The West Shore Inn Restaurant

3955 Victory Boulevard
Staten Island, NY 10314
(718) 698-9722

Current Inspection Grade: A
Current Grade: A
Last Graded: 06/20/2019
 
 

At A Glance

The West Shore Inn Restaurant has an average score of 49 from 3 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that The West Shore Inn Restaurant 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.

Inspection History

11/27/2023 | Cycle Inspection / Compliance Inspection | Score: 16 | Not Graded
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. (Critical) Live roaches in facility's food or non-food area.
  3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
09/18/2023 | Cycle Inspection / Re-inspection | Score: 92 | C
  1. (Critical) Sewage disposal system is not provided, improper, inadequate or unapproved.
  2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  3. (Critical) Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
  4. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
  5. (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.
  6. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  7. (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.
  8. (Critical) Live roaches in facility's food or non-food area.
  9. (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.
  10. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
  11. 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.
  12. 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.
12/05/2022 | Cycle Inspection / Initial Inspection | Score: 39 | Not Graded
  1. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (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.
  3. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
  4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  5. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
  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. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

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