Bobby Van's , Lea Wine Bar
Last inspected: Oct 10, 2024
78
Score
Bobby Van's, Lea Wine Bar in Manhattan, NY, has undergone three inspections, with the most recent assessment on October 10, 2024, resulting in a low-risk designation. The latest inspection identified one critical violation regarding hot food temperature control and two minor violations concerning equipment maintenance and drainage systems.
3
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 10, 2024
Cycle Inspection / Initial Inspection
1 critical violation. 2 minor violations.
View 3 violations
Hot tcs food item not held at or above 140 °f.
02B
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
10F
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
78
Mar 31, 2023
Cycle Inspection / Re-inspection
1 critical violation. 1 minor violation.
View 2 violations
Cold tcs food item held above 41 °f; smoked or processed fish held above 38 °f; intact raw eggs held above 45 °f; or reduced oxygen packaged (rop) tcs foods held above required temperatures except during active necessary preparation.
02G
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. condensation or liquid waste improperly disposed of.
10B
82
May 26, 2022
Cycle Inspection / Initial Inspection
6 critical violations. 1 minor violation.
View 7 violations
Hot food item not held at or above 140º f.
02B
Cold food item held above 41º f (smoked fish and reduced oxygen packaged foods above 38 ºf) except during necessary preparation.
02G
Evidence of mice or live mice present in facility's food and/or non-food areas.
04L
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Food worker does not wash hands thoroughly after using the toilet, coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands.
04D
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
06B
Facility not vermin proof. harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
08A
39
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