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Regulatory Report
Food Safety Report: Knock Out Cafe, East 13 Street, Manhattan, NY, USA.
1 month ago • business
New York, 10009 New York, United States
Date Closed: Dec 18, 2025Reason for Closure:
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Hot TCS food item not held at or above 140 °F.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
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.
Evidence of mice or live mice in establishment's food or non-food areas.
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Source: New York City Environmental Health Department.
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