72ND EATERY

Order for delivery

Inspection history

1. Jun 30, 2025

   A
   2 violations

   • Critical:After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
   • 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.

2. Mar 11, 2025

   ✓
   2 violations

   • 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.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

3. Mar 3, 2025

   ✕
   8 violations

   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Critical:Hot TCS food item not held at or above 140 °F.
   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • 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.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

4. Feb 5, 2024

   ✕
   3 violations

   • 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.
   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

5. Feb 2, 2024

   ✕
   7 violations

   • Critical:Evidence of mice or live mice in establishment's food or non-food areas.
   • Critical:Hot TCS food item not held at or above 140 °F.
   • Critical:Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • Critical:Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
   • Critical: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.
   • Critical:Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

6. Dec 1, 2022

   ✕
   3 violations

   • Critical:Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • 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.
   • Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

7. Aug 30, 2022

   ✕
   6 violations

   • Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
   • Critical:Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
   • Critical:Hot TCS food item not held at or above 140 °F.
   • Critical:Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
   • Critical:Live roaches in facility's food or non-food area.
   • Critical:Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.