Llama Inn
50 WITHERS STREET, 11211
Peruvian
7183873434
AScore: 7
Last inspected: October 6, 2024
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
October 6, 2024
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 7
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
December 5, 2022
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 12
02BHot TCS food item not held at or above 140 °F.
10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
February 4, 2022
Pre-permit (Operational) / Re-inspection
Violations were cited in the following area(s).
AScore: 10
05DHand 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.
November 18, 2021
Pre-permit (Operational) / Initial Inspection
Violations were cited in the following area(s).
NScore: 33
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
04NFilth 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.
06CFood not protected from potential source of contamination during storage, preparation, transportation, display or service.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06FWiping cloths soiled or not stored in sanitizing solution.
08AFacility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.