STOUT
GRADE ATuesday, March 22, 2022
Address
133 WEST 33 STREET
Manhattan, NY 10001
Cuisine
American
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
4 inspections
Violations Cited
⚠ CRITICAL
02B
Hot TCS Food Not Held at 140°F or Above
Hot food item not held at or above 140º F.
⚠️ Why This Matters
BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.
📋 Code Requirements
Maintain ALL hot foods at 140°F minimum. Check temperatures every 30 minutes for problem foods, every 2 hours otherwise. Use calibrated thermometers. Adjust equipment immediately if below 140°F. Reheat to 165°F if below temp for under 2 hours. DISCARD if below 140°F for over 2 hours.
CDC Risk Factor:
Improper Holding/Time & Temperature - CDC Risk Factor #3
NYC Health Code Article 81, Section 81.09(a)
Inspector's Action:
Violations were cited in the following area(s).