CHEF MIKES SUB SHOP AT URIS DELI (MAIN CAMPUS)
GRADE AThursday, February 27, 2025
CHEF MIKES SUB SHOP AT URIS DELI (MAIN CAMPUS) in Morningside Heights received a Grade A on their NYC health inspection on February 27, 2025, 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).
CHEF MIKES SUB SHOP AT URIS DELI (MAIN CAMPUS) — Inspection Questions
- Did CHEF MIKES SUB SHOP AT URIS DELI (MAIN CAMPUS) pass their NYC health inspection on February 27, 2025?
- CHEF MIKES SUB SHOP AT URIS DELI (MAIN CAMPUS) passed with an A grade on February 27, 2025 with a score of 2 points. The inspection found 1 violation(s).
- What critical violations did CHEF MIKES SUB SHOP AT URIS DELI (MAIN CAMPUS) have?
- CHEF MIKES SUB SHOP AT URIS DELI (MAIN CAMPUS) 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.