NOV 21
2019
PASS W/ CONDITIONS
1 violationDETAILS
SANITARY INSPECTION RECORD — NEW YORK CITY DOHMH
✕
HALAL BUFFET.
BEAT. 62/100
113-18 SUTPHIN BOULEVARD · QUEENS, NEW YORK CITY
Last inspected November 21, 2019 · passed with conditions
24 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
10
0 passed · 10 w/ conditions
VIOLATIONS
38
includes 24 critical
RECORDS COVER
2 YEARS
since Aug 2017
INSPECTION HISTORY
Current letter grade sign not posted.
JUN 42019PASS W/ CONDITIONS5 violations3 CRITICALDETAILS
JUN 4
2019
PASS W/ CONDITIONS
5 violations3 CRITICALDETAILS
Evidence of mice or live mice present in facility's food and/or non-food areas.
Hot food item not held at or above 140º F.
Proper sanitization not provided for utensil ware washing operation.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
APR 92019PASS W/ CONDITIONS5 violations3 CRITICALDETAILS
APR 9
2019
PASS W/ CONDITIONS
5 violations3 CRITICALDETAILS
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh fli
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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
Sewage disposal system improper or unapproved.
DEC 102018PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
DEC 10
2018
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
NOV 12018PASS W/ CONDITIONS3 violations1 CRITICALDETAILS
NOV 1
2018
PASS W/ CONDITIONS
3 violations1 CRITICALDETAILS
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
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
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
show all 10 inspections →
JUL 172018PASS W/ CONDITIONS3 violations3 CRITICALDETAILS
JUL 17
2018
PASS W/ CONDITIONS
3 violations3 CRITICALDETAILS
Hot food item not held at or above 140º F.
Live roaches present in facility's food and/or non-food areas.
Evidence of mice or live mice present in facility's food and/or non-food areas.
JUN 232018PASS W/ CONDITIONS8 violations6 CRITICALDETAILS
JUN 23
2018
PASS W/ CONDITIONS
8 violations6 CRITICALDETAILS
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Hot food item not held at or above 140º F.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap a
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
Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
JUN 232018PASS W/ CONDITIONS1 violationDETAILS
JUN 23
2018
PASS W/ CONDITIONS
1 violationDETAILS
Workplace SFAA policy not prominently posted in workplace
SEP 152017PASS W/ CONDITIONS2 violations2 CRITICALDETAILS
SEP 15
2017
PASS W/ CONDITIONS
2 violations2 CRITICALDETAILS
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh fli
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
AUG 102017PASS W/ CONDITIONS7 violations5 CRITICALDETAILS
AUG 10
2017
PASS W/ CONDITIONS
7 violations5 CRITICALDETAILS
No facilities available to wash, rinse and sanitize utensils and/or equipment.
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
Live roaches present in facility's food and/or non-food areas.
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh fli
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Data sourced from NYC Dept. of Health and Mental Hygiene · Official record →