Barista & The Baker

167 Rogers Avenue
Brooklyn, NY 11216
(516) 404-7009

Current Inspection Grade: A

1. (Critical) Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
2. (Critical) No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
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 mice or live mice in establishment's food or non-food areas.
5. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
6. (Critical) Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
7. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
8. 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.
9. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
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) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. (Critical) Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
4. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
5. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
6. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
7. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
8. (Critical) Food Protection Certificate not held by supervisor of food operations.
9. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
10. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
11. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.