BARAKA DELI & GROCERY
25-08 37 AVENUE, Queens, NY 11101 · Restaurant (Other)
4 inspections
- Pre-permit (Operational) / Reopening Inspection
2 infractions
- 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
- Critical
- 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- Critical
- 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
- Pre-permit (Operational) / Re-inspection
8 infractions
- 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
- Not Critical
- 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
- Critical
- 04J: 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.
- Critical
- 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Critical
- 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Critical
- 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Not 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
- 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- Critical
- 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
- Pre-permit (Operational) / Initial Inspection
6 infractions
- 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- Critical
- 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- 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
- 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
- Not Critical
- 04J: 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.
- Critical
- 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Critical
- 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- Trans Fat / Initial Inspection
1 infraction
- 16-02: The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.