Al-aqsa Restaurant

2109 Starling Avenue
Bronx, NY 10462
(718) 904-7061

Current Inspection Grade: A

1. 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.
2. 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.

1. (Critical) 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.
2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
3. (Critical) 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.
4. (Critical) Hot TCS food item not held at or above 140 °F.
5. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
6. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (Critical) 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.
3. (Critical) Hot TCS food item not held at or above 140 °F.
4. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. Thawing procedures improper.

1. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. (Critical) 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.
4. (Critical) Hot food item not held at or above 140º F.
5. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
6. Food contact surface not properly maintained.
7. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
8. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.