Bakerie

252 Albany Avenue
Brooklyn, NY 11213
(718) 693-8248

Current Inspection Grade: Grade Pending
Current Grade: Grade Pending
Last Graded: 08/11/2021
 
 

At A Glance

Bakerie has an average score of 17.67 from 3 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Bakerie 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

12/22/2022 | Cycle Inspection / Initial Inspection | Score: 12 | A
  1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  2. (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
08/11/2021 | Cycle Inspection / Reopening Inspection | Score: 2 | P
  1. 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.
07/26/2021 | Cycle Inspection / Initial Inspection | Score: 39 | CLOSED
  1. (Critical) Food Protection Certificate not held by supervisor of food operations.
  2. (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.
  3. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
  4. (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.
  5. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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