LIVING ROOM SUSHI & STEAK HOUSE
GRADE AWednesday, March 6, 2024
Overview
LIVING ROOM SUSHI & STEAK HOUSE in Gravesend (East) Homecrest received a Grade A on their NYC health inspection on March 6, 2024, scoring 8 points. The inspection found 1 violation, including 1 critical.
Address
192 AVENUE U
Brooklyn, NY 11223
Cuisine
Steakhouse
Inspection Type
Pre-permit (Operational) / Re-inspection
Violations
1 total
⚠ 1 critical
Facility History
5 inspections
1 failures
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).
LIVING ROOM SUSHI & STEAK HOUSE — Inspection Questions
- Did LIVING ROOM SUSHI & STEAK HOUSE pass their NYC health inspection on March 6, 2024?
- LIVING ROOM SUSHI & STEAK HOUSE passed with an A grade on March 6, 2024 with a score of 8 points. The inspection found 1 violation(s).
- What critical violations did LIVING ROOM SUSHI & STEAK HOUSE have?
- LIVING ROOM SUSHI & STEAK HOUSE 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