475a Myrtle Avenue
Brooklyn, NY 11205
(718) 636-0602
Current Inspection Grade: A
Last Graded: 03/24/2022
At A Glance
Jj Kitchen has an average score of 12 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Jj Kitchen 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.
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
04/19/2023 | Cycle Inspection / Initial Inspection | Score: 2 | A
- 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.
03/24/2022 | Cycle Inspection / Re-inspection | Score: 13 | A
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Single service item reused, improperly stored, dispensed; not used when required.
- 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.
- Food contact surface not properly maintained.
03/24/2022 | Administrative Miscellaneous / Re-inspection
- Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.
01/11/2022 | Cycle Inspection / Initial Inspection | Score: 21 | Not Graded
- (Critical) Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Live roaches present in facility's food and/or non-food areas.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
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