El Forno Pizza & Grill

10509 Crossbay Blvd
Queens, NY 11417
(646) 474-5730

Current Inspection Grade: Grade Pending

1. (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.
2. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
3. (Critical) Hot TCS food item not held at or above 140 °F.
4. 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.
5. Wash hands sign not posted near or above hand washing sink.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. Canned food product observed dented and not segregated from other consumable food items.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
3. (Critical) No facilities available to wash, rinse and sanitize utensils and/or equipment.
4. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. (Critical) Food Protection Certificate not held by supervisor of food operations.
6. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
7. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
8. Food contact surface not properly maintained.