Inspection / Re-inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
01/23/2013 22 B Cycle Inspection / Re-inspection 09B - Thawing procedures improper. Not Critical
12/12/2012 26 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
12/12/2012 26 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
12/12/2012 26 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
12/12/2012 26 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