Annapurna Thakali Kitchen

7224 Roosevelt Ave
Queens, NY 11372
(917) 818-9589

Current Inspection Grade: B
Current Grade: B
Last Graded: 02/01/2022
 
 

At A Glance

Annapurna Thakali Kitchen has an average score of 33.2 from 5 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Annapurna Thakali Kitchen may not be meeting the City and State guidelines for 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

12/22/2023 | Cycle Inspection / Initial Inspection | Score: 24 | Not Graded
  1. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  2. (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.
  3. (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.
  4. 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.
12/22/2023 | Administrative Miscellaneous / Initial Inspection
  1. Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
11/25/2022 | Pre-permit (Operational) / Reopening Inspection | Score: 11 | Not Graded
  1. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  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.
  3. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
09/29/2022 | Pre-permit (Operational) / Compliance Inspection | Score: 87 | CLOSED
  1. (Critical) Live roaches in facility's food or non-food area.
  2. (Critical) Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
  3. (Critical) Hot TCS food item not held at or above 140 °F.
  4. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  5. (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.
  6. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  7. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  8. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
  9. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
  10. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  11. Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.
09/29/2022 | Administrative Miscellaneous / Compliance Inspection
  1. Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
02/01/2022 | Pre-permit (Operational) / Re-inspection | Score: 26 | B
  1. (Critical) Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
  2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
  4. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
12/23/2021 | Pre-permit (Operational) / Initial Inspection | Score: 18 | Not Graded
  1. (Critical) Live roaches present in facility's food and/or non-food areas.
  2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  5. 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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