Food Lover Bakery Inc

6305 20 Avenue
Brooklyn, NY 11204
(646) 301-5998

Current Inspection Grade: B

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
3. (Critical) Hot TCS food item not held at or above 140 °F.
4. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
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.
6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
3. (Critical) Hot TCS food item not held at or above 140 °F.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (Critical) Hot TCS food item not held at or above 140 °F.
3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. MISBRANDED AND LABELING

1. (Critical) Food Protection Certificate not held by supervisor of food operations.
2. (Critical) Hot food item not held at or above 140º F.

1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. (Critical) 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.
3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
5. (Critical) Hot food item not held at or above 140º F.
6. (Critical) Food Protection Certificate not held by supervisor of food operations.
7. Proper sanitization not provided for utensil ware washing operation.
8. Accurate thermometer not provided in refrigerated or hot holding equipment.
9. 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.
10. Hand wash sign not posted