Slice

4811 Vernon Blvd
Queens, NY 11101
(718) 937-5423

Current Inspection Grade: B

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. Wash hands sign not posted near or above hand washing sink.
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.

1. Current letter grade or Grade Pending card not posted

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) Live animal other than fish in tank or service animal present in facility’s food or non-food area.
3. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
4. (Critical) Hot TCS food item not held at or above 140 °F.
5. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
6. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
7. (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.
8. 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.
9. Thawing procedure improper.
10. 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. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Hot food item not held at or above 140º F.
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.
4. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
5. Single service item reused, improperly stored, dispensed; not used when required.
6. 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.
7. 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.
8. Proper sanitization not provided for utensil ware washing operation.

1. Current letter grade sign not posted.