Le Loup Cafe
Restaurant · 22-80 Steinway Street, Queens, NY · History · JSON · Suggest a correction
Official records
NYC Health inspections of Le Loup Cafe at 22-80 Steinway Street, Queens 11105 (Bakery Products/Desserts), newest first.
· Not yet graded · score 61 · Pre-permit (Operational) / Initial Inspection
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Critical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
- Critical 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.
- Critical Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
- Critical 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.
- Critical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Critical 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.
- Non-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.
From NYC Health's inspection results on NYC Open Data, as the inspector recorded them. A lower score is better (0 to 13 earns an A), and a letter grade is given only at some inspections. NYC Health's restaurant search
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