Brandy Library Lounge
Last inspected: May 16, 2025
78
Score
The Brandy Library Lounge in Manhattan, NY, has undergone three inspections, with the most recent evaluation on May 16, 2025, resulting in a moderate risk designation. During this inspection, staff recorded one critical violation regarding food contact surfaces and two minor violations concerning ventilation and equipment maintenance. The facility has consistently maintained a moderate risk profile across its inspection history.
3
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
May 16, 2025
Cycle Inspection / Initial Inspection
1 critical violation. 2 minor violations.
View 3 violations
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
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
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
10D
78
Apr 19, 2023
Cycle Inspection / Re-inspection
2 critical violations.
View 2 violations
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. condiments not in single-service containers or dispensed directly by the vendor.
06C
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
74
May 25, 2022
Cycle Inspection / Initial Inspection
6 critical violations. 1 minor violation.
View 7 violations
Shellfish not from approved source, improperly tagged/labeled; tags not retained for 90 days.
03B
Hot food item not held at or above 140º f.
02B
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.
05D
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
06C
Cold food item held above 41º f (smoked fish and reduced oxygen packaged foods above 38 ºf) except during necessary preparation.
02G
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Thawing procedures improper.
09B
39
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