New York Butcher & Wine Bar

1 finding recorded on Jun 29, 2026. 1 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed the single-compartment dishwashing machine not reaching the required final rinse temperature of 165°F and not dispensing sanitizer. COS: PIC called for service during the inspection and will have the machine repaired.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed the single-compartment dishwashing machine not reaching the required final rinse temperature of 165°F and not dispensing sanitizer. COS: PIC called for service during the inspection and will have the machine repaired. Until the dishwasher is repaired, all dishes and utensils will be washed, rinsed, and sanitized in the 3-compartment sink. n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.