Gu Xiang Wei

4247 Main St
Queens, NY 11355
(917) 287-1518

Current Inspection Grade: Grade Pending
Current Grade: Grade Pending
Last Graded: 08/01/2022
 
 

At A Glance

Gu Xiang Wei has an average score of 14.33 from 3 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Gu Xiang Wei 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

03/07/2023 | Cycle Inspection / Re-inspection | Score: 10 | A
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  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.
02/23/2023 | Cycle Inspection / Initial Inspection | Score: 17 | Not Graded
  1. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  2. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  3. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
  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.
11/03/2022 | Pre-permit (Operational) / Compliance Inspection | Score: 16 | Not Graded
  1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  2. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
  3. Thawing procedure improper.
  4. 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.
  5. 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.
08/01/2022 | Pre-permit (Operational) / Re-inspection | Score: N/A | A
  1. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  3. (Critical) Live roaches in facility's food or non-food area.
  4. 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.
  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.
  7. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
07/01/2022 | Pre-permit (Operational) / Initial Inspection | Score: N/A | Not Graded
  1. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
  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) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
  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) Live roaches in facility's food or non-food area.
  6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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