New Lin China Garden

679 Myrtle Ave
Brooklyn, NY 11205
(347) 891-7471

Current Inspection Grade: A
Current Grade: A
Last Graded: 01/21/2020
 
 

At A Glance

New Lin China Garden has an average score of 13.33 from 3 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that New Lin China Garden 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.

Inspection History

01/18/2024 | Cycle Inspection / Initial Inspection | Score: 7 | A
  1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  2. Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
08/30/2022 | Cycle Inspection / Re-inspection | Score: 5 | A
  1. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
07/18/2022 | Cycle Inspection / Initial Inspection | Score: 28 | Not Graded
  1. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (Critical) Hot TCS food item not held at or above 140 °F.
  3. (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.
  4. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
  5. 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.

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