22006 Horace Harding Expy
Queens, NY 11364
(718) 279-3500
Current Inspection Grade: A
At A Glance
Patoug Restaurant & Catering has an average score of 42 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Patoug Restaurant & Catering may not be meeting the City and State guidelines for 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
03/11/2024 | Cycle Inspection / Re-inspection | Score: 61 | Grade Pending
- (Critical) Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
- (Critical) Sewage disposal system is not provided, improper, inadequate or unapproved.
- 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.
- 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.
05/23/2023 | Cycle Inspection / Initial Inspection | Score: 23 | Not Graded
- (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
- (Critical) Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
- 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.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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