Good Taste 666

4345 Main St
Queens, NY 11355
(718) 886-3332

Current Inspection Grade: C

1. 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.

1. (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.
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 Protection Certificate (FPC) not held by manager or supervisor of food operations.
4. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
5. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
6. (Critical) Live roaches in facility's food or non-food area.
7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
8. Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

1. Current letter grade or Grade Pending card not posted

1. Current letter grade or Grade Pending card not posted

1. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
2. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
5. (Critical) Live roaches present in facility's food and/or non-food areas.
6. Hand wash sign not posted
7. Food contact surface not properly maintained.
8. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
9. 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.
10. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
2. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
3. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
5. (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.
6. (Critical) Food Protection Certificate not held by supervisor of food operations.
7. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
8. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
9. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
10. Proper sanitization not provided for utensil ware washing operation.
11. 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.
12. 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.