NYC Health Ratings

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/Queens /Woodside

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Gina's Pizza

6024 QUEENS BOULEVARD
Queens, NY 11377
Phone: (718) 505 9390

As of: 2015-12-15 00:00:00

Inspection Trends

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Wiping cloths soiled or not stored in sanitizing solution.
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.

Violations:

Live roaches present in facility's food and/or non-food areas.

Violations:

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

Violations:

Live roaches present in facility's food and/or non-food areas.
Single service item reused, improperly stored, dispensed; not used when required.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Violations:

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.

Violations:

Wiping cloths soiled or not stored in sanitizing solution.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

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.
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.