11368, Queens, JUNCTION BLVD, 3514
Latin American
Evidence of mice or live mice in establishment's food or non-food areas.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
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.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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 Protection Certificate (FPC) not held by manager or supervisor of food operations.
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.
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
Evidence of mice or live mice in establishment's food or non-food areas.
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
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.
Evidence of mice or live mice in establishment's food or non-food areas.
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
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.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.