Ultra Spicy House

4409 Kissena Blvd
Queens, NY 11355
(646) 532-8877

Current Inspection Grade: A
Current Grade: A
Last Graded: 01/02/2020
 
 

At A Glance

Ultra Spicy House has an average score of 21.17 from 6 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Ultra Spicy House 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

01/02/2020 | Cycle Inspection / Re-inspection | Score: 11 | A
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  3. Thawing procedures improper.
09/25/2019 | Cycle Inspection / Initial Inspection | Score: 32 | Not Graded
  1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (Critical) Food Protection Certificate not held by supervisor of food operations.
  3. (Critical) Live roaches present in facility's food and/or non-food areas.
  4. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  5. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
04/01/2019 | Cycle Inspection / Re-inspection | Score: 13 | A
  1. (Critical) Hot food item not held at or above 140º F.
  2. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
03/09/2019 | Cycle Inspection / Initial Inspection | Score: 33 | Not Graded
  1. (Critical) Hot food item not held at or above 140º F.
  2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. (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.
  4. (Critical) Toxic chemical improperly labeled, stored or used such that food contamination may occur.
  5. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  6. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
03/09/2019 | Smoke-Free Air Act / Initial Inspection | Score: N/A | Not Graded
  1. Workplace SFAA policy not prominently posted in workplace
08/15/2018 | Pre-permit (Operational) / Re-inspection | Score: 25 | B
  1. (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.
  2. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
07/31/2018 | Pre-permit (Operational) / Initial Inspection | Score: 13 | Not Graded
  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) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

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