Fajitas Sunrise Restaurant

5924 Myrtle Avenue
Queens, NY 11385
(718) 418-0967

Current Inspection Grade: A
Current Grade: A
Last Graded: 03/11/2020
 
 

At A Glance

Fajitas Sunrise Restaurant has an average score of 11.5 from 2 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that Fajitas Sunrise Restaurant consistently maintains 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

02/02/2023 | Cycle Inspection / Re-inspection | Score: 12 | A
  1. (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.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
04/28/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
  1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  3. (Critical) Food Protection Certificate not held by supervisor of food operations.
  4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
03/11/2020 | Cycle Inspection / Initial Inspection | Score: 11 | A
  1. (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.
  2. 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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