BARNARD COLLEGE - DIANA'S CENTER CAFE
GRADE AFriday, September 29, 2023
BARNARD COLLEGE - DIANA'S CENTER CAFE in Morningside Heights received a Grade A on their NYC health inspection on September 29, 2023, scoring 2 points. The inspection found 1 violation, including 1 critical.
Violations Cited
10F
Non-food Contact Surfaces Not Clean
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.
INDIRECT CONTAMINATION: Dirty non-food surfaces harbor pests and bacteria. Employees touch these surfaces then food. Accumulation attracts roaches and rodents. Creates reservoir of contamination that spreads throughout facility.
Clean all non-food surfaces regularly: Walls, ceilings, floors daily in food areas, Equipment exteriors, Storage shelves, Light fixtures monthly. Seal cracks. Repair damaged surfaces. Maintain cleaning schedule. Assign responsibilities.
Violations were cited in the following area(s).
BARNARD COLLEGE - DIANA'S CENTER CAFE — Inspection Questions
- Did BARNARD COLLEGE - DIANA'S CENTER CAFE pass their NYC health inspection on September 29, 2023?
- BARNARD COLLEGE - DIANA'S CENTER CAFE passed with an A grade on September 29, 2023 with a score of 2 points. The inspection found 1 violation(s).
- What critical violations did BARNARD COLLEGE - DIANA'S CENTER CAFE have?
- BARNARD COLLEGE - DIANA'S CENTER CAFE had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 10F mean in NYC restaurant inspections?
- NYC violation 10F (Non-food Contact Surfaces Not Clean) is a minor violation. Non-food contact surfaces or equipment not kept clean, not properly sealed, or not properly maintained. INDIRECT CONTAMINATION: Dirty non-food surfaces harbor pests and bacteria. Employees touch these surfaces then food. Accumulation attracts roaches and rodents. Creates reservoir of contamination that spreads throughout facility.