Saketumi

118 Montague Street
Brooklyn, NY 11201
(718) 855-8688

Current Inspection Grade: N
Current Grade: N
Last Graded: 01/01/1970
 
 

At A Glance

Saketumi has an average score of 13 from 1 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that Saketumi 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

11/17/2022 | Cycle Inspection / Re-inspection | Score: 13 | A
  1. (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.
  2. 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.
  3. Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
  4. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
04/19/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
  1. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  2. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  3. (Critical) Hot food item not held at or above 140º F.

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