Four Four South Village Taipei Beef Noodles

3806 Prince St
Queens, NY 11354
(718) 313-7588

Current Inspection Grade: A
Current Grade: A
Last Graded: 12/03/2019
 
 

At A Glance

Four Four South Village Taipei Beef Noodles has an average score of 36 from 2 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Four Four South Village Taipei Beef Noodles 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

04/24/2023 | Cycle Inspection / Re-inspection | Score: 22 | B
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. (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.
  3. (Critical) HACCP plan not approved or approved HACCP plan not maintained on premises.
08/03/2022 | Cycle Inspection / Initial Inspection | Score: 50 | Not Graded
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  2. (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.
  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.
  4. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  5. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  6. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  7. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
  8. 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.
  9. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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