Maya's Snack Bar
95-11 35 AVENUE, 11372
Frozen Desserts
7183090455
AScore: 12
Last inspected: December 14, 2024
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
December 14, 2024
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.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
October 19, 2024
Inter-Agency Task Force / Initial Inspection
No violations were recorded at the time of this inspection.
NScore: 0
February 7, 2023
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
AScore: 10
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
November 30, 2022
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 20
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
June 1, 2022
Pre-permit (Operational) / Re-inspection
Violations were cited in the following area(s).
AScore: 0
06CFood not protected from potential source of contamination during storage, preparation, transportation, display or service.
April 27, 2022
Pre-permit (Operational) / Initial Inspection
Violations were cited in the following area(s).
NScore: 44
02GCold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
04JAppropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
04MLive roaches present in facility's food and/or non-food areas.
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
08AFacility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
10FNon-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.
10HProper sanitization not provided for utensil ware washing operation.