125763 38 Street
Brooklyn, NY
(718) 686-8700
Current Inspection Grade: A
At A Glance
Tifers Rivka has an average score of 11.67 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Tifers Rivka consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit. In recent history, Tifers Rivka has earned a Grade A on all its initial inspections. Well done.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit. In recent history, Tifers Rivka has earned a Grade A on all its initial inspections. Well done.
Inspection History
03/02/2020 | Cycle Inspection / Initial Inspection | Score: 11 | A
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
- Food contact surface not properly maintained.
02/21/2019 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s 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.
- 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.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
02/22/2018 | Cycle Inspection / Initial Inspection | Score: 12 | A
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.
Leave a Reply