A & P Roti & Pastry Shop

4902 Church Avenue
Brooklyn, NY 11203
(718) 287-3289

Current Inspection Grade: A
Current Grade: A
Last Graded: 05/16/2022
 
 

At A Glance

A & P Roti & Pastry Shop has an average score of 16.33 from 3 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that A & P Roti & Pastry Shop 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

09/05/2023 | Cycle Inspection / Re-inspection | Score: 10 | A
  1. (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.
  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.
06/06/2023 | Cycle Inspection / Initial Inspection | Score: 27 | Not Graded
  1. (Critical) Hot TCS food item not held at or above 140 °F.
  2. (Critical) Juice packaged on premises with no or incomplete label, no warning statement
  3. 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.
  4. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
05/16/2022 | Cycle Inspection / Initial Inspection | Score: 12 | 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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