3184 33rd St
Queens, NY 11106
(917) 832-6364
Current Inspection Grade: A
At A Glance
Icon has an average score of 15 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Icon may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
09/22/2022 | Cycle Inspection / Initial Inspection | Score: 7 | A
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
03/12/2020 | Cycle Inspection / Re-inspection | Score: 8 | A
- (Critical) 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 improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
01/15/2020 | Cycle Inspection / Initial Inspection | Score: 30 | Not Graded
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- 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 accessibility for cleaning on all sides, above and underneath the unit.
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