Frank And Joe's Deli
3639 E Tremont Ave, Bronx, NY 10465

FRANK AND JOE'S DELI is a restaurant at 3639 E Tremont Ave, Bronx, NY 10465. The phone number is 7188282858. The cuisine type is Delicatessen. The CAMIS is 50007119.


Inspections · FRANK AND JOE'S DELI

Date Score Grade Inspection Type Violation Critical Flag
08/28/2015 0 A Cycle Inspection / Re-inspection No violations were recorded at the time of this inspection. Not Applicable
08/13/2015 17 Cycle Inspection / Initial Inspection 04N - Filth flies or food/refuse/sewage-associated (FRSA) flies present in facilitys 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. Critical
08/13/2015 17 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
08/13/2015 17 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
08/13/2015 17 Cycle Inspection / Initial Inspection 10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Not Critical
04/13/2015 24 B Cycle Inspection / Re-inspection 02D - Precooked potentially hazardous food from commercial food processing establishment that is supposed to be heated, but is not heated to 140º F within 2 hours. Critical
04/13/2015 24 B Cycle Inspection / Re-inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
04/13/2015 24 B Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
04/13/2015 24 B 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
03/23/2015 36 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
03/23/2015 36 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
03/23/2015 36 Cycle Inspection / Initial Inspection 02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours. Critical
03/23/2015 36 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
03/23/2015 36 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
03/23/2015 36 Cycle Inspection / Initial Inspection 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used. Not Critical
12/02/2014 36 C Cycle Inspection / Re-inspection 02B - Hot food item not held at or above 140º F. Critical
12/02/2014 36 C 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
12/02/2014 36 C Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
12/02/2014 36 C Cycle Inspection / Re-inspection 05D - Hand 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. Critical
12/02/2014 36 C 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
12/02/2014 Smoke-Free Air Act / Re-inspection 15L - Smoke free workplace smoking policy inadequate, not posted, not provided to employees. Not Critical
12/02/2014 Trans Fat / Re-inspection 16B - The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturers documentation not maintained on site. Not Critical
11/13/2014 28 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
11/13/2014 28 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
11/13/2014 28 Cycle Inspection / Initial Inspection 06A - Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. Critical
11/13/2014 28 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
11/13/2014 28 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
05/02/2014 20 B 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
05/02/2014 20 B Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
05/02/2014 20 B 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
04/08/2014 26 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
04/08/2014 26 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
04/08/2014 26 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
04/08/2014 26 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
03/24/2014 5 P Pre-permit (Operational) / Reopening 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
03/20/2014 51 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
03/20/2014 51 Pre-permit (Operational) / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
03/20/2014 51 Pre-permit (Operational) / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
03/20/2014 51 Pre-permit (Operational) / 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
03/20/2014 51 Pre-permit (Operational) / 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
08/28/2015 0 A Cycle Inspection / Re-inspection No violations were recorded at the time of this inspection. Not Applicable
08/13/2015 17 Cycle Inspection / Initial Inspection 04N - Filth flies or food/refuse/sewage-associated (FRSA) flies present in facilitys 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. Critical
08/13/2015 17 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
08/13/2015 17 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
08/13/2015 17 Cycle Inspection / Initial Inspection 10B - Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Not Critical
04/13/2015 24 B Cycle Inspection / Re-inspection 02D - Precooked potentially hazardous food from commercial food processing establishment that is supposed to be heated, but is not heated to 140º F within 2 hours. Critical
04/13/2015 24 B Cycle Inspection / Re-inspection 04H - Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. Critical
04/13/2015 24 B Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
04/13/2015 24 B 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
03/23/2015 36 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
03/23/2015 36 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
03/23/2015 36 Cycle Inspection / Initial Inspection 02H - Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours. Critical
03/23/2015 36 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
03/23/2015 36 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
03/23/2015 36 Cycle Inspection / Initial Inspection 08C - Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used. Not Critical
12/02/2014 36 C Cycle Inspection / Re-inspection 02B - Hot food item not held at or above 140º F. Critical
12/02/2014 36 C 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
12/02/2014 36 C Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
12/02/2014 36 C Cycle Inspection / Re-inspection 05D - Hand 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. Critical
12/02/2014 36 C 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
12/02/2014 Smoke-Free Air Act / Re-inspection 15L - Smoke free workplace smoking policy inadequate, not posted, not provided to employees. Not Critical
12/02/2014 Trans Fat / Re-inspection 16B - The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturers documentation not maintained on site. Not Critical
11/13/2014 28 Cycle Inspection / Initial Inspection 02B - Hot food item not held at or above 140º F. Critical
11/13/2014 28 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
11/13/2014 28 Cycle Inspection / Initial Inspection 06A - Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. Critical
11/13/2014 28 Cycle Inspection / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
11/13/2014 28 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
05/02/2014 20 B 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
05/02/2014 20 B Cycle Inspection / Re-inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
05/02/2014 20 B 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
04/08/2014 26 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
04/08/2014 26 Cycle Inspection / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
04/08/2014 26 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
04/08/2014 26 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
03/24/2014 5 P Pre-permit (Operational) / Reopening 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
03/20/2014 51 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
03/20/2014 51 Pre-permit (Operational) / Initial Inspection 04L - Evidence of mice or live mice present in facility's food and/or non-food areas. Critical
03/20/2014 51 Pre-permit (Operational) / Initial Inspection 06C - Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Critical
03/20/2014 51 Pre-permit (Operational) / 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
03/20/2014 51 Pre-permit (Operational) / 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

Delicatessen restaurants at New York 10465