The Shack

21232 48th Ave
Queens, NY 11364
(718) 539-5115

Current Inspection Grade: Grade Pending

1. (Critical) Hot food item not held at or above 140º F.
2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. Current letter grade sign not posted.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
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) 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 and an acceptable hand-drying device not provided.
4. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
6. 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.
7. Proper sanitization not provided for utensil ware washing operation.
8. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
9. Food contact surface not properly maintained.

1. Current letter grade sign not posted.

1. Establishment re-opened by DOHMH.

1. (Critical) Hot food item not held at or above 140º F.
2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. (Critical) Hot food item not held at or above 140º F.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
3. Accurate thermometer not provided in refrigerated or hot holding equipment.

1. (Critical) Hot food item not held at or above 140º F.
2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
4. Food contact surface not properly maintained.