11365, Queens, HORACE HARDING EXPRESSWAY, 182-04
Bakery Products/Desserts
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Unclean or cracked whole eggs or unpasteurized liquid, frozen or powdered eggs kept or used.
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Wash hands sign not posted near or above hand washing sink.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Wash hands sign not posted near or above hand washing sink.
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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 not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.