New York City, NY - Health department officials identified compliance problems at the Cornell Center of New York during an inspection on 07/30/2025.
the Cornell Center of New York is positioned at 6 East 44 Street Manhattan Ny in the Midtown area, drawing neighborhood patrons and tourists.
The inspection report documents: "06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical: critical). 05d. No hand washing facility." Health officials note that these violations need attention to maintain proper compliance.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Hand washing violations directly impact food safety and customer health protection Data compiled by food safety institutions reveals that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. Per CDC Hand Hygiene Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Data compiled by food safety institutions reveals that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in Food Safety Modernization Act, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| Census Tract | 009400 |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| PHONE | 2129860300 |
| ACTION | Violations were cited in the following area(s). |
| ZIPCODE | 10017 |
| BIN | 1035364 |
| STREET | EAST 44 STREET |
| NTA | MN17 |
| Longitude | -73.979538161979 |
| DBA | THE CORNELL CENTER OF NEW YORK |
| SCORE | 34 |
| CUISINE DESCRIPTION | American |
| Latitude | 40.754597515576 |
| CAMIS | 40388640 |
| BBL | 1012780065 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Community Board | 105 |
| BUILDING | 6 |
| Council District | 04 |
| VIOLATION CODES | 06D; 05D; 04A; 02G |
| ALL VIOLATIONS | 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 05D: 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. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 02G: 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. |
This inspection was conducted on July 30, 2025.
Chicago Department of Public Health
The following violations were found: 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 05D: 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. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 02G: 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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
