6221 18 Avenue
Brooklyn, NY 11204
(347) 702-7893
Current Inspection Grade: B
At A Glance
Silver Star Cr has an average score of 24.33 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Silver Star Cr may not be consistently maintaining 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.
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
12/07/2022 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
- (Critical) Live roaches in facility's food or non-food area.
- (Critical) Hot TCS food item not held at or above 140 °F.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
11/30/2021 | Pre-permit (Operational) / Re-inspection | Score: 26 | B
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Single service item reused, improperly stored, dispensed; not used when required.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
08/31/2021 | Pre-permit (Operational) / Initial Inspection | Score: 28 | Not Graded
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- Canned food product observed dented and not segregated from other consumable food items.
- 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.
- Thawing procedures improper.
Leave a Reply