Lavagna
545 EAST 5 STREET, 10009
Italian
2129791005
AScore: 7
Last inspected: May 30, 2024
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
June 17, 2026
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 27
02BHot TCS food item not held at or above 140 °F.
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.
04CFood worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
10BAnti-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.
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.
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
May 30, 2024
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 7
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
10BAnti-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.
September 13, 2022
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 12
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.
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.