21216 48 Avenue
Queens, NY 11364
(718) 225-2272
Current Inspection Grade: A
At A Glance
Joe's Sicilian Bakery has an average score of 12 from 2 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Joe's Sicilian Bakery consistently maintains 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. In recent history, Joe's Sicilian Bakery has earned a Grade A on all its initial inspections. Well done.
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. In recent history, Joe's Sicilian Bakery has earned a Grade A on all its initial inspections. Well done.
Inspection History
05/10/2023 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
05/10/2023 | Administrative Miscellaneous / Initial Inspection
- “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.
04/08/2022 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) 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.
- Proper sanitization not provided for utensil ware washing operation.
- 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.
Leave a Reply