Indian · 132 East 61 Street · Manhattan 10065
B Grade B posted 2025-04-01 (score 19)
2025-04-01 · Pre-permit (Operational) / Re-inspection · Violations were cited · score 19 B
| Code | Description | Critical |
|---|---|---|
| 02B | Hot TCS food item not held at or above 140 °F. | Critical |
| 06F | Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | Critical |
| 10F | 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. | — |
| 10G | Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | — |
2025-03-10 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 55
| Code | Description | Critical |
|---|---|---|
| 02A | Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request. | Critical |
| 04A | Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | Critical |
| 04H | Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | Critical |
| 04L | Evidence of mice or live mice in establishment's food or non-food areas. | Critical |
| 06D | Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | Critical |
| 06E | Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | Critical |
| 08A | Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | — |
| 09E | Wash hands sign not posted near or above hand washing sink. | — |
| 10F | 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. | — |
| 10G | Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | — |
Inspectors recorded evidence of mice on 1 inspection: 2025-03-10
GRADE D
See this building's full record
1 Food Establishment complaint to 311 at this address in the last three years (most often: Rodents/Insects/Garbage) · complaints filed by the public; DOHMH investigates, outcomes aren't published.
Report to 311: Food poisoning · Food safety complaint
132 East 61 Street