Shikoku Teriyaki Express/Ponji Juice Bar Improves its Sanitary Rating
136-20 ROOSEVELT AVENUE
New York, NY 11354
Health Inspection Reports
10/15/2013 | 4 Violations | Rating 4/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
10/2/2013 | 8 Violations | Rating 3.75/5
Evidence of mice or live mice present in facility's food and/or non-food areas.
Live roaches present in facility's food and/or non-food areas.
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Wiping cloths soiled or not stored in sanitizing solution.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Thawing procedures improper.
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.
5/18/2013 | 2 Violations | Rating 4.75/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
4/24/2013 | 5 Violations | Rating 4/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Wiping cloths soiled or not stored in sanitizing solution.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
5/9/2012 | 2 Violations | Rating 4.75/5
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
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.
12/29/2011 | 3 Violations | Rating 4.25/5
Hot food item not held at or above 140º F.
Food Protection Certificate not held by supervisor of food operations.
Evidence of mice or live mice present in facility's food and/or non-food areas.
12/15/2011 | 11 Violations | Rating 3/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Food Protection Certificate not held by supervisor of food operations.
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.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Wiping cloths soiled or not stored in sanitizing solution.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Food contact surface not properly maintained.
Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
9/7/2011 | 1 Violations | Rating 5/5
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.
8/2/2011 | 4 Violations | Rating 4.25/5
Toxic chemical improperly labeled, stored or used such that food contamination may occur.
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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.
5/16/2011 | 1 Violations | Rating 5/5
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.