Dilbar Indian Cuisine

24808 Union Tpke
Queens, NY 11426
(646) 500-2057

Current Inspection Grade: Grade Pending
Current Grade: Grade Pending
Last Graded: 08/19/2022
 
 

At A Glance

Dilbar Indian Cuisine has an average score of 14.75 from 4 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Dilbar Indian Cuisine 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

05/18/2023 | Cycle Inspection / Re-inspection | Score: 8 | A
  1. (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.
  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.
05/10/2023 | Cycle Inspection / Initial Inspection | Score: 30 | Not Graded
  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) 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.
  3. (Critical) Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
  4. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
  5. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  6. 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.
12/19/2022 | Pre-permit (Operational) / Re-inspection | Score: 12 | A
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  2. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
08/19/2022 | Pre-permit (Operational) / Reopening Inspection | Score: 9 | P
  1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  2. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08/16/2022 | Pre-permit (Operational) / Initial Inspection | Score: N/A | CLOSED
  1. (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.
  2. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  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.
  6. 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.

Be the first to comment

Leave a Reply

Your email address will not be published.


*