If there's anything Le Bernardin's C-territory score from the Health Department (which the restaurant quickly turned into an A) or the restaurateur complaints of arbitrary and sometimes predatory inspections and violations have taught us, it's that you can't take a restaurant inspection at face value. Inspectors can be inconsistent, moody, on the hunt for any kind of violation in order to schedule a repeat visit. Still, when a restaurant as lauded as Corton in Tribeca earns 48 violation points, as they did yesterday, one takes notice.
To be honest, the thought of restraining that Paul Liebrandt with gloves and a hairnet seems just silly, but here are their violations:
1) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
2) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
3) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4) Records and logs not maintained to demonstrate that HACCP plan has been properly implemented.
5) Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
· Restaurant Inspection [Official Site]