Smart Juice Bar And Grill

17016a Hillside Ave
Queens, NY 11432
(929) 218-8261

Current Inspection Grade: Grade Pending

1. (Critical) Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
2. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
3. (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.
4. (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.
5. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
6. 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.
7. Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

1. (Critical) Hot TCS food item not held at or above 140 °F.
2. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
3. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
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) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
6. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
7. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
8. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
9. 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.
10. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
11. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
12. Wash hands sign not posted near or above hand washing sink.