NYC Health Ratings

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/Queens /Astoria

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Shady Lady

3419 30 AVE
Queens, NY 11103
Phone: (718) 440 9081

As of: 2015-10-28 00:00:00

Inspection Trends

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Accurate thermometer not provided in refrigerated or hot holding equipment.
Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying conditions.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

Proper sanitization not provided for utensil ware washing operation.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

Proper sanitization not provided for utensil ware washing operation.
Accurate thermometer not provided in refrigerated or hot holding equipment.
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 washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
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.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

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.
Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

Violations:

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.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Wiping cloths soiled or not stored in sanitizing solution.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Hot food item not held at or above 140º F.
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Violations:

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Accurate thermometer not provided in refrigerated or hot holding equipment.

Violations:

Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Wiping cloths soiled or not stored in sanitizing solution.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
Evidence of mice or live mice present in facility's food and/or non-food areas.