Did SPRING CAFE pass their NYC health inspection on March 25, 2022?

SPRING CAFE passed with an A grade on March 25, 2022 with a score of 12 points. The inspection found 2 violation(s).

What critical violations did SPRING CAFE have?

SPRING CAFE had 2 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 02A mean in NYC restaurant inspections?

NYC violation 02A (Food not cooked to required minimum temperature) is a critical violation. All potentially hazardous foods must be cooked to proper internal temperatures to kill harmful bacteria Undercooked food is a leading cause of foodborne illness, potentially causing severe illness or death

SPRING CAFE

GRADE A

Friday, March 25, 2022

Overview

SPRING CAFE in Tribeca Civic Center received a Grade A on their NYC health inspection on March 25, 2022, scoring 12 points. The inspection found 2 violations, including 2 critical.

Address

153 CENTRE STREET

Manhattan, NY 10013

Cuisine

Vegetarian

Inspection Type

Cycle Inspection / Initial Inspection

Violations

2 total

⚠ 2 critical

Facility History

7 inspections

Violations Cited

⚠ CRITICAL 02A

Food not cooked to required minimum temperature

Food not cooked to required minimum temperature.

⚠️ Why This Matters

Undercooked food is a leading cause of foodborne illness, potentially causing severe illness or death

📋 Code Requirements

Cook to minimum temps: Poultry 165°F, Ground meat 158°F, Pork/Beef/Lamb 145°F, Eggs 145°F, Fish 145°F

CDC Risk Factor: Inadequate Cooking

NYC Health Code Article 81, Section 81.09

📖 NYC Health Code 📚 FDA Food Code 🎓 CDC Info

⚠ CRITICAL 10F

Non-food Contact Surfaces Not Clean

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

⚠️ Why This Matters

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.

📋 Code Requirements

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.

CDC Risk Factor: Environmental Contamination

NYC Health Code Article 81, Section 81.23

📖 NYC Health Code 📚 FDA Food Code 🎓 CDC Info

Inspector's Action:

Violations were cited in the following area(s).

View Facility Profile →

SPRING CAFE — Inspection Questions

Did SPRING CAFE pass their NYC health inspection on March 25, 2022?: SPRING CAFE passed with an A grade on March 25, 2022 with a score of 12 points. The inspection found 2 violation(s).
What critical violations did SPRING CAFE have?: SPRING CAFE had 2 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 02A mean in NYC restaurant inspections?: NYC violation 02A (Food not cooked to required minimum temperature) is a critical violation. All potentially hazardous foods must be cooked to proper internal temperatures to kill harmful bacteria Undercooked food is a leading cause of foodborne illness, potentially causing severe illness or death
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.