Madame Sou Sou

3105 33rd St
Queens, NY 11106
(718) 710-6577

Current Inspection Grade: A
Current Grade: A
Last Graded: 12/04/2019
 
 

At A Glance

Madame Sou Sou has an average score of 20.5 from 2 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Madame Sou Sou 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.

Inspection History

12/27/2022 | Cycle Inspection / Re-inspection | Score: 22 | Grade Pending
  1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. (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.
12/27/2022 | Administrative Miscellaneous / Re-inspection
  1. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
  2. Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
  3. “Choking first aid” poster not posted. “Alcohol and pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted.
05/09/2022 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
  1. (Critical) Live animals other than fish in tank or service animal present in facility's food and/or non-food areas.
  2. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

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