Shahi Darbar

7224 Broadway
Queens, NY 11372
(212) 477-5373

Current Inspection Grade: A
Current Grade: A
Last Graded: 12/14/2021
 
 

At A Glance

Shahi Darbar has an average score of 20.4 from 5 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Shahi Darbar 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

02/20/2024 | Cycle Inspection / Re-inspection | Score: 12 | A
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
04/24/2023 | Cycle Inspection / Initial Inspection | Score: 43 | Not Graded
  1. (Critical) Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature. • Poultry, poultry parts, ground and comminuted poultry, all stuffing containing poultry, meats, fish or ratites to or above 165 °F for 15 seconds with no interruption of the cooking process • Ground meat, and food containing ground and comminuted meat, to or above 158 °F for 15 seconds with no interruption of the cooking process, except per individual customer request • Pork, any food containing pork to or above 150 °F for 15 seconds • Mechanically tenderized or injected meats to or above 155 °F. • Whole meat roasts and beef steak to or above required temperature and time except per individual customer request • Raw animal foods cooked in microwave to or above165 °F, covered, rotated or stirred • All other foods to or above 140 °F for 15 seconds; shell eggs to or above 145 °F for 15 seconds except per individual customer request.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. (Critical) Hot TCS food item not held at or above 140 °F.
  4. (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.
  5. (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
  6. 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.
  7. 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.
01/19/2022 | Pre-permit (Operational) / Compliance Inspection | Score: 24 | Not Graded
  1. (Critical) Hot food item not held at or above 140º F.
  2. (Critical) No facilities available to wash, rinse and sanitize utensils and/or equipment.
  3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  4. 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.
12/14/2021 | Pre-permit (Operational) / Re-inspection | Score: 5 | A
  1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
10/25/2021 | Pre-permit (Operational) / Initial Inspection | Score: 18 | Not Graded
  1. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
  4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  5. Hand wash sign not posted
10/25/2021 | Administrative Miscellaneous / Initial Inspection
  1. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
03/12/2021 | Administrative Miscellaneous / Initial Inspection
  1. Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying conditions.

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