8028 Cooper Ave
Queens, NY 11385
(646) 752-4350
Current Inspection Grade: A
At A Glance
Cold Stone Creamery 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 Cold Stone Creamery 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.
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
08/22/2022 | Cycle Inspection / Initial Inspection | Score: 7 | A
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
12/16/2021 | Pre-permit (Operational) / Re-inspection | Score: 2 | A
- Accurate thermometer not provided in refrigerated or hot holding equipment.
11/23/2021 | Pre-permit (Operational) / Initial Inspection | Score: 34 | Not Graded
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
- (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
- 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.
- Food contact surface not properly maintained.
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