Takumen

550 50th Ave
Queens, NY 11101
(718) 361-7973

Current Inspection Grade: B

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) 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.
2. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
3. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
4. (Critical) Hot TCS food item not held at or above 140 °F.
5. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
6. Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
8. Thawing procedure improper.

1. (Critical) Live roaches in facility's food or non-food area.
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) 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. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
5. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. (Critical) Harmful, noxious gas or vapor detected. CO =13 ppm.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Hot food item not held at or above 140º F.
2. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
5. Proper sanitization not provided for utensil ware washing operation.
6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
7. Single service item reused, improperly stored, dispensed; not used when required.