JIU YU JU

44-12 KISSENA BOULEVARD, Queens, NY 11355 · Restaurant (Chinese)

4 inspections

1. Pre-permit (Operational) / Reopening Inspection25 juin 2026

   1 infraction

   • 10B: 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.
     • Not Critical
2. Pre-permit (Operational) / Re-inspection23 juin 2026

   10 infractions

   • 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
     • Critical
   • 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
     • 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
   • 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
     • Critical
   • 05C: 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.
     • Critical
   • 10B: 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.
     • Not Critical
   • 05H: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
     • 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.
     • 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
   • 06C: 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.
     • Critical
3. Administrative Miscellaneous / Initial Inspection11 mars 2026

   1 infraction

   • 28-01: Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
     • Not Critical
4. Pre-permit (Operational) / Initial Inspection11 mars 2026

   12 infractions

   • 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
     • Critical
   • 03A: Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
     • Critical
   • 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
     • Critical
   • 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
     • 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
   • 06C: 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.
     • 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.
     • Critical
   • 09B: Thawing procedure improper.
     • Not Critical
   • 02B: Hot TCS food item not held at or above 140 °F.
     • Critical
   • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
     • Not Critical
   • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
     • Critical