Plymouth Cafe

90 Henry Street
Brooklyn, NY 11201
(718) 624-0074

Current Inspection Grade: A

1. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
2. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
3. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
4. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

1. 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.

1. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
2. (Critical) Live roaches in facility's food or non-food area.
3. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
5. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
3. (Critical) Live roaches in facility's food or non-food area.
4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
6. 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.

1. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

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) Live roaches in facility's food or non-food area.
3. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
4. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Live roaches in facility's food or non-food area.
2. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
3. Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.
4. 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.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. 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.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
5. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
6. Accurate thermometer not provided in refrigerated or hot holding equipment.
7. Food contact surface not properly maintained.
8. Single service item reused, improperly stored, dispensed; not used when required.

1. 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.
2. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. (Critical) Live roaches present in facility's food and/or non-food areas.
3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.