Tian Fu Cuisine Degrades its Sanitary Rating
136-20 ROOSEVELT AVENUE
New York, NY 11354
Health Inspection Reports
1/30/2014 | 4 Violations | Rating 4.5/5
Hot food item not held at or above 140º F.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Thawing procedures improper.
Food contact surface not properly maintained.
8/7/2013 | 4 Violations | Rating 4.75/5
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Food contact surface not properly maintained.
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.
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.
7/3/2013 | 5 Violations | Rating 4/5
Hot food item not held at or above 140º F.
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.
Live roaches present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
2/2/2013 | 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.
12/18/2012 | 4 Violations | Rating 4.25/5
Hot food item not held at or above 140º F.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
6/27/2012 | 4 Violations | Rating 4.25/5
Live roaches present in facility's food and/or non-food areas.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
6/12/2012 | 3 Violations | Rating 4.25/5
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
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.
11/10/2011 | 1 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.
10/26/2011 | 2 Violations | Rating 4.5/5
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.
10/7/2011 | 5 Violations | Rating 4.25/5
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.
No facilities available to wash, rinse and sanitize utensils and/or equipment.
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.
Proper sanitization not provided for utensil ware washing operation.