Le Buffet

5503 17 Avenue
Brooklyn, NY 11204
(718) 438-7612

Current Inspection Grade: A
Current Grade: A
Last Graded: 03/10/2022
 
 

At A Glance

Le Buffet has an average score of 42.5 from 2 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Le Buffet may not be meeting the City and State guidelines for 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

03/10/2022 | Pre-permit (Operational) / Re-inspection | Score: 10 | A
  1. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
  2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
02/11/2020 | Pre-permit (Operational) / Initial Inspection | Score: 75 | Not Graded
  1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  2. (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
  3. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  4. (Critical) 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.
  5. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  6. 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.
  7. 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.
  8. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  9. Food contact surface not properly maintained.
  10. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

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