Burmese Hut, 45th Avenue, Queens, NY 11373, USA
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Burmese Hut, 45th Ave, Queens, NY, USA
1 month ago
Date Closed: Mar 20, 2024
Reason for Closure:
Evidence of rats or live rats in establishment's food or non-food areas.
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Cold 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.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Hot TCS food item not held at or above 140 °F.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Sewage disposal system is not provided, improper, inadequate or unapproved.
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Wash hands sign not posted near or above hand washing sink.
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Source: New York City Environmental Health Department.
Reason for Closure:
Evidence of rats or live rats in establishment's food or non-food areas.
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Cold 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.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Hot TCS food item not held at or above 140 °F.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Sewage disposal system is not provided, improper, inadequate or unapproved.
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
Wash hands sign not posted near or above hand washing sink.
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Source: New York City Environmental Health Department.
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