9511 35th Ave
Queens, NY 11372
(718) 309-0455
Current Inspection Grade: Grade Pending
At A Glance
Maya's Snack Bar Jackson Heights has an average score of 24.67 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Maya's Snack Bar Jackson Heights 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
02/07/2023 | Cycle Inspection / Re-inspection | Score: 10 | A
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
11/30/2022 | Cycle Inspection / Initial Inspection | Score: 20 | Not Graded
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06/01/2022 | Pre-permit (Operational) / Re-inspection | Score: N/A | A
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
04/27/2022 | Pre-permit (Operational) / Initial Inspection | Score: 44 | Not Graded
- (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.
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Live roaches present in facility's food and/or non-food areas.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Proper sanitization not provided for utensil ware washing operation.
- 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.
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