Maya's Snack Bar
Last inspected: Dec 14, 2024
74
Score
MAYA'S SNACK BAR in Queens, NY, has undergone six inspections, with the most recent evaluation on December 14, 2024, resulting in a moderate risk designation. Inspectors identified two critical violations regarding the sanitization of food contact surfaces and the temperature maintenance of hot food items. Historically, the facility has maintained a record of mostly low-risk inspections.
6
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 14, 2024
Cycle Inspection / Initial Inspection
2 critical violations.
View 2 violations
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Hot tcs food item not held at or above 140 °f.
02B
74
Oct 19, 2024
Inter-Agency Task Force / Initial Inspection
No violations found.
100
Feb 7, 2023
Cycle Inspection / Re-inspection
1 critical violation.
View 1 violation
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
86
Nov 30, 2022
Cycle Inspection / Initial Inspection
3 critical violations.
View 3 violations
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
64
Jun 1, 2022
Pre-permit (Operational) / Re-inspection
1 critical violation.
View 1 violation
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
06C
86
Apr 27, 2022
Pre-permit (Operational) / Initial Inspection
5 critical violations. 3 minor violations.
View 8 violations
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.
04J
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Live roaches present in facility's food and/or non-food areas.
04M
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Cold food item held above 41º f (smoked fish and reduced oxygen packaged foods above 38 ºf) except during necessary preparation.
02G
Facility not vermin proof. harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
08A
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.
10F
Proper sanitization not provided for utensil ware washing operation.
10H
41
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