Salumeria Beillese, Biricchino Rest
Last inspected: Jan 16, 2025
78
Score
Salumeria Beillese, Biricchino Rest in Manhattan, NY, has undergone three public health inspections, maintaining a consistent record of moderate-risk designations. During the most recent inspection on January 16, 2025, inspectors identified one critical violation regarding single-service articles and two minor violations involving equipment storage and surface maintenance.
3
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 16, 2025
Cycle Inspection / Initial Inspection
1 critical violation. 2 minor violations.
View 3 violations
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Single service article not provided. single service article reused or not protected from contamination when transported, stored, dispensed. drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
10H
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
78
Mar 12, 2024
Cycle Inspection / Re-inspection
3 critical violations. 2 minor violations.
View 5 violations
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Hot tcs food item not held at or above 140 °f.
02B
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
Thawing procedure improper.
09B
Pesticide not properly labeled or used by unlicensed individual. pesticide, other toxic chemical improperly used/stored. unprotected, unlocked bait station used.
08C
58
May 8, 2023
Cycle Inspection / Initial Inspection
2 critical violations.
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
After cooking or removal from hot holding, tcs food not cooled by an approved method whereby the internal temperature is reduced from 140 °f to 70 °f or less within 2 hours, and from 70 °f to 41 °f or less within 4 additional hours.
02H
74
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