BANTRY BAY PUBLICK HOUSE
33-01 GREENPOINT AVENUE, Queens, NY 11101 · Restaurant (Irish)
3 inspections
- Cycle Inspection / Initial Inspection
4 infractions
- 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Critical
- 02G: 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.
- Critical
- 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Not Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Cycle Inspection / Re-inspection
6 infractions
- 09B: Thawing procedure improper.
- Not Critical
- 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- Not Critical
- 10F: 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.
- Not Critical
- 04K: Evidence of rats or live rats in establishment's food or non-food areas.
- Critical
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Not Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 09B: Thawing procedure improper.
- Cycle Inspection / Initial Inspection
9 infractions
- 05D: 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.
- Critical
- 02G: 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.
- Critical
- 10F: 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.
- Not Critical
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Not Critical
- 04M: Live roaches in facility's food or non-food area.
- Critical
- 02H: 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.
- Critical
- 02B: Hot TCS food item not held at or above 140 °F.
- Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 04L: Evidence of mice or live mice in establishment's food or non-food areas.
- Critical
- 05D: 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.