Employee’s Cafeteria

374 Stockholm Street
Brooklyn, NY 11237
(718) 963-7254

Current Inspection Grade: A
Current Grade: A
Last Graded: 08/04/2021
 
 

At A Glance

Employee's Cafeteria has an average score of 20.75 from 4 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Employee's Cafeteria 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.

Inspection History

02/05/2024 | Cycle Inspection / Initial Inspection | Score: 35 | Not Graded
  1. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  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) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  4. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
  5. Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.
  6. 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.
03/03/2023 | Cycle Inspection / Re-inspection | Score: 12 | A
  1. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  2. (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.
10/06/2022 | Cycle Inspection / Initial Inspection | Score: 27 | Not Graded
  1. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  2. (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
  3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  4. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
  5. 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.
08/04/2021 | Cycle Inspection / Initial Inspection | Score: 9 | A
  1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  2. 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.

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