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JOE'S PIZZA & PASTA

56-07 MARATHON PARKWAY, Queens, NY 11362 · Restaurant (Pizza)

3 inspections

  1. Cycle Inspection / Initial Inspection

    3 infractions

    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
      • 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
  2. Cycle Inspection / Re-inspection

    2 infractions

    • 02B: Hot TCS food item not held at or above 140 °F.
      • 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
  3. Cycle Inspection / Initial Inspection

    6 infractions

    • 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
    • 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
      • Not Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
    • 10D: Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
      • 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
    • 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