Potluck Club
133 CHRYSTIE STREET, 10002
Asian/Asian Fusion
6465065715
NScore: 24
Last inspected: April 24, 2025
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
August 23, 2025
Inter-Agency Task Force / Initial Inspection
No violations were recorded at the time of this inspection.
NScore: 0
June 7, 2025
Inter-Agency Task Force / Initial Inspection
No violations were recorded at the time of this inspection.
NScore: 0
May 17, 2025
Inter-Agency Task Force / Initial Inspection
No violations were recorded at the time of this inspection.
NScore: 0
April 24, 2025
Pre-permit (Operational) / Initial Inspection
Violations were cited in the following area(s).
NScore: 24
02BHot TCS food item not held at or above 140 °F.
02FMeat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
10FNon-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.
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
August 30, 2023
Pre-permit (Operational) / Initial Inspection
Violations were cited in the following area(s).
NScore: 29
02GCold 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.
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
06CFood, 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.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
09BThawing procedure improper.