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KAM'S KITCHEN

217-09 LINDEN BOULEVARD, Queens, NY 11411 · Restaurant (Chinese)

5 inspections

  1. Cycle Inspection / Re-inspection

    3 infractions

    • 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
    • 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
      • Not Critical
  2. Cycle Inspection / Initial Inspection

    5 infractions

    • 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
    • 04L: Evidence of mice or live mice in establishment's food or non-food areas.
      • Critical
    • 09B: Thawing procedure improper.
      • Not Critical
    • 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
      • Not Critical
    • 02B: Hot TCS food item not held at or above 140 °F.
      • Critical
  3. Cycle Inspection / Initial Inspection

    1 infraction

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

    2 infractions

    • 10F: Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/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 not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
  5. Cycle Inspection / Initial Inspection

    6 infractions

    • 04F: Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste.
      • Critical
    • 02B: Hot food item not held at or above 140º F.
      • Critical
    • 04J: Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
      • Critical
    • 04L: Evidence of mice or live mice present in facility's food and/or non-food areas.
      • Critical
    • 06C: Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
      • Critical
    • 08A: Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
      • Not Critical