Hills Kitchen

252 Knickerbocker Avenue
Brooklyn, NY 11237
(929) 480-8775

Current Inspection Grade: Grade Pending

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. 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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
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) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
5. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
6. (Critical) Juice packaged on premises with no or incomplete label, no warning statement
7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
2. (Critical) Hot TCS food item not held at or above 140 °F.
3. (Critical) Juice packaged on premises with no or incomplete label, no warning statement
4. (Critical) Evidence of rats or live rats in establishment's food or non-food areas.
5. Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Live roaches 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.
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.

1. (Critical) Hot food item not held at or above 140º F.
2. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
3. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
4. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
5. (Critical) Food Protection Certificate not held by supervisor of food operations.
6. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
7. (Critical) Live roaches present in facility's food and/or non-food areas.
8. 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.
9. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
10. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

1. (Critical) Live roaches 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. (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.
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 rats or live rats present in facility's food and/or non-food areas.
6. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
7. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
8. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.