ERNST & YOUNG - 8TH FLOOR
GRADE AMonday, April 28, 2025
Overview
ERNST & YOUNG - 8TH FLOOR in Chelsea Hudson Yards received a Grade A on their NYC health inspection on April 28, 2025, scoring 5 points. The inspection found 1 violation, including 1 critical.
Address
1 MANHATTAN WEST
Manhattan, NY 10001
Cuisine
Coffee/Tea
Inspection Type
Pre-permit (Operational) / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
1 inspections
Violations Cited
⚠ CRITICAL
06C
Food not protected from contamination
Food, 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.
⚠️ Why This Matters
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
📋 Code Requirements
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
CDC Risk Factor:
Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:
Violations were cited in the following area(s).
ERNST & YOUNG - 8TH FLOOR — Inspection Questions
- Did ERNST & YOUNG - 8TH FLOOR pass their NYC health inspection on April 28, 2025?
- ERNST & YOUNG - 8TH FLOOR passed with an A grade on April 28, 2025 with a score of 5 points. The inspection found 1 violation(s).
- What critical violations did ERNST & YOUNG - 8TH FLOOR have?
- ERNST & YOUNG - 8TH FLOOR 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 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants