NYC Health Ratings

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/Queens /Woodside

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T.J. Asian Bistro

5019 SKILLMAN AVE
Queens, NY 11377
Phone: (718) 205 2088

As of: 2016-03-06 00:00:00

Inspection Trends

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.

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Violations:

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.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Evidence of mice or live mice present in facility's food and/or non-food areas.

Violations:

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.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Evidence of mice or live mice present in facility's food and/or non-food areas.

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

Violations:

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.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Violations:

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.
Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms.
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Hot food item not held at or above 140º F.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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.
Canned food product observed dented and not segregated from other consumable food items.
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.
Single service item reused, improperly stored, dispensed; not used when required.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.