Bobby Van's , Lea Wine Bar
230 PARK AVENUE, 10169
Steakhouse
2128675490
AScore: 13
Last inspected: October 10, 2024
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
October 10, 2024
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 13
02BHot TCS food item not held at or above 140 °F.
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.
March 31, 2023
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
AScore: 9
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.
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.
May 26, 2022
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 45
02BHot food item not held at or above 140º F.
02GCold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
04DFood worker does not wash hands thoroughly after using the toilet, coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands.
04LEvidence of mice or live mice present in facility's food and/or non-food areas.
06BTobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
08AFacility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.