Wah Sing
23119 Merrick Blvd., Queens, NY 11413

WAH SING is a restaurant at 23119 Merrick Blvd., Queens, NY 11413. The phone number is 7187126106. The cuisine type is Chinese. The CAMIS is 50000895.


Inspections · WAH SING

Date Score Grade Inspection Type Violation Critical Flag
03/14/2016 29 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
03/14/2016 29 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
03/14/2016 29 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
03/14/2016 29 Cycle Inspection / Initial Inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical
03/14/2016 29 Cycle Inspection / Initial Inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
08/29/2015 13 A Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
08/29/2015 13 A Cycle Inspection / Re-inspection 08A - Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. Not Critical
08/29/2015 13 A Cycle Inspection / Re-inspection 10D - Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes. Not Critical
08/06/2015 7 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
08/08/2014 12 A Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
08/08/2014 12 A Cycle Inspection / Initial Inspection 09B - Thawing procedures improper. Not Critical
08/08/2014 12 A Cycle Inspection / Initial Inspection 10F - 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. Not Critical
03/01/2014 9 A Cycle Inspection / Re-inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
03/01/2014 9 A Cycle Inspection / Re-inspection 10F - 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. Not Critical
02/10/2014 30 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
02/10/2014 30 Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
02/10/2014 30 Cycle Inspection / Initial Inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
02/10/2014 30 Cycle Inspection / Initial Inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical
02/10/2014 30 Cycle Inspection / Initial Inspection 10F - 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. Not Critical
07/25/2013 2 A Pre-permit (Operational) / Re-inspection 10F - 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. Not Critical
07/05/2013 0 P Pre-permit (Operational) / Reopening Inspection Establishment re-opened by DOHMH Not Applicable
07/01/2013 115 Pre-permit (Operational) / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
07/01/2013 115 Pre-permit (Operational) / Initial Inspection 04F - Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste. Critical
07/01/2013 115 Pre-permit (Operational) / Initial Inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
07/01/2013 115 Pre-permit (Operational) / Initial Inspection 04J - Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. Critical
07/01/2013 115 Pre-permit (Operational) / Initial Inspection 05E - Toilet facility not provided for employees or for patrons when required. Critical
07/01/2013 115 Pre-permit (Operational) / Initial Inspection 05F - Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures. Critical
07/01/2013 115 Pre-permit (Operational) / Initial Inspection 06F - Wiping cloths soiled or not stored in sanitizing solution. Critical


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